Shrimp Black tiger P&D 8/12 IQF ASIAN CHOICE 700g /1000g

SHRIMP 80% (Penaeus monodon), water, salt, acidity regulator: E330, E331, E332.

Crustaceans (shrimp Penaeus monodon), which may cause an allergic reaction in sensitive individuals.

• Energy: 241 kJ / 57 kcal

• Fats: 0.3 g

  • of which saturated fatty acids : 0.1 g

• Carbohydrates: 0 g

  • of which sugars : 0 g

• Protein: 13.5 g

• Salt: 1.8 g

Thaw shrimp in the refrigerator or under cold running water before cooking. After thawing, pat them dry gently with a paper towel.

Cook briefly – 2–4 minutes in a pan, grill, or boiling water is enough to get a pink color and a firmer texture.

Suitable for sautéing with garlic and oil, in wok dishes, soups, pasta or salads. Do not overcook to keep them juicy and tender.

For the best flavor, marinate shrimp briefly (10–20 minutes) in olive oil, garlic, and lemon juice or soy sauce.

When preparing, only cook them briefly – overcooked shrimp can become tough and lose their juiciness.

They go great with rice, noodles, vegetables or in spicy Asian dishes. They also taste great on the grill or as part of summer salads.