Rubbery. Mushy. Dry. Translucent. I’ve served them all. But after years of trial and error (and a few culinary embarrassments), I’ve mastered 10 foolproof ways to check prawn doneness—no guesswork needed.
Whether you’re grilling, boiling, sautéing, or steaming, these tests will ensure your prawns are perfectly juicy, never overcooked. Let’s dive in.
Color: The First Visual Clue
✔ 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. 🍤