H‑E‑B Wild Caught Frozen Peeled Large Texas Gulf Raw Shrimp, 50 - 70 ct/lb

1 lb

$8.29 each($0.52 / oz)

In Seafood on the Right Wall

Victoria H‑E‑B plus!

6106 N. NAVARRO

Description

For Texas Gulf shrimp any time you want, tuck this 1 lb bag from H-E-B in your freezer. It's full of large Texas Gulf shrimp, raw and quick to thaw from frozen for your favorite recipes. Wild caught and locally sourced from the Gulf of Mexico, this shrimp is conveniently already peeled, saving you some time.

• 1 lb bag of frozen large Texas Gulf shrimp (about 50 - 70 shrimp/lb)
• Wild caught and locally sourced from the Gulf of Mexico
• Raw (not cooked)
• Peeled
• Easy to thaw under cold water (or in fridge overnight)
• Great for shrimp recipes

Highlights

Nutrition Facts
17 shrimp (113g)
about 4 servings per container
Serving Size
17 shrimp (113g)
- Amount Per Serving
  Calories
  80
- % Daily Value^*
- Total Fat
  1g
  1%
- Saturated Fat
  0g
  0%
- Trans Fat
  0g
- Cholesterol
  140mg
  47%
- Sodium
  640mg
  28%
- Total Carbohydrate
  1g
  0%
- Dietary Fiber
  0g
  0%
- Total Sugars
  0g
- Includes Added Sugars
  0g
  0%
- Protein
  15g
- Vitamin D
  0.1mcg
  0%
- Calcium
  60mg
  4%
- Iron
  0.2mg
  2%
- Potassium
  130mg
  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, Sodium Bisulfite, Sodium Citrate, Sodium Bicarbonate, Vitamin C.
Allergens and safety warnings
Contains: SHRIMP.

Safe Handling: Keep frozen. Do not refreeze. If thawed, store in the refrigerator and eat 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.
Refrigerated Thaw: (preferred method): 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. 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.