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Shrimp Raw 31-40 Ct Peeled & Deveined Tail On - 2 Lb
Enjoy the convenience and quality of our Raw Shrimp, featuring 31 to 40 shrimp per pound, peeled, deveined, and tail-on for easy prep and elegant presentation. Perfect for quick weeknight meals or special occasions, these shrimp are previously frozen to preserve freshness and flavor.
| Nutrition Facts | ||
| ||
| Amount per serving Calories18 | ||
| % Daily Value*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. | ||
| Total Fat of 1 Grams daily value 0 percentincludes Saturated Fat of 0 Grams daily value0percent, includes Trans Fat of 0 Grams daily value0percent, includes Polyunsaturated Fat of 0 Grams daily value0percent, includes Monounsaturated Fat of 0 Grams daily value0percent, | ||
| Cholesterol 33 Milligrams daily value11percent, | ||
| Sodium 141 Milligrams daily value6percent, | ||
| Total Carbohydrate of 0 Grams daily value 0 percentincludes Dietary Fiber of 0 Grams daily value0percent, includes Total Sugars of 0 Grams daily value0percent, includes 0 Grams of Added Sugars and daily value of 0percent | ||
| Protein 3 Grams daily value0percent, | ||
| Calcium 14 Milligrams Daily Value 1% | ||
| Iron 0 Milligrams Daily Value 0% | ||
| Potassium 26 Milligrams Daily Value 1% | ||
| * 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. |
Shrimp, Water, Sodium Tripolyphosphate (to Retain Moisture), Salt.
Warning
Contains: shrimp.
Directions
Cooked Sizing Chart: Count Per Pound: U/10; Average Number of Shrimp Per 4oz Serving: About 3. Count Per Pound: U/15; Average Number of Shrimp Per 4oz Serving: About 4. Count Per Pound: 13/15; Average Number of Shrimp Per 4oz Serving: About 4. Count Per Pound: 16/20; Average Number of Shrimp Per 4oz Serving: About 5. Count Per Pound: 21/25; Average Number of Shrimp Per 4oz Serving: About 6. Count Per Pound: 26/30; Average Number of Shrimp Per 4oz Serving: About 7. Count Per Pound: 31/40; Average Number of Shrimp Per 4oz Serving: About 9. Count Per Pound: 36/40; Average Number of Shrimp Per 4oz Serving: About 10. Count Per Pound: 41/50; Average Number of Shrimp Per 4oz Serving: About 11. Count Per Pound: 51/60; Average Number of Shrimp Per 4oz Serving: About 14. Count Per Pound: 61/70; Average Number of Shrimp Per 4oz Serving: About 16. Count Per Pound: 71/90; Average Number of Shrimp Per 4oz Serving: About 20. Count Per Pound: 90/110; Average Number of Shrimp Per 4oz Serving: About 25. Count Per Pound: 100/150; Average Number of Shrimp Per 4oz Serving: About 31. Raw food safety and thawing instruction: For food safety and quality: Keep shrimp frozen until ready to use. Follow all recommended thawing instructions. Once thawed, shrimp should be kept refrigerated (40 degrees F or below) until ready to use and cooked within 3 days. Product requires cooking to an internal temperature of 145 degrees F prior consumption. Do not refreeze. Recommended thawing instructions: For best results, place desired amount of shrimp in a covered container. Place the container in the refrigerator (40 degrees F or below) for approximately 10 - 12 hours or overnight. Shrimp is ready to cook. For quick thawing: Place desired amount of shrimp in a strainer and rinse lightly under cold water for approximately 5 minutes. While rinsing, rotate shrimp to ensure even thawing. Drain excess water. Shrimp is ready to cook. Keep frozen.
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