1. Seafood
  2. Shrimp
  3. Stuffed Shrimp
Stuffed Shrimp, , large
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Stuffed Shrimp

$49.99 - $102.00
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Product Details

Premium whole shrimp stuffed with a zesty blend of seafood, garlic and Worcestershire sauce are an exquisite entrée ready in minutes.
  • Individually frozen so you can serve as many or as few as you like
  • Simply bake or broil
  • Ready in just 20 minutes
  • 1.05 ounces each. 5-6 per serving


Please allow an additional 4 - 6 days for delivery.
Additional Information
Cooking Instructions

Shipped frozen in a reusable insulated cooler containing dry ice.

Ratings & Reviews

Stuffed Shrimp is rated 4.0 out of 5 by 84.
Rated 1 out of 5 by from Received Bad By the time we rec'd it...it was bad. It was delivered after the garbage was picked up so it had to sit in the garbage can for a week. Never Again!!
Date published: 2019-12-26
Rated 1 out of 5 by from Oily Shrimp we're very small and swimming in oil, seems like everything I got is very oily, not worth the price
Date published: 2018-11-23
Rated 5 out of 5 by from Stuffed shrimp I ordered this product on 10/25/18 and got it on 10/27/18 I followed the cooking instructions and they can out very well. Great taste wanted more (16 pieces).
Date published: 2018-10-31
Rated 5 out of 5 by from A great find Oh my stars, what can I say!! This stuffed shrimp is awesome!! I love it and will definitely order again and again.
Date published: 2018-08-01
Rated 5 out of 5 by from SO GOOD!!! So glad I ordered these. We have a Traeger grill and after the steaks were done and resting put the shrimp on and OMG SOOOOO Good. They are actually in a butter sauce which makes them so tender and delicious. Will definitely order again.
Date published: 2018-07-17
Rated 5 out of 5 by from Delicious Item! Ordered several times, very tasty item!
Date published: 2018-04-10
Rated 5 out of 5 by from Tasty treats!!! These stuffed shrimp are amazingly good!So flavorful!
Date published: 2017-12-13
Rated 5 out of 5 by from Love these I make them as appetizers or a side dish with dinner.
Date published: 2017-04-27
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