Can you still eat shrimp if there are black spots on it?

Generally, whether shrimp with black spots can be consumed depends on the cause of the spots and the overall condition of the shrimp. If in doubt, it is recommended to discard them to ensure safety. Specific analysis is as follows:

If the black spots are only found around the joint between the shrimp head and body or on the legs, appear as scattered dots, and the shell is intact and glossy, the flesh is firm and elastic, with no unpleasant odor or mucus, the spots are likely physiological pigmentation or calcium deposits naturally produced by the shrimp’s metabolism, not a sign of spoilage. Such shrimp are generally safe to eat. These spots do not affect meat quality and can be safely consumed after thorough cooking.

If there are numerous and widespread black spots covering multiple areas of the body, especially accompanied by dull shells, soft or mushy flesh lacking elasticity, foul or sour odors, or visible mucus, the shrimp has likely spoiled or been contaminated by mold and should not be eaten. Harmful substances produced during spoilage can pose health risks, potentially causing gastrointestinal discomfort such as abdominal pain and diarrhea after consumption.

When purchasing shrimp, carefully examine their appearance and prioritize fresh ones with bright shells and no obvious black spots. Store shrimp promptly in the refrigerator or freezer at home, avoiding prolonged storage at room temperature. Before eating, inspect the shrimp again to confirm they are in good condition and cook them thoroughly until fully done. If uncertain about the cause of any black spots—even if the flesh appears normal—it is advisable to err on the side of caution and avoid consumption.