Ingredients:

  • 1 pound (450 grams) fresh shrimp (raw or cooked)
  • Storage containers or resealable bags
  • Ice (for quick cooling)
  • Salt and pepper (if applicable, to season shrimp if planning to cook soon)

Instructions:

  1. Check Freshness at Purchase: Choose shrimp that smells fresh and ocean-like. Look for firm flesh without black spots.
  2. Preparation for Storage: Immediately refrigerate shrimp after purchase. If you are not cooking shrimp right away, consider prepping it—peeling, deveining, and cleaning.
  3. Optimal Storage: Store raw shrimp in the coldest part of the fridge covered with ice, or place in a shallow container, sealed tightly. Store cooked shrimp in an airtight container.
  4. Label and Date: Label containers with the date to keep track of freshness.
  5. Know the Lifespan: Raw shrimp lasts 1-2 days in the fridge, while cooked shrimp lasts 3-4 days.
  6. Signs of Spoilage: Discoloration, off or sour smell, sticky texture. Discard if any signs appear.
  7. Freezing Option: If not using shrimp within the refrigerator time limit, freeze it for longer storage—up to six months.