Microwave Shrimp and Avocado Rice Salad

Allergen Warning

• This recipe contains shrimp, a crustacean shellfish allergen. Clearly label dishes containing shellfish and confirm all guests have no shellfish allergies before serving.

Cooking Temperature

• Microwave-cooked shrimp must reach an internal temperature of 145°F (63°C) to ensure food safety. Use a food thermometer to verify doneness, especially for larger shrimp or if microwave power varies.

Cross Contamination

• Raw shrimp juices can contaminate other foods. Use separate cutting boards for raw shrimp, wash all utensils and surfaces with hot soapy water immediately after contact, and never place ready-to-eat foods on surfaces that touched raw shrimp.

Handling

• Always wash hands thoroughly with soap and warm water for at least 20 seconds after handling raw shrimp before touching other foods, dishes, or surfaces.

High Risk Population

• Pregnant women, young children, elderly individuals, and immunocompromised persons should only consume shrimp that has been cooked to proper internal temperature. Avoid serving this dish to these populations if shrimp temperature cannot be verified.

Storage

• Shrimp and avocado are highly perishable. Refrigerate leftovers within 2 hours of serving. Shrimp alone keeps 1-2 days refrigerated; avocado oxidizes quickly and should be eaten same day. Do not leave at room temperature for more than 2 hours total.

Equipment Safety

• Use only microwave-safe dishes when cooking shrimp. Ensure plastic wrap used for covering does not touch food and is labeled microwave-safe. Never use single-use plastic bags in the microwave.

Shelf Life

• Prepared dish with avocado should be consumed within 4 hours if left at room temperature, or refrigerated for up to 24 hours. The texture of avocado degrades significantly after 24 hours of refrigeration.