Cooking shellfish properly is important for both taste and safety. The cooking time can vary quite a bit depending on the type and size of the shellfish. Here are some general guidelines for how long to cook common types of shellfish.
Shrimp
Shrimp cook very quickly, usually just 1-3 minutes on each side. The cooking time depends on the size of the shrimp:
| Shrimp Size | Approximate Cooking Time Per Side |
|---|---|
| Extra colossal and colossal (16-20 count per pound) | 3 minutes |
| Extra jumbo (21-25 count per pound) | 2-3 minutes |
| Jumbo (26-30 count per pound) | 1-2 minutes |
| Large (31-35 count per pound) | 1-2 minutes |
| Medium (36-45 count per pound) | 1-2 minutes |
| Small (over 45 count per pound) | 1 minute or less |
Shrimp are fully cooked when they turn pink and opaque throughout. Be careful not to overcook them or they can become rubbery. The best way to tell if shrimp are done is to use a cooking thermometer – they are cooked at an internal temperature of 145°F.
Lobster Tails
Lobster tails take 5-8 minutes to cook, depending on size. Here are general guidelines:
| Lobster Tail Size | Approximate Cooking Time |
|---|---|
| 4-5 oz | 5-6 minutes |
| 6-8 oz | 6-8 minutes |
| 10-12 oz | 8-10 minutes |
Use a cooking thermometer to ensure lobster tails reach an internal temperature of 140°F. Check for opacity throughout and make sure the meat is no longer translucent.
Scallops
Scallops have a very quick cooking time of just 2-4 minutes per side. Cooking time varies slightly based on size:
| Scallop Size | Approximate Cooking Time Per Side |
|---|---|
| Small (under 30 count per pound) | 2-3 minutes |
| Medium (30-40 count per pound) | 2-4 minutes |
| Large (under 30 count per pound) | 3-4 minutes |
Check for opacity and cook scallops to an internal temperature of 145°F. Take care not to overcook them.
Clams, Mussels, and Oysters
Most small shellfish like clams, mussels, and oysters take just 5-10 minutes to steam open. Look for the shells to open, which indicates they are fully cooked. Discard any that do not open.
A general guideline is to steam clams and mussels for 5-7 minutes and oysters for 7-10 minutes. Cooking time may vary a bit depending on size.
Crab
Crab can take 10-25 minutes to cook depending on the type of crab and size:
| Type of Crab | Approximate Cooking Time |
|---|---|
| Dungeness, blue crab, stone crab claws | 10-15 minutes |
| King crab legs | 10-15 minutes |
| Snow crab legs | 5-8 minutes |
| Dungeness, blue crab (whole) | 18-25 minutes |
Check for opaque meat throughout and use a thermometer to ensure crab reaches an internal temperature of 165°F.
Clams, Mussels, and Oysters
Most small shellfish like clams, mussels, and oysters take just 5-10 minutes to steam open. Look for the shells to open, which indicates they are fully cooked. Discard any that do not open.
A general guideline is to steam clams and mussels for 5-7 minutes and oysters for 7-10 minutes. Cooking time may vary a bit depending on size.
Lobster
Cooking times for whole lobsters varies based on size:
| Lobster Size | Approximate Cooking Time |
|---|---|
| 1-1.25 lbs | 10-12 minutes |
| 1.25-1.5 lbs | 12-15 minutes |
| 1.5-2 lbs | 15-20 minutes |
Check the internal temperature in the thickest part of the lobster meat to ensure it reaches 140°F throughout. Look for an opaque, pearly white color.
Cooking Tips
Here are some additional tips for cooking shellfish:
- Don’t overcook – shellfish can go from perfect to rubbery and tough very quickly.
- Use a thermometer to check internal temperatures.
- Brush with butter or olive oil before cooking to help prevent sticking.
- Don’t crowd the pan – cook shellfish in a single layer if sautéing.
- For steam cooking, use a tight-fitting lid and steam just until the shells open.
- Discard any shellfish that don’t open after cooking.
- Let shellfish rest for 2-3 minutes after cooking before serving.
- Season just before serving to avoid over-seasoning.
Conclusion
Cooking times for shellfish can vary quite a bit, but in general they cook very quickly compared to other proteins. Shrimp may take just 1-3 minutes per side, while steaming clams or mussels takes 5-10 minutes. Lobster can take 10-25 minutes depending on size and preparation method. Use visual cues like opaque flesh and opened shells to determine when shellfish is cooked. A cooking thermometer is also a useful tool to ensure seafood reaches the proper internal temperature.
With shellfish it is important not to overcook, as it can quickly go from tender and juicy to rubbery and tough. Follow cooking time guidelines based on the type and size of shellfish. Check shellfish frequently as it cooks and remove it from heat as soon as it is fully cooked. With a little practice, you can learn to cook shellfish perfectly every time.
FAQs
How do I know when shrimp is fully cooked?
Shrimp is fully cooked when it turns opaque and pinkish in color throughout. An instant read thermometer inserted into the thickest part of the shrimp should read 145°F.
Should mussels and clams that don’t open be discarded?
Yes, any mussels or clams that do not open after cooking should be discarded. An unopened shell indicates the shellfish has died and may not be safe to eat.
What is the best way to thaw frozen shellfish?
For safety, shellfish should be thawed slowly in the refrigerator, not at room temperature. Allow 24 hours for a 1 pound bag. Large items like lobster tails may take 48 hours to thaw completely. You can also thaw in cold water changed every 30 minutes.
Can you reheat cooked shellfish?
It’s best to eat shellfish right after cooking, but leftovers can be refrigerated and reheated briefly. Use within 3-4 days and reheat only until hot, not beyond the original cooking temp. Discard any shellfish that smells unpleasant after reheating.
