Shrimp turn opaque and pink or orange
The flesh becomes firm but still slightly springy
The shrimp curl into a loose C shape
The tails often curl toward the body
The center is no longer translucent
The shrimp are just cooked through, not rubbery
The internal temperature reaches 120°F to 145°F, depending on preference and recipe
The shrimp cook quickly, usually in 2 to 4 minutes per side or less
The shrimp are removed from heat as soon as they are opaque throughout