Can I eat large shrimp that has turned black but still has no odor?

In general, whether large shrimp with black discoloration but no unpleasant odor can be eaten depends on the specific cause of the darkening and the overall condition of the shrimp. If in doubt, it is recommended not to consume them. The detailed analysis is as follows:

If the blackening appears only in the head area or is limited to slight oxidation of the shell due to exposure to air, and if the shrimp meat remains firm and elastic when pressed, does not feel sticky, shows no abnormal mucus after thawing, and has no off-odor overall, then the shrimp are likely not spoiled and can be safely consumed. Before cooking, remove the discolored head or affected portions of the shell, thoroughly wash the shrimp, and cook at high temperatures. High-heat cooking kills bacteria and ensures food safety without affecting the texture or nutritional value of the shrimp meat.

If the blackening is extensive, covering the body and tail, or if the shrimp meat feels soft and lacks elasticity when pressed, or if a sticky film appears on the surface after thawing—even in the absence of a noticeable odor—this may indicate early spoilage, and the shrimp should not be eaten. Such shrimp may already harbor bacterial growth internally, even if no strong odor has developed yet. Consuming them may irritate the gastrointestinal tract and lead to discomfort such as abdominal pain and diarrhea, posing risks to health.

When purchasing large shrimp, prioritize those with bright, intact shells, firm flesh, and no signs of darkening. Avoid shrimp that have been frozen for prolonged periods or show discoloration after thawing. Frozen shrimp should be stored in sealed packaging and not repeatedly thawed and refrozen. Always carefully inspect the discolored areas and the texture of the meat before consumption. When in doubt, do not eat them. Ensure thorough cooking before eating to safeguard food safety.