United StatesReviewed May 2026Method v1.1EU/UK: package use-by dates govern
Refrigerate fresh shrimp, scallops, and shucked shellfish for 1 to 2 days at 40 °F (4 °C) or below. Best freezer quality is roughly 3–6 months, varying by type.
The 1–2 days is safety guidance; freezer figures are quality targets. Live shellfish (mussels, clams, oysters) are a special case: store them breathing in the refrigerator and use them per your fishmonger’s or package instructions — do not seal them airtight or freeze them alive.
Pantry
Not safe
Max 2 h at room temperature
Refrigerator ≤ 40 °F (4 °C)
1–2 days
Safety guidance
Freezer 0 °F
3–6 months
Best quality · safe indefinitely
Calculate a date for shellfish
Pick an event and date for a labeled result — never a bare “expiry date.”
Can I freeze it?
Generally suitable
Raw shrimp and scallops freeze well; best quality roughly 3–6 months. Do not freeze live shellfish in the shell.
Much retail shrimp was previously frozen — ask before refreezing raw; cooked-then-frozen is the safer path for previously frozen seafood.
Prepare & portion. Peel or leave shells on (shells protect quality). Freeze in a single layer first if you want free-flowing portions.
Package. Freezer bags with air pressed out, or freeze in a block of water for longest quality.
Thaw & use. Thaw overnight in the refrigerator or in cold water for 20–30 minutes. Cook until opaque, 145 °F (63 °C).
Thawing and post-thaw handling
Thaw overnight in the refrigerator or in cold water in a leak-proof bag, changing the water every 30 minutes.
Refreezing
Refrigerator-thawed raw shellfish may be refrozen with quality loss — but if it was sold previously frozen, cook it before refreezing. The general rules are in the refreezing guide and the Refreezing Decision tool.
Common mistakes
Sealing live mussels or clams in an airtight bag — they need to breathe.
Refreezing “fresh” shrimp that was actually sold thawed from frozen.
Package exception: Package instructions on frozen or live shellfish govern.