Should you rinse clams and mussels before cooking?
Rinsing ahead of time can cause clams and mussels to lose flavor, so it’s better to scrub briefly right before cooking. Use a stiff brush to clean the shells if needed to remove debris or barnacles.
Cooking Methods for Shellfish
Steaming
Steaming is a quick, healthy cooking method for shellfish. Place a steamer basket in a large pot with about an inch of simmering water. Add shellfish in a single layer, cover tightly and steam just until the shells open. Discard any unopened shells. Steaming takes 5-10 minutes for most small shellfish.
Boiling
Boiling is similar to steaming but submerges the shellfish completely in simmering liquid. Use enough water or broth to cover the shellfish by 1-2 inches. Heat to a gentle simmer, add shellfish, cover and cook just until shells open. Drain immediately and serve. Use boiling times similar to steaming.
Sautéing
Many shellfish are delicious sautéed in butter or oil over medium-high heat. Make sure the pan and oil are hot before adding shellfish. Cook in a single layer without overcrowding, turning once, just until opaque throughout. Shrimp, scallops, and thinly sliced squid work well sautéed.
Grilling
Grilling imparts delicious charred flavor to shellfish. Grill shrimp, scallops, or oysters in their shells directly on the grill grate. Use medium-high heat and cook, turning once, just 2-4 minutes per side. Brush with oil first to prevent sticking. Mussels and clams can be grilled in a grilling basket.
Baking
Baking brings out the natural flavor of shellfish. Arrange in a single layer in a baking dish, season as desired, and top with breadcrumbs or cheese if desired. Bake at 400°F until shells open or flesh is opaque, about 10-15 minutes depending on size. Oysters, clams, and mussels bake up nicely.
Popular Shellfish Recipes
Shrimp Scampi
This classic Italian recipe combines shrimp, butter, garlic, white wine, and parsley. Sauté the shrimp briefly in butter and garlic, then deglaze the pan with white wine and lemon juice. Toss with parsley and serve over pasta or rice.
Steamed Mussels
Mussels steamed in a flavorful broth are impressive yet easy. Sauté aromatics like shallots, garlic, and herbs in butter or olive oil. Add wine or broth and bring to a boil. Add mussels, cover, and steam until they just open, about 5 minutes. Discard any unopened shells.
Crab Cakes
For delicious crab cakes, combine lump crab meat with breadcrumbs, egg, mayonnaise, Old Bay seasoning, Worcestershire sauce, lemon juice, and parsley. Form into patties and sauté in oil or butter until golden brown outside and hot throughout, about 3-4 minutes per side.
Grilled Oysters
Fresh oysters are delicious grilled in their shells on a hot grill. Top with butter, garlic, Parmesan, and fresh lemon juice. Grill over direct medium heat for 5-7 minutes until the oysters are plump and juicy.
Seared Scallops
Restaurant-quality pan seared scallops start with dry packed scallops. Rinse and pat very dry before searing. Sear on each side in hot oil or butter just until opaque throughout, 2-3 minutes per side. Finish with fresh lemon and chopped herbs.
Tips for Buying and Storing Shellfish
Look for Freshness
When buying shellfish like clams, oysters, and mussels, look for tightly closed shells, which indicate they are still alive. Tap any open shells and discard any that don’t close. Shrimp, scallops, and crab should smell sweet with no hint of ammonia.
Check the Sell-By Date
Try to buy seafood before the sell-by date on the packaging. For live clams, oysters, and mussels, this date can be 7-10 days out. Cooked shrimp and lobster last 1-2 days. Eat or freeze seafood right away for maximum freshness and flavor.
Store Properly
Keep live shellfish chilled at 33-40°F. Store cooked shellfish in the coldest part of the refrigerator and use within 1-4 days. Frozen shellfish will last 2-3 months – thaw in the refrigerator before cooking for best quality.
Nutrition Benefits of Shellfish
Shellfish offer impressive nutrition in addition to their delicious taste. Here are some of the top nutrients found in popular types of shellfish:
Shrimp
Shrimp provide protein, vitamin B12, selenium, astaxanthin, copper, zinc, and phosphorus. They are very low in calories and high in antioxidants.
Clams
Clams offer iron, vitamin B12, protein, magnesium, potassium, selenium, and omega-3 fatty acids. They are one of the best sources of vitamin B12.
Oysters
Oysters are rich in zinc, which supports the immune system. They also provide iron, selenium, vitamin B12, copper, and several other minerals.
Mussels
Mussels are high in protein, omega-3s, vitamin B12, iron, manganese, selenium, and several other vitamins and minerals. They are low in calories.
Scallops
Scallops contain high-quality protein, vitamin B12, zinc, phosphorus, magnesium, potassium, selenium, and copper. They are low in calories and fat.
Crab
Crab meat is rich in protein, copper, selenium, and vitamin B12. It also provides minerals like zinc, phosphorus, magnesium, and chromium with relatively few calories.
Conclusion
Properly cooking shellfish is quick and easy with the right guidelines. Shrimp and scallops may take just 2-4 minutes to sauté or grill, while steaming clams or mussels takes 5-10 minutes. Lobster can take 15-25 minutes depending on size and preparation method. It’s important not to overcook shellfish, so employ visual cues like opaque flesh and opened shells to determine doneness.
Look for tightly closed shells when purchasing live shellfish like clams, mussels, and oysters. Store shellfish properly and cook within a day or two for best flavor and texture. Shellfish offers impressive nutrition, including high-quality protein, omega-3s, vitamin B12, zinc, iron, and antioxidants.
With a little practice, you can learn to cook shellfish perfectly every time and take advantage of its robust nutrition. From quick sautéed shrimp to stuffed baked clams, shellfish makes for endless easy and delicious meal options.