To know when shrimp is done cooking, look for these key signs:
- Color Change : Raw shrimp are gray and translucent. When cooked, they turn opaque with a pearly pink hue and bright red tails. The flesh should no longer look gray or translucent but white or slightly off-white
- Shape : As shrimp cooks, it curls into a "C" shape, which indicates it is perfectly cooked. If it curls too tightly into an "O" shape, it is overcooked and will be tough and chewy. Undercooked shrimp tend to be straighter or only slightly curved, resembling a "U" or "I"
- Texture : Properly cooked shrimp should feel firm but still slightly springy to the touch. Overcooked shrimp become tough and rubbery
- Cooking Time : Shrimp cooks quickly-typically about 2 minutes per side for medium shrimp when sautéing over medium heat. Larger shrimp may take slightly longer. Remove shrimp from heat as soon as they turn opaque to avoid overcooking since they continue to cook slightly off the heat
- Optional Temperature Check : Shrimp is fully cooked at an internal temperature of 165°F (74°C), but many cooks rely on visual and tactile cues rather than a thermometer due to shrimp’s small size
In summary, watch for shrimp to turn opaque pink, curl into a loose "C" shape, and feel firm but not rubbery. Remove promptly to avoid overcooking
