How Long Does Shrimp Last?
Raw shrimp lasts 1–2 days in the fridge and 3–6 months in the freezer at best quality. Cooked shrimp keeps 3–4 days refrigerated. Do not leave either out for more than 2 hours.
Shrimp — raw
shelf life- Cooked: 3–4 days in the fridge
- Thawed: 1–2 days in the fridge
Fridge at 40°F (4°C) or below · freezer at 0°F (−18°C). Freezer times are for best quality; frozen food stays safe longer.
Shrimp are small crustaceans sold raw or cooked, shell-on or peeled, and almost always frozen at some point before they reach the store. Their flesh is rich in enzymes and free amino acids that bacteria thrive on, so thawed raw shrimp deteriorate within a day or two, while shrimp kept frozen hold their quality for months.
How to store shrimp
- Buy shrimp frozen rather than from the 'fresh' case when you can. Counter shrimp is usually the same product already thawed, with part of its 1–2 days used up.
- Thaw only what you need: put frozen shrimp in a colander under cold running water for 5–10 minutes, or overnight in the fridge in a covered bowl. Never thaw them on the counter or in warm water.
- Keep raw shrimp in a bowl set over ice in the fridge, covered, and drain off meltwater so they do not soak.
- Leave shells on for freezing if possible; the shell protects the meat from freezer burn. Press all the air from the bag.
- At a party, nest the shrimp cocktail bowl in a larger bowl of ice and replace it after 2 hours.
How to tell if shrimp has gone bad
- An ammonia or bleach-like smell, the classic sign of decomposing shrimp. Fresh shrimp smell like clean salt water.
- Slimy, slippery shells or flesh, or shrimp that feel soft and mushy instead of firm.
- Black spots or blackened edges on the shell (melanosis) are an enzyme reaction, not bacteria, but heavy spotting means the shrimp are old.
- Raw flesh that has turned opaque, yellowish or pink before any cooking, or cooked shrimp with a sour smell or sticky film.
Bacteria that cause food poisoning usually do not change the look, smell or taste of food. Go by the time limits first, and the signs above second.
Shrimp shelf life chart
| State | Fridge | Freezer | Pantry |
|---|---|---|---|
| Raw | 1–2 days | 3–6 months | Not safe |
| Cooked | 3–4 days | 3 months | Not safe |
| Includes store-bought shrimp rings and shrimp cocktail once opened. | |||
| Thawed | 1–2 days | Not recommended | Not safe |
Not safe = perishable: no more than 2 hours at room temperature (1 hour above 90°F / 32°C). Not recommended = possible, but quality suffers or it serves no purpose.
Frequently asked questions
How long do thawed shrimp last in the fridge?
Shrimp thawed in the refrigerator last 1–2 days before they should be cooked. Shrimp thawed under cold running water should be cooked right away. Because nearly all shrimp have been frozen once already, avoid refreezing raw thawed shrimp; cook them first, then freeze the cooked shrimp if needed.
How long does cooked shrimp last in the fridge?
Cooked shrimp lasts 3–4 days in the fridge in a sealed container. That includes boiled, grilled and sauteed shrimp and opened store-bought cocktail rings. Shrimp that sat out on a buffet for more than 2 hours, or 1 hour in hot weather, should be discarded rather than saved.
Can I eat shrimp that smell like ammonia?
No. An ammonia smell means bacteria have been breaking down the flesh, and cooking will not make those shrimp wholesome or remove the taste. Sometimes the smell only appears once the shrimp are heated. If cooked shrimp smell of ammonia, throw them out.
Are black spots on shrimp shells dangerous?
Black spots, called melanosis, are not harmful by themselves. They form when enzymes in the shell react with air, much like a cut apple browning. They do indicate the shrimp were not handled quickly or have been stored a while, so check the smell and texture before using them.
How long are frozen shrimp good for?
Frozen raw shrimp are best within 3–6 months at 0°F (−18°C); an unopened commercial bag that has stayed frozen solid can be kept to the date printed on it. Once the bag is open, reseal it tightly, because ice crystals and white dry patches mean freezer burn and rubbery texture.
Related foods
| Food | Fridge | Freezer | Pantry |
|---|---|---|---|
| Scallops Raw |
1–2 days | 3–6 months | Not safe |
| Crab Cooked |
3–4 days | 2–3 months | Not safe |
| Lobster Live |
1 day | Not recommended | Not safe |
| Squid (Calamari) Raw |
1–2 days | 3–6 months | Not safe |
| Imitation Crab Opened |
3 days | 6 months | Not safe |
| Fried Rice Cooked |
3–4 days | 1–2 months | Not safe |
More shellfish: Clams, Mussels, Oysters.
Reviewed 2026-09-20. Times follow published USDA FoodKeeper / FSIS, FDA and CDC storage guidance; where sources differ we use the shorter time. How we compile this data.