USDA lists 145°F (63°C) for fish and shellfish. Cook shrimp, lobster, crab and scallops until the flesh is firm, pearly and opaque; cook clams, mussels and oysters until shells open.
- USDA safe minimum
- 145°F63°C internal temperature
- Rest time
- NoneNo rest required
- In Celsius
- 63°CSame safe minimum
- Check with
- ProbeA food thermometer, not color
Safe minimums from USDA FSIS and FoodSafety.gov. Checked .
Safe temperature for shrimp
USDA lists 145°F (63°C) for fish and shellfish. Cook shrimp, lobster, crab and scallops until the flesh is firm, pearly and opaque; cook clams, mussels and oysters until shells open.
Where to put the thermometer
For shrimp and scallops, look for opaque, pearly flesh; for lobster tails, probe the thickest part of the meat.
Questions people ask
How do you know shrimp is cooked?
FDA says the flesh turns firm, pearly and opaque.
What if clams or mussels don't open?
Throw them out; FDA says discard any that stay closed after cooking.
What internal temp should lobster be?
USDA's chart gives 145°F for shellfish; the flesh should be pearly and opaque.
What temperature should shrimp be cooked to?
USDA lists 145°F (63°C) for fish and shellfish. Cook shrimp, lobster, crab and scallops until the flesh is firm, pearly and opaque; cook clams, mussels and oysters until shells open.