White Pepper Wok Shrimp with Scallion and Sesame

Cooking Temperature

• Wok must reach smoking point (400-450°F) before adding shrimp to ensure proper searing and food safety.

• {"classification":"cooking-temperature","text":{"text":"Shrimp must reach internal temperature of 120-125°F (49-52°C) for optimal texture. FDA recommends 145°F only for finfish. Cooking shrimp to 145°F will result in tough, rubbery texture."}}

Cross Contamination

• Use separate cutting boards and utensils for raw shrimp to prevent cross-contamination with ready-to-eat ingredients like scallions.

• Do not reuse marinade that has contacted raw shrimp without boiling for at least 1 minute.

Handling

• Pat shrimp completely dry before flouring to ensure proper coating adhesion and even browning.

Storage

• Store raw shrimp on ice or at 40°F or below until ready to cook.

• Refrigerate leftover cooked shrimp within 2 hours and consume within 3 days.

Shelf Life

• Use fresh shrimp within 1-2 days of purchase; frozen shrimp within 3-6 months.

High Risk Population

• Immunocompromised individuals, pregnant women, and young children should ensure shrimp is cooked to 145°F throughout.

Equipment Safety

• Stand back when adding ingredients to smoking-hot wok to prevent oil splatter burns.