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Cos 16 To 20 Raw Peeled & Deveined Tail On Shrimp - 2 Lb

Cos 16 To 20 Raw Peeled & Deveined Tail On Shrimp - 2 Lb

Shrimp, Premium, Uncooked, Peeled & Cleaned, Tail-On

Per 4 Oz Serving: 80 calories; 0 g sat fat (0% DV); 580 sodium (25% DV); 0 g sugars; 14 g protein (28% DV). Naturally low in fat. Uncooked P&D tail on 16/20 shrimp per lb. Chicken of the Sea brings you premium quality shrimp, quick frozen to ensure consistency and freshness. This shrimp has been produced in select, certified locations for color, texture and taste you can trust. Vibrant color: 3; Form texture 3.5; Succulent taste: 4. Best Aquaculture Practices. bapcertification.org. chickenofthesea.com. Visit chickenofthesea.com for delicious recipe ideas. Product of Vietnam.
Nutrition Facts

Serving Size: 4oz
Servings Per Container: 8
Calories Amount Per Serving
80
% Daily Value
Calories From Fat Amount Per serving 0
Total Fat Amount Per serving 0g 0%
Saturated Fat Amount Per serving 0g 0%
Trans Fat Amount Per serving 0g
Polyunsaturated Fat Amount Per serving (-)
Monounsaturated Fat Amount Per serving (-)
Cholesterol Amount Per serving 120mg 40%
Sodium Amount Per serving 580mg 25%
Potassium Amount Per serving 90mg 2%
Total Carbohydrate Amount Per serving 0g 0%
Dietary Fiber Amount Per serving 0g 0%
Sugars Amount Per serving (-)
Protein Amount Per serving 14g 28%
Vitamin A (-)
Vitamin C (-)
Calcium 4%
Iron 2%
Shrimp, Water, Sodium Tripolyphosphate (to Retain Moisture), Salt.
Product Attributes
Low Fat
Warning Contains: 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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