• Garlic Herb Butter Shrimp
  • Garlic Herb Butter Shrimp
  • Garlic Herb Butter Shrimp
  • Garlic Herb Butter Shrimp
  • Garlic Herb Butter Shrimp
  • Garlic Herb Butter Shrimp
  • Garlic Herb Butter - Prime Shrimp
  • Garlic Herb Butter - Prime Shrimp
  • Garlic Herb Butter - Prime Shrimp
  • Garlic Herb Butter Shrimp
  • Garlic Herb Butter Shrimp
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Garlic Herb Butter Shrimp

We achieve this classic flavor profile with real garlic, real herbs and REAL BUTTER. Premium, all-natural ingredients including parsley, basil, oregano and chive combine with the best tail-off shrimp to make our most versatile offering yet. Cooks perfectly from frozen, no need to thaw ahead of time.
Regular price $12.99 Sale price
Unit price per
8 oz of premium shrimp and 3 oz of gourmet compound butter. Enough for 2 full portions!
BAP certified farm-raised shrimp, product of Ecuador.
All-Natural and Kid-Friendly
Keto, Paleo, and Gluten-Free
Serving Suggestion

Finish with a squeeze of lemon and serve over pasta, rice or veggies. Serve scampi-style as a warm appetizer or atop a sizzling steak for instant “Surf ‘N Turf”

Ingredients

Ingredients: Shrimp, AA Butter (Pasteurized Cream, Salt), Garlic, Herbs (Parsley, Basil, Oregano, Chives), Onion Salt, Garlic Salt, Black Pepper, Salt, Sodium Citrate, Citric Acid.

CONTAINS: SHRIMP (CRUSTACEAN SHELLFISH), MILK

Stovetop Cook Method

Bring 2-3 qts of water to a boil over high heat.

Add sealed, frozen pouch and cook for 8 minutes, flipping 2-3 times throughout.

Remove from water and let rest 2 minutes. Handle carefully, it’s HOT!

Massage pouch to separate shrimp before serving.

Sous Vide Cook Method

Set water temperature to 175F. Cook frozen pouch for 10 minutes.

It's Ecuadorian

We source our Pacific White Shrimp from trusted farms across Ecuador, where sustainable aquaculture programs protect our oceans from being overfished and prevent anything weird from reaching your table. The result is delicious shrimp free from chemical abuse: no growth hormones, antibiotics or artificial plumping agents.

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