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Festival Foods

Photo of Black Tiger Shrimp
Black Tiger Shrimp

If you've never tried raw shell deveined black tiger shrimp, get ready for a tasty treat! The texture is the biggest difference over precooked shrimp plus it's quick and easy to make and ohhh the flavor ... come try them - you'll never go back!

Nutritional Information

Cooking Instructions Print Version

For additional cooking instructions, please see the chef's tips and the USDA cooking recommendations

1. Oven

Bake or broil. Split them down the back and stuff them with garlic butter. Bake at 350°F for 8-12 minutes until they are pink and firm. Delicious!

Stuff them with crab salad then bake as noted above. Crab-stuffed shrimp - fantastic!

2. Grill

Put them on a skewer and grill with indirect heat for 5-10 minutes until they are pink and firm. They are great when enjoyed with a nice steak.

3. Stove Top

Boil for 4-5 minutes (thawed) until they turn a nice reddish pink. Also great grilled or wrapped in bacon. Sauté some with sliced fresh mushrooms, garlic, lemon juice and white wine for a scampi. Peel them and sauté with tomatoes and basil for a neat pasta dish.

USDA Cooking Recommendations

Safe cooking recommendations from the United States Department of Agriculture

Please note: Colors referenced below refer to pop-up timers. Pop-up timers are available at the service meat counter in the Meat Department or ask one of our meat and seafood experts.

Yellow to Medium Rare: 138°F - Beef only

Red to Medium: 144°F - Beef only

Green to Medium Well: 157°F - Pork and Beef

Blue to Well Done: 168°F - Pork, Beef, Poultry