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These are large white shrimp, sized 16 to 20 per pound, sold peeled and deveined in a 2 lb frozen bag. The prep work is already done, so they go from freezer to skillet, grill or cocktail glass with only a thaw. The size is the selling point: 16/20 shrimp hold up on skewers and in gumbo better than the small salad shrimp that dominate frozen aisles, and peeled shrimp save the cleaning step that shell-on bags require. The trade-off is that peeled shrimp lose the shell's protection, so they dry out faster if overcooked and cost more per pound than shell-on.
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These are frozen, peeled and deveined white shrimp in a 16/20 count, which means about 16 to 20 shrimp per pound. The shrimp are large and come in a 2 lb package. They are a product of Ecuador.
The shrimp are already peeled and deveined, so you only need to thaw what you plan to use. They can be grilled, cooked in a skillet or served chilled with cocktail sauce. Suggested uses include shrimp cocktail, skewers, garlic butter shrimp, pasta and Alfredo, shrimp and grits, stir-fries, seafood boils, gumbo and frying.
