Coconut Shrimp Skewers with Smoked Paprika and Black Pepper

Cross Contamination

• Use dedicated cutting boards and utensils for raw shrimp. Never place cooked shrimp on surfaces that held raw shellfish. Wash hands thoroughly with soap and warm water for at least 20 seconds after handling raw shrimp before touching other ingredients or cookware.

Cooking Temperature

• Grill shrimp until they reach an internal temperature of 145°F and turn completely opaque pink with clear juices. Undercooked shellfish poses serious foodborne illness risk. A meat thermometer is recommended to verify doneness.

Storage

• Keep raw shrimp refrigerated at 40°F or below until ready to marinate. If marinating for the full 20 minutes, maintain cold temperatures. Do not leave shrimp at room temperature for more than 2 hours total.

High Risk Population

• Pregnant women, elderly individuals, young children, and immunocompromised persons face elevated risk from shellfish. Ensure shrimp are fully cooked to 145°F and prepared with strict hygiene to minimize bacterial contamination such as Vibrio species.

Handling

• Soak wooden skewers in water for at least 30 minutes before grilling to prevent fire hazard and splintering. Handle hot skewers with tongs rather than bare hands to prevent burns.

Shelf Life

• Cooked shrimp skewers should be consumed within 3-4 days when refrigerated. Reheat leftovers to 165°F before consuming. Discard any shrimp that develop off-odors, slimy texture, or gray discoloration.