Ready Cooked Peeled Shrimp Tails
Ready Cooked Peeled Shrimp Tails
Cooked and peeled shrimp with the tail fan left on — pink, opaque and curled into a firm C, which is how a properly cooked shrimp should sit. The meat is clean and evenly sized, with no dark vein left along the back.
Because the cooking is already done, they only need thawing. Pile them onto a platter with cocktail sauce, fold them through a cold noodle salad, or add them to a stir-fry or fried rice at the very last moment so they warm through without tightening. They are the shortcut for anything that wants shrimp without the shelling.
- Cooked and peeled, tail left on
- Firm curled texture, deveined
- Even sizing for consistent plating
- Thaw and serve cold, or add at the end of a stir-fry
Net weight 500g. Keep frozen at -18°C or below. Avoid repeated thawing. Cook thoroughly before eating.
At the counter
A piece from tonight’s counter, chosen for depth of flavour and a texture that holds up to heat. Or to no heat at all.
After the counter
Keep it cold until you are ready. Straight into the fridge on arrival, or the freezer if you are saving it for later.
