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Raw shrimp can harbor bacteria like E. coli and Salmonella, leading to foodborne illness.
Symptoms include nausea, vomiting, cramps, and diarrhea, ruining your day
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Cooking shrimp to an internal temperature of 145°F (63°C) eliminates harmful bacteria.
Grilling, boiling, baking, or sautéing shrimp at high temperatures ensures safe consumption
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Shrimp color can be misleading.
Frozen shrimp can harbor even more bacteria, so ensure proper thawing and thorough cooking
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Purchase shrimp from reputable sources that prioritize proper handling and freshness
Commercially prepared sushi uses flash-freezing to minimize risk, but raw shrimp sushi carries inherent dangers
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Pregnant women, young children, and people with weakened immune systems should avoid raw shrimp.
By following safe cooking practices, you can enjoy delicious and healthy shrimp without the risk of illness
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Now you're a shrimp safety expert! Explore delicious recipes and enjoy perfectly cooked shrimp