Certifications
Product Instructions
Cooking Instruction - Easy Thaw
THAW BAG IN REFRIGERATOR, OR REMOVE SHRIMP FROM BAG AND THAW IN COLANDER OR STRAINER UNDER COLD RUNNING WATER FOR ABOUT 3 MINUTES. USE IMMEDIATELY.
Preparation Instructions
DIRECTIONS THAW BEFORE COOKING. COOK THOROUGHLY TO AN INTERNAL TEMPERATURE OF 145 F AS MEASURED BY A FOOD THERMOMETER. COOKED SHRIMP SHOULD BE OPAQUE. COOKING TIME MAY VARY DEPENDING UPON THE SIZE OF SHRIMP AND COOKING METHOD. FOR BEST RESULTS, CONSUME WITHIN 24 HOURS WHILE STORED UNDER REFRIGERATION.
Recipe - Instant Pot Shrimp
1. PREPARE RICE NOODLES PER PACKAGE SET ASIDE. 2. IN A LARGE PAN, ADD BEATEN EGGS AND STIR UNTIL SCRAMBLED. ADD GARLIC AND THAWED SHRIMP AND COOK FOR 3-4 MINUTES ADD COOKED NOODLES, CARROTS AND JARRED PAD THAI SAUCE. STIR FRY 1 MINUTE. 3. REMOVE FROM HEAT. ADD BEAN SPROUTS, GREEN ONIONS, EGGS, AND PEANUTS.
Storage Instructions
DO NOT REFREEZE
KEEP FROZEN
PERISHABLE