The right internal temperature makes all the difference between juicy, succulent shrimp and a rubbery mess. Many home cooks find it challenging to strike this balance and often wonder if their shrimp is cooked just right.
The Food and Drug Administration states that seafood should reach an internal temperature of 145°F (63°C) for at least 15 seconds to be safe. But many chefs suggest cooking shrimp to 135-140°F (57-60°C) to keep it juicy. This emphasizes the key difference between safety… Read More