The best way to know if prawns are cooked properly is by checking their color and texture. When prawns are raw, they look gray and a bit see-through. Once cooked, they turn pink or orange and become white and firm inside. If they still look gray or clear, they need more time.
Also, cooked prawns curl up into a loose “C” shape. If they curl tightly into an “O,” they might be overcooked and tough. When you touch them, they should feel firm but not rubbery.
Another easy test is to cut one prawn in half. The inside should be white and opaque, not translucent or slimy. If it looks like it’s still raw, cook the prawns a little longer.
Be careful not to overcook them because that makes them tough and chewy. Usually, prawns cook very fast about 2 to 3 minutes per side in a pan or grill.
So, to sum up, look for pink or orange color, firm texture, and a loose curl. These signs tell you your prawns are ready to eat and delicious.
How to Make Perfectly Cooked Shrimp Every Time
✔ Raw: Grayish-blue or translucent.
✔ Perfect: Opaque pink/white with red accents.
✔ Overcooked: Chalky white.
Pro Tip: If they’re still glassy in spots, they need 30 more seconds.
Texture: The Snap Test
Press a prawn gently:
✔ Perfect: Springs back slightly (like a soft mattress).
✔ Undercooked: Mushy or slippery.
✔ Overcooked: Hard as a pencil eraser.
Watch the curl:
- C-shape = just right.
- O-shape = overdone.
Internal Temperature (For Precision)
✔ 120°F (49°C): Juicy and tender (pull them here!).
✔ 145°F (63°C): USDA-safe but drying out.
Thermometer hack: Insert into the thickest part, avoiding the vein.
The Float Test (For Boiled Prawns)
✔ Sinking: Raw.
✔ Mid-water: Almost done.
✔ Floating: Perfect (but check one to be sure).
Boiling tip: Use plenty of salted water for accurate buoyancy.
The Peel Test
✔ Easy peel = perfectly cooked.
✔ Sticks like glue = underdone.
✔ Cracks and sticks = overdone.
Best for: Shell-on boiling or steaming.
The Tail Test (Chef’s Secret)
Twist the tail:
✔ Releases cleanly = ideal.
✔ Clings stubbornly = needs more time.
✔ Falls out dry = overcooked.
Works best for: Grilled or pan-seared prawns.
The Juice Test
✔ Clear juices = still raw.
✔ Pearly opaque = perfect.
✔ Cloudy with strands = overdone.
Watch for: Liquid pooling in the pan it tells the truth.
The Sniff Test
✔ Oceanic brininess = just starting.
✔ Sweet, nutty aroma = perfectly done.
✔ Ammonia-like sharpness = overdone.
Pro Tip: Close your eyes and smell your nose knows.
The Rest Test (Don’t Skip This!)
Rest prawns 2-4 minutes after cooking to:
✔ Let juices redistribute.
✔ Prevent overcooking.
✔ Keep them tender.
Resting hack: Tent with foil to keep warm.
Combining Tests for Absolute Certainty
For foolproof results, use 2-3 tests together:
- Grilled prawns: Tail test + juice + aroma.
- Boiled prawns: Float test + peel + color.
- Sautéed prawns: Snap test + temperature.
When in doubt? Sacrifice one prawn to test before serving.
Conclusion: Never Overcook Prawns Again
Prawns cook in minutes, so the difference between perfect and ruined is tiny. Now you’ve got 10 ways to check:
✅ Look (color, curl, juices)
✅ Touch (texture, peel, tail)
✅ Measure (temperature, float)
✅ Smell (aroma changes)
✅ Rest (let them relax!)
Final Tip: Pull prawns just before they look done they’ll keep cooking off-heat.
Now, go cook some prawns like a pro! And if you’ve ever had a prawn disaster (who hasn’t?), share your story in the comments.