You thaw a bag of shrimp in a bowl, and when you come back the water around them is pink. It looks alarming, but it’s usually nothing to worry about.
It’s Not Blood
Shrimp don’t have red blood like we do. Their blood (called hemolymph) is clear to slightly blue. The pink color comes from natural pigments in the shrimp shell and flesh, mainly one called astaxanthin, the same pigment that makes cooked shrimp and salmon pink and orange. As frozen shrimp thaw, some of the water from the ice glaze and the shrimp themselves runs off, carrying a little of that color with it.
When Pink Liquid Is Normal
- The shrimp smell mild, like the ocean, or of almost nothing.
- The flesh is firm and slightly translucent.
- They were thawed in the fridge or in cold water and cooked soon after.
That pale pink water is fine. Drain it, pat the shrimp dry and cook them.
Signs Shrimp Have Gone Bad
- Smell. A strong fishy, sour or ammonia smell is the clearest sign.
- Texture. Slimy, mushy or falling-apart flesh.
- Color. Black spots spreading on the meat, or a yellow or gray color through the flesh.
- Time. Thawed raw shrimp keep 1 to 2 days in the fridge.
The Right Way to Thaw Shrimp
- Overnight in the fridge: put the bag in a bowl and leave it 12 to 24 hours.
- Quick cold-water thaw: put the shrimp in a colander, set it in a bowl of cold water, and change the water every 10 minutes. Most bags thaw in 15 to 30 minutes.
- Never use hot water or the counter. The outside warms up too fast while the middle is still frozen.
Frequently Asked Questions
Should I rinse thawed shrimp?
A quick rinse in cold water and a pat dry helps them sear instead of steam.
Can I cook shrimp straight from frozen?
Yes, for soups, boils and pasta sauces. Add a couple of minutes to the cooking time.
How do I know shrimp are cooked?
They turn pink and opaque and curl into a loose “C”. A tight “O” usually means overcooked.
Pink water is normal. A bad smell is not, so let your nose decide.
