⏱️ The 2-Hour Rule

Refrigerate cooked prawns within 2 hours of cooking (or within 1 hour if ambient temperature is above 90°F / 32°C). Per FoodSafety.gov’s bacterial growth guidelines, leaving seafood at room temperature creates risk of pathogen multiplication.

📦 Container Selection

Use an airtight container or heavy-duty freezer bag to minimize exposure to air and moisture. Proper sealing prevents oxidation and freezer burn. For extended freshness, proper airtight storage is excellent for short-term prawn preservation.

🧊 Location Matters

Place the container in the coldest part of the fridge — typically the bottom shelf — NOT the door, which experiences temperature fluctuations every time you open the refrigerator. This ensures consistent cold temperatures for maximum freshness.

🏷️ Label with Date

Mark the storage date on your container so you know exactly when it was stored and when it needs to be used. This prevents waste and ensures you consume the prawns within the safe 3-4 day window.

📹 Video Credit: The following video is from the Marine Stewardship Council (MSC), a trusted organization dedicated to sustainable seafood. We are embedding this video with proper attribution to provide expert guidance on prawn storage. Learn more at MSC.org.

💡 Key Takeaway: The ice-water method is an excellent alternative to traditional refrigerator storage, especially for raw prawns. The continuous cold water bath and ice maintain optimal temperature and moisture levels for maximum freshness.

Time Constraint

Raw prawns should be cooked or frozen within 1 to 2 days. Do not store raw prawns for longer than this window. If you need more seafood recipes, explore our Best Chicken and Shrimp Recipes.

Method 1: Original Packaging

If still sealed in its original packaging, keep the prawns in that package and place it on the bottom shelf of the refrigerator to prevent any dripping onto other foods.

Method 2: Open Package (Ice Water Method)

If the package is open or prawns have been transferred, place them in a bowl of chilled water with plenty of ice (as demonstrated in the MSC video above), cover with a lid, and refrigerate. This method maintains optimal cold and moisture levels for up to 1 to 2 days.

⚠️ Cross-Contamination Warning

Always keep raw prawns separate from ready-to-eat foods. Wash your hands and all utensils thoroughly after handling raw seafood. Per FoodSafety.gov’s handling guidelines, raw seafood can harbor pathogens like Vibrio and Salmonella if not properly isolated. For other seafood options, try our Shrimp Pasta Recipes.

👃 The Smell (Most Important Sign)

If the prawns smell strongly sour, “fishy,” or ammonia-like, it’s a clear sign of spoilage. Per FoodSafety.gov’s sensory guidelines, the olfactory test is the most reliable indicator of bacterial overgrowth. Trust your nose — if it smells off, do not eat it.

✋ The Texture

If raw or cooked prawns feel slimy or sticky instead of firm and slightly springy, throw it away. Sliminess indicates biofilm formation from bacterial proliferation.

🎨 The Color

Raw prawns should have a translucent greyish or pinkish tone (depending on variety). Cooked prawns should be opaque pink or white. If either shows dull coloring, black spots, yellowing, or discoloration, it’s past safe quality.

Step 1 — Use the IQF (Individually Quick Freeze) Method: Spread raw prawns in a single layer on a baking sheet and freeze until solid (about 2–3 hours). This prevents clumping.

Step 2 — Transfer to Airtight Container: Once frozen solid, transfer the prawns into an airtight freezer-safe bag or container and squeeze out as much air as possible.

Step 3 — Label and Freeze: Label with date and freeze at 0°F (–18°C) or below.

Safety: Frozen seafood stored continuously at 0°F (–18°C) or lower is safe indefinitely, per FoodSafety.gov.

Quality: For best texture and flavour, use within about 3 to 6 months for raw prawns, though some guidelines list up to 18 months for shellfish like prawns.

Cool cooked prawns quickly after preparation (within 2 hours), then follow the same single-layer freezing step, transfer to airtight bag, label, and freeze. Best used within 2 to 3 months for optimal taste, though safety persists beyond that.

✅ Method 1 (Best): Refrigerator Thawing

Transfer frozen prawns from freezer to refrigerator and thaw overnight (or 12+ hours). Then cook or use promptly. This is the safest method and preserves texture.

⚡ Method 2 (Fast): Cold Water Thawing

Place prawns in a sealed bag and immerse in a bowl of cold water. Change water every 20–30 minutes until thawed (typically 1–2 hours). Then cook immediately. Per FDA guidance, this method is safe but prawns must not sit at room temperature afterward.

❌ Method 3 (Do Not Use): Room-Temperature Thawing

Avoid thawing prawns at room temperature or leaving it out for extended periods. Bacteria can grow rapidly in the “danger zone” (40°F to 140°F / 4°C to 60°C), per FoodSafety.gov’s bacterial growth data.