Handle With Care. Cook With Confidence.

The care you take at home matters just as much as the recipe. Follow the instructions on your product label, keep raw seafood cold, and use a food thermometer when cooking.

Keep It Cold

Refrigerate seafood at 40°F or below. If you will not use it within two days of purchase, freeze it. Put seafood away promptly after receiving it, and keep raw shrimp contained so its juices cannot drip onto other food.

Thaw Safely

Thaw frozen seafood overnight in the refrigerator. For faster thawing, seal it in a plastic bag and immerse it in cold water, then cook promptly. Follow package instructions about opening or removing vacuum packaging before thawing. Do not thaw seafood on the counter.

Prepare a Clean Workspace

Wash hands with soap and water after handling raw seafood. Clean utensils, cutting boards, and work surfaces before using them for other ingredients. Keep raw shrimp and its juices away from salads, cooked food, and anything else that will be eaten without further cooking.

Cook to a Safe Temperature

Most seafood should reach an internal temperature of 145°F. Shrimp flesh should be firm, pearly, and opaque. Check the thickest part; cooking time varies with shrimp size and the heat of your pan. Color alone does not replace a thermometer.

Serve and Store Promptly

Do not leave seafood unrefrigerated for more than two hours, or more than one hour when the temperature is above 90°F. Refrigerate leftovers promptly in shallow containers. When in doubt about the safety of a product, do not taste it to decide.

Allergens and Product Questions

Shrimp contains crustacean shellfish. Read product and ingredient labels, including sauces, stock, and seasonings used in a recipe. Contact us before use if you have a concern about an item or the condition in which it arrived.

Guidance adapted from the U.S. Food and Drug Administration’s seafood safety guidance.