Shrimp Storage and Handling

Shrimp are highly perishable and their overall quality deteriorates quickly if not properly handled from the time they are removed from the water until the time they are served.

Fresh Shrimp should be held at 29-30 degrees F. and cooked as quickly after receiving the product as possible.  To achieve this the shrimp should be places in plastic bas that are then surrounded with ice.  The bags should not be over filled so as to allow the temperature to quickly reach the core of the shrimp in the bag.

Frozen Shrimp  should be stored at zero degrees F. or less and will last up to 18 months.  Care should be taken to properly thaw the frozen shrimp under refrigeration or quickly under running water.  Be aware that the running water method will however leach out flavor during the process.