Great Catch Frozen Peeled & Deveined Tail-Off Raw Shrimp, 16 - 20 ct/lb

32 oz

$18.66 each($0.58 / oz)

In Seafood on the Right Wall

Victoria H‑E‑B plus!

6106 N. NAVARRO

Description

Tuck this 2 lb bag of colossal raw shrimp into your freezer for lots of delicious possibilities. Inside the resealable bag, you'll find plump shrimp that's already peeled and deveined — plus, the tails are removed as well. Totaling 32-40 shrimp in all, there's more than enough to make your favorite recipes, from ceviche to jambalaya. To thaw from frozen, place the bag in the refrigerator overnight, or for a faster method, into cold running water for a few minutes.

Highlights

Nutrition Facts
about 8 servings per container
Serving Size
4 oz (113g)
- Amount Per Serving
  Calories
  80
- % Daily Value^*
- Total Fat
  1g
  1%
- Saturated Fat
  0.5g
  3%
- Trans Fat
  0g
- Cholesterol
  125mg
  42%
- Sodium
  320mg
  14%
- Total Carbohydrate
  0g
  0%
- Dietary Fiber
  0g
  0%
- Total Sugars
  0g
- Includes Added Sugars
  0g
  0%
- Protein
  17g
  34%
- Vitamin D
  0.5mcg
  2%
- Calcium
  20mg
  2%
- Iron
  0.9mg
  6%
- Potassium
  80mg
  2%
^* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Shrimp, Water, Salt, Sodium Carbonate, Sodium Citrate (To Retain Moisture).
Allergens and safety warnings
KEEP FROZEN AT 0°F (-18°C) DO NOT REFREEZE. THAW BEFORE SERVING. IF THAWED, STORE IN REFRIGERATOR AND USE WITHIN 24 HOURS SHRIMP SHOULD BE COOKED TO AN INTERNAL TEMPERATURE OF 145°F. CONSUMER ADVISORY: CONSUMING RAW OR UNDERCOOKED SHELLFISH MAY INCREASE THE RISK OF FOODBORNE ILLNESS. Contains: SHRIMP
Preparation Instructions: Refrigerated Thaw (Preferred): Place shrimp in the refrigerator overnight. Quick Thaw: Place shrimp in a colander or strainer under cold running water for 1-3 minutes. Cook immediately. Cooking Instructions Saute: 1. Heat a skillet over high heat for 2 minutes. 2. Add 1 tablespoon of vegetable or olive oil and the peeled shrimp and saute for 2 minutes or until fully cooked.* 3. Season to taste with salt and pepper. Boil: 1. Bring water to a boil over high heat. 2. Add 1 teaspoon salt and the shrimp. 3. Allow water to return to a boil and cook for 2 minutes or until fully cooked.* *Shrimp are cooked when they curl and form a "C" shape. Shrimp are overcooked when they form an "O" shape. Shrimp will be firm and turn pink and slightly opaque when cooked. Do not overcook: Due to variations in equipment, heating time and/or temperature may require adjustment.