Shrimp Black tiger P&D 13/15 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

Defrost: 1–2 hours at room temperature or place shrimp in cold running water for about 5 minutes.

Grilling: Brush the shrimp with oil or wrap in foil and grill on the grill for about 1–2 minutes on each side.

Frying: fry in a pan with hot oil and chopped garlic for about 1–2 minutes on each side.

Cooking: cook in boiling water with salt, finely chopped leek and pepper for about 2 minutes.

The shrimp are done when they turn red .

Ideally, defrost Black Tiger Shrimp Penaeus monodon slowly in the refrigerator or in cold water to maintain their texture and juiciness.

Always dry them before cooking so they brown nicely and don't absorb water in the pan or grill.

To enhance the flavor, marinate them in garlic, lime, herbs, or mild Asian sauces for at least 15–30 minutes.

When cooking and frying, do not overcook them – 1–2 minutes on each side is enough to keep them tender and juicy.