The best doneness guide for beef, chicken, fish and shrimp

Thanks!

Once out of the danger zone bacteria-wise, there is a certain amount of personal preference involved. Most recipes for chicken thighs I see, for example, says something to the effect of "cook until internal temperature reaches 165", at which point they're technically cooked, but I prefer them closer to 175-180 for texture (although a chicken breast would be overcooked at that temperature). I prefer a higher temp on drumsticks and there is leeway with salmon as well, depending on personal preference. With respect to ground beef, I think it can depend on the application (ground beef in a sauce would potentially be cooked to a higher temp than ground beef in the center of a burger. Once you find out what temperature makes the protein safe to eat (perhaps on Thermo Blog as suggested by Nancy), you can experiment a little with what temperatures you like best for different applications of different proteins.

Don't know if it's the best, but Thermo Blog has a very good one.
You may not get every soevific item (for example, meat balls) but look for the closest main ingredient (ground beef, lamb, pork or turkey).