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Chicken of the Sea 16/20 Cooked Shrimp
Chicken of the Sea 16/20 Cooked Shrimp
32 oz
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About
Details
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.
Ingredients
Shrimp, Water, Sodium Tripolyphosphate (to Retain Moisture), Salt.
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.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 80
- Total Fat 0g0%
- Saturated Fat 0g0%
- Cholesterol 120mg40%
- Sodium 580mg25%
- Total Carbohydrate 0g0%
- Dietary Fiber 0g0%
- Sugars 0g
- Protein 14g
Details
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.
Ingredients
Shrimp, Water, Sodium Tripolyphosphate (to Retain Moisture), Salt.
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.
Common questions
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