Great Value Frozen Peeled Tail on Extra Large Shrimp, 12 oz Bag (26-30 Count per lb)
12 oz-
Available In Stock
$7.34
Size: 12 oz
-
125.0mg
Cholesterol -
600mg
Sodium -
2g
Total Carbohydrate
Amount per serving | |
Total Fat: | |
Saturated Fat: | 0g |
Trans Fat: | 0g |
Polyunsaturated Fat: | 0.0g |
Monounsaturated Fat: | 0.0g |
Cholesterol: | 125.0mg |
Sodium: | 600mg |
Total Carbohydrate: | 2g |
Dietary Fiber: | 0g |
Sugars: | 0g |
Includes Added Sugars: | 0g |
Calcium: | 10 |
Potassium: | 220mg |
Iron: | 0.5mg |
Vitamin D: | 0.0mcg |
Shrimp, water, salt, sodium tripolyphosphate (to retain moisture)
Product details
Our Extra Large Shrimp are raw, peeled, deveined, and tail on.They are a great low calorie, lean source of protein. This product is sustainably sourced and third-party certified as meeting the Best Aquaculture Practices standards for the entire production chain, making our shrimp a responsible seafood choice. Use them to make crispy breaded fried shrimp, a creamy shrimp scampi or a shrimp cocktail. Enjoying your favorite seafood is easy with our Raw Extra Large Shrimp. 15g of protein per 4 oz (112g/about 7 shrimp) serving.
Great Value Frozen Raw Extra-Large Shrimp, 12 oz
26-30 shrimp per pound
Peeled & Deveined, Tail On
Farm Raised
Extra Large Raw Shrimp
Thaw and fry, boil, bake, or grill
Great for Lent
Great for grilling and scampi
Specifications
Size Descriptor
Size
Count Per Pack
Flavor Notes
Texture
Nutrient Content Claims
Third Party Accreditation Symbol on Product Package Code
Food Form
Container Type
Indications
Skin Care Concern
Vegetarians-YES,Vegans-NO,Coeliacs-YES,
Directions
Instructions
Quick Thawing Instructions: Place frozen shrimp into a strainer and rinse with cold running water for approximately 5-7 minutes. While rinsing, lightly rotate the shrimp to ensure even thawing. Drain excess water and cook before serving.
Safe Handling Instructions
Keep frozen. Do not refreeze.
Ingredients
Shrimp, water, salt, sodium tripolyphosphate (to retain moisture)
Warnings
State Chemical Disclosure
None
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