The United States Food and Drug Administration recommends thawed shrimp be refrigerated within 2 hours of being opened, and within 1 hour if the temperature is higher than 90 degrees.
It is also recommended that frozen shrimp be thawed slowly overnight and that, once thawed, it is kept in the refrigerator for no more than two days before being eaten. Hot and cold seafood should never be mixed during storage or in transport. Those who consume raw seafood are warned that it may contain parasites. Only raw fish that has previously been frozen should be consumed in order to avoid these parasites.