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waterfront BISTRO Shrimp Cooked Peeled & Deveined Tail On Colossal 13-15 Count - 2 Lb
Per 3 oz: 100 calories; 0 g sat fat (0% DV); 240 mg sodium (10% DV); 0 g total sugars. 13-15 count per lb. Shrimp sizing chart relative waterfront Bistro shrimp sizes only, not actual size. Count per pound: under 15 colossal; 16-20 extra jumbo; 21-25 jumbo; 26-30 extra large; 31-40 large; 41-50 medium; 51-60 small; 61-70 extra small; 71+ salad style. Farm raised. 100% money back guaranteed. Quality & satisfaction. SmartLabel: Scan for more food information. Our Commitment to Sustainability: We are committed to providing premium, restaurant-quality seafood that is sourced in accordance with our Responsible Seafood Policy. Our carefully selected seafood is either certified or rated by leading third-party sources that share our standards for environmental and social responsibility, traceability, and food safety. Product of Vietnam.
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Calories | 100.0kcal | (-) | ||||
---|---|---|---|---|---|---|
Total Fat | 1.5g | 2% | ||||
Saturated Fat | 0.0g | 0% | ||||
Trans Fat | 0.0g | (-) | ||||
Cholesterol | 170.0mg | 57% | ||||
Sodium | 240.0mg | 10% | ||||
Potassium | 220.0mg | 6% | ||||
Total Carbohydrate | 0.0g | 0% | ||||
Dietary Fiber | 0.0g | 0% | ||||
Total Sugars | 0.0g | (-) | ||||
Added Sugars | 0.0g | 0% | ||||
Protein | 21.0g | (-) | ||||
Calcium | 60.0mg | 6% | ||||
Iron | 2.0mg | 10% |
Contains: crustacean shellfish (shrimp).
Thawing Instructions: Thaw bag overnight in the refrigerator, or remove shrimp from bag and thaw in a colander or strainer under cold running water for about 3 minutes. Use immediately. Do not refreeze. Preparation Instructions: Shrimp is fully cooked. Additional cooking not required. Shrimp may be reheated to desired temperature before consumption. For best results, consume within 24 hours if stored under refrigeration. Perishable. Keep frozen.
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Allergen Notice: Products in our stores may contain, or may have been exposed to, one or more of the following allergens: peanuts, tree nuts, sesame, milk, eggs, wheat, soy, fish and crustacean shellfish.