Q:

How long can you refrigerate shrimp?

A:

Quick Answer

Shrimp should not be refrigerated for more than 2 to 3 days. Some companies print a sell-by date on the package, and this should be followed after purchasing shrimp.

Know More
How long can you refrigerate shrimp?
Credit: Mike McCune CC-BY-2.0

Full Answer

Shrimp has a rather short shelf-life compared to most foods, and consuming shrimp that has expired can have serious health consequences. For best results when refrigerating shrimp, place it in an airtight container until it is ready for use. If the shrimp will not be used right away, it is ideal to place it in the freezer, as this can greatly extend the shelf-life. Avoid eating shrimp that has developed a rotten smell or a slimy surface.

Learn more about Meat, Poultry & Seafood

Related Questions

  • Q:

    Is shrimp bad for you?

    A:

    Shrimp has a high cholesterol content, and a large portion of it is imported from Asia, where pesticides and antibiotics that are harmful to humans are part of the farming practices. However, shrimp is also high in protein and various nutrients and low in saturated and trans fat, providing some health benefits.

    Full Answer >
  • Q:

    Are you supposed to refrigerate lemon meringue pie?

    A:

    Lemon meringue pie can be refrigerated, but the dessert does not keep well in the freezer. The pie can be refrigerated for two to three days.

    Full Answer >
    Filed Under:
  • Q:

    How long can I refrigerate potato salad?

    A:

    Potato salad can be refrigerated for three to five days after preparation. For best results, the salad should be stored in a container with a tight-fitting lid to prevent moisture and contaminants from entering. Because potato salad does not freeze well, freezing is not recommended to extend its shelf life.

    Full Answer >
    Filed Under:
  • Q:

    Is it safe to eat raw shrimp?

    A:

    Shrimp sashimi, or raw shrimp, can be safely consumed under some circumstances, although this is considered to be a high-risk raw food that should be purchased and consumed with great care, according to the Centre for Food Safety. The marine shrimp that are most often used to make shrimp sashimi are susceptible to pathogens and bacteria, including Vibrio cholerae, a bacteria that can cause cholera and other digestive diseases. Those who plan to prepare raw shrimp at home or eat it in a restaurant should be cautious, inspecting the shrimp to make sure it has been kept cold and does not have an unpleasant or spoiled appearance, taste or smell.

    Full Answer >

Explore