Prawns and dishes containing prawns can be safely reheated. The leftovers should reach an internal temperature of at least 165 degrees Fahrenheit. Reheating to this temperature kills pathogens commonly found in shellfish.
If prawns are handled properly during storage and preparation, dishes containing these shellfish are safe to eat and reheat. Raw prawns should be refrigerated at 40 F or lower and should not be kept for longer than two days. When cooking, the prawns should be heated until the flesh is opaque and firm. Leftovers should be refrigerated within two hours of cooking, and they should not be kept more than three days after the initial preparation date.
