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|about 8 servings per container|
|Serving Size: 4 oz (about 7 shrimp) (113 g)|
|Amount Per Serving and/or % Daily Value*|
|Total Fat||0 g (0%)|
|Saturated Fat||0 g (0%)|
|Trans Fat||0 g|
|Cholesterol||175 mg (58%)|
|Sodium||170 mg (7%)|
|Total Carbohydrate||1 g (0%)|
|Dietary Fiber||0 g (0%)|
|Includes Added Sugars||0 g (0%)|
|Protein||17 g (34%)|
|Calcium||35 mg (2%)|
|Iron||0 mg (0%)|
|Potassium||59 mg (2%)|
|Vitamin D||0 mcg (0%)|
Peeled, Deveined & Tail Removed. Wild Caught USA; No chemicals ever for great shrimp taste and texture. About 56 shrimp per bag. No chemicals ever for great shrimp taste and texture. Our Food You Feel Good About yellow banner is your shortcut to great-tasting products with no artificial colors, flavors, or preservatives. Country of Origin USA.
Shrimp (Penaeus Setiferus, Penaeus Duorarum or Penaeus Aztecus). Wild Caught.
ALLERGENS: Contains Crustacean Shellfish (Shrimp).
Keep Frozen. Cook & Serve. 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. Rinse and drain well. To Quick Thaw: 1. Remove desired amount of shrimp from bag and place in colander. Set colander into large bowl filled with cold water and place into sink. 2. Allow a small stream of cold running water to thaw shrimp for 10-15 min. Drain well. Do not refreeze. How to Cook: Cooking times may vary depending on your equipment. Pan Searing: 1. Pat thawed shrimp dry. Dust with flour; pat off excess. 2. 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 cooking 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. Season to taste. Boiling: 1. Bring water to a boil in large saucepan on high. Add desired amount of thawed shrimp and stir. 2. Cook shrimp until 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 bowl and refrigerate to cool.
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