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|about 8 Shrimp servings per container|
|Serving Size: 4 oz Raw (113 g)|
|Amount Per Serving and/or % Daily Value*|
|Total Fat||1 g (1%)|
|Saturated Fat||0 g (2%)|
|Trans Fat||0 g|
|Cholesterol||105 mg (35%)|
|Sodium||510 mg (22%)|
|Total Carbohydrate||0 g (0%)|
|Dietary Fiber||0 g (0%)|
|Includes Added Sugars||0 g (0%)|
|Protein||18 g (36%)|
|Calcium||25 mg (0%)|
|Iron||1.1 mg (6%)|
|Potassium||156 mg (4%)|
|Vitamin D||0 mcg (0%)|
Peeled & Deveined No Chemicals or Antibiotics. About 36 per Bag. Farm-Raised. Tail Removed. Non EU Organic Agriculture. Sustainably Sourced from our Partner Fisheries: Our suppliers must meet our standards for responsible sourcing. We require them to adhere to best practices that reduce the negative impact on local wildlife and help prevent depletion of natural resources. Product of Vietnam EU Organic Certified Producer: Ca Mau Seafood Processing and Service Joint-Stock Corporation. Farm raised in Ca Mau, Vietnam.
Black Tiger Shrimp (Panaeus Monodon), Salt, Water (as protective ice glaze).
ALLERGENS: Contains Crustacean Shellfish (Shrimp). KEEP FROZEN UNTIL READY TO USE. DO NOT REFREEZE. Use thawed product within 24 hours. Use by date stamped on package.
HOW TO THAW: 1. Remove desired amount of shrimp from bag and place in colander. Set colander into large bowl; cover loosely and refrigerate 8-10 hours or until thawed. 2. Rinse and drain well. Cook immediately. To Quick Thaw: 1. Place desired amount of shrimp in a sealed bag. Place bag into a large bowl of cold water. Move bowl into sink and allow a small stream of cold running water to thaw shrimp 15-45 minutes or until completely thawed. Rinse and drain well. Do not refreeze. Cook immediately after thawing or refrigerate and use within 24 hours. HOW TO COOK: Cooking times may vary depending on your equipment. Do not cook from frozen. PAN SEARING: Pat thawed shrimp dry. Dust shrimp with flour; pat off excess. Heat 1 tablespoon oil in skillet on MEDIUM-HIGH, until oil faintly smokes; add shrimp in single layer. Turn over when they change color one-quarter way up from bottom, about 1 minute. 3. Reduce heat to MEDIUM and continue to cook until internal temperature reaches 130°F, about 2 minutes; check by inserting thermometer halfway into shrimp. Remove from heat and let rest at least 2 minutes. 4. Optional to finish to 120°F. Add 1 teaspoon butter to pan and swirl. Baste with spoon 2 minutes, until internal temperature reaches 130°F. Let rest at least 2 minutes. GRILLING: Preheat grill on MEDIUM. Thread 4 thawed shrimp on each skewer (if using bamboo skewers, soak 30 min in water before using to prevent burning), brush with olive oil, salt and pepper if desired. Clean and lightly oil grate. Place shrimp on lightly oiled grill grates. Cook 2-3 min per side until internal temperature reaches 130°F. Let rest 2 minutes before serving. BOILING: 1. Boil water in large saucepan on HIGH. Add desired amount of thawed shrimp and stir. 2. Cook shrimp until internal temperature reaches 130°F, about 2 minutes; test by inserting thermometer halfway into shrimp. Shrimp will turn pink and opaque. Carefully drain and let rest 2 min. Transfer shrimp to a bowl and refrigerate to cool.
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