What's the Right Internal Temperature to Cook Shrimp?
Technically, all shellfish should be cooked to an internal temperature of 145 degrees. However, even the USDA acknowledges that it's hard to take the temperature of a shrimp; many people don't even own a temperature probe skinny enough to slide easily into the middle of a single shrimp and get an accurate reading. That's why the guideline for shrimp doneness uses visual cues: You should cook shrimp and other shellfish until white and opaque. In the case of shrimp, you'll also see its color change as you cook it. When it's pink or red with no hints of gray, it's OK to eat.
Beef
- NY Strip Steak Internal Temperature
- Rare Steak Internal Temperature
- Meatloaf Internal Temperature
- Veal Chop Internal Temperature
- Burgers Internal Temperature
- Ribeye Steak Internal Temperature
- Corned Beef Brisket Internal Temperature
- Prime Rib Roast Internal Temperature
- Roast Beef Internal Temperature
- Medium Rare Steak Internal Temperature
- Beef Brisket Internal Temperature
- Well Done Steak Internal Temperature
- Beef Meatloaf Internal Temperature
- Steak Internal Temperature
- Pot Roast Internal Temperature
- Pork Meatloaf Internal Temperature
- Medium Steak Internal Temperature
Poultry
Pork
- Baby Bac Ribs Internal Temperature
- Sausage Internal Temperature
- Roast Pork Internal Temperature
- Bone-In Ham Internal Temperature
- Pork Loin Internal Temperature
- Pulled Pork Internal Temperature
- Pork Ribs Internal Temperature
- Pork Tenderloin Internal Temperature
- Pork Chop Internal Temperature
- Pork Internal Temperature
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