Properly stored, frozen shrimp maintain their best quality for 3 to 6 months but remain safe beyond that if kept at 0°F. This ensures consistent supply without spoilage.
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For best quality, we recommend thawing only the amount you need. However, if shrimp have been thawed in the refrigerator and have not exceeded safe handling times, they can be refrozen without major quality loss.
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Keep raw shrimp frozen at 0°F until needed. If refrigerated, use within 1-2 days for raw shrimp and 3-4 days for cooked shrimp. Store raw shrimp on the bottom shelf to prevent cross-contamination.
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Thaw in the refrigerator overnight or under cold running water.
Never leave shrimp at room temperature for more than 2 hours (1 hour if above 90°F).
Cook shrimp to an internal temperature of 145°F for safety.
