Tail Off. Peeled & Needle Deveined. No Chemicals. Raised without Antibiotics*. Farm Raised. Responsibly Sourced from our Partner Fisheries. About 70 Shrimp per Bag. Our Food You Feel Good About yellow banner is your shortcut to great-tasting products with no artificial colors, flavors or preservatives. *FDA does not allow the use of antibiotics in shrimp.
Ingredients
Nutrition Information
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Instructions
Warning
Whiteleg Shrimp (Litopenaeus vannamei), Salt, Water (as protective ice glaze).
Keep Frozen. HOW TO THAW: Quick Thaw: 1. Remove desired amount of shrimp from bag; place in colander and set into large bowl. 2. Place bowl in sink; run a stream of cold water over shrimp 15-20 min or until thawed. 3. Drain thoroughly. Thaw: 1. Remove desired amount of shrimp from bag; place in colander and set into large bowl; cover. 2. Refrigerate 8-10 hours or until thawed. 3. Drain thoroughly. Do Not Refreeze. HOW TO COOK: Cooking times may vary depending on your equipment. Pan Sear: 1. Pat thawed shrimp dry. Heat 1 Tbsp oil in skillet on MED-HIGH about 1 min. 2. Add shrimp. Cook about 2 min; turn over. 3. Reduce to MED; cook about 2 min until internal temperature reaches 130 degrees F. Remove from heat; let rest 2 min. 4. Optional finish by cooking to 120 degrees F. Add 1 tsp butter to pan; swirl. Baste with spoon 2 min until internal temperature reaches 130 degrees F. Rest 2 min. Grill: 1. Preheat grill on MED 10 min. 2. Thread 4-6 thawed shrimp on skewer. Brush with oil, season (if using bamboo skewers, soak 30 min in water before using to prevent burning). 3. Cook 2-3 min per side until internal temperature reaches 130 degrees F. Rest 2 min. Boil: 1. Add thawed shrimp to boiling water, cook about 2 min until internal temperature reaches 130 degrees F. 2. Drain; rest 2 min. Transfer shrimp to rimmed sheet tray; refrigerate to cool. Use by date stamped on package. Keep frozen until ready to use. Use within 24 hours of thawing. Do not refreeze.
ALLERGENS: Contains Crustacean Shellfish (Shrimp). Caution: May contain shell fragments. Consumer Advisory: Consuming raw or undercooked seafood (internal temp less than 145 degrees F) may increase your risk of foodborne illness.
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