Grilled Shrimp Temperature Chart & Cook Time Calculator
Shrimp overcook in seconds. The visual cue beats the thermometer: pull the moment they curl into a loose C.
Cook time by thickness
| Weight | Cook time at 375 °F | Pull temp | Rest | |
|---|---|---|---|---|
| 0.5 inch | 5 min | 117 °F | 3 min | Timeline → |
| 0.75 inch | 8 min | 115 °F | 3 min | Timeline → |
Recommended Tools for Perfect Results
The chart is only as good as your thermometer. These are the tools worth owning.
Wireless Bluetooth Meat Thermometer
Leave-in probe with phone alerts. The single upgrade that ends dry brisket and grey steak.
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Pink Butcher Paper (Unwaxed, 18")
Beats foil for the Texas Crutch: pushes through the stall while keeping the bark crisp.
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Instant-Read Digital Thermometer
Two-second readings for spot checks and for probing brisket for tenderness.
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Download the printable temperature chart
Every temperature on this site on one page — beef, pork, poultry, seafood and low & slow, plus the carryover rule. Print it and tape it inside your grill lid.
One email with the chart, plus the occasional seasonal guide. Unsubscribe in one click, no spam. Prefer not to subscribe? Download it directly.
Frequently Asked Questions
What internal temperature should shrimp be?
120 °F / 49 °C final. Pull it earlier — around 116 °F for the sizes in the chart above — because carryover cooking keeps the temperature climbing after it leaves the heat.
What pit temperature should I use?
375 °F / 190 °C for direct grilling.
How long should shrimp rest?
3 minutes for a typical shrimp. Tent loosely with foil so the crust stays crisp.