Freeze Dried Uncooked Peeled Shrimp

This Freeze Dried Shrimp is current production and not over-runs. They were manufactured by a large military defense contractor. They are amazing: tender, juicy, with a crunchy pop, and as fresh as the day they were flash frozen and freeze dried!

All cans were sealed in an oxygen/moisture free environment. Each can weighs about 8 oz (90-100 shrimp per can)

Flash Facts:

• #10 Size Cans (aka Gallon Can)
• 90-100 Shrimp per can
• First-Run Quality
• 30 year shelf life
• No Refrigeration Required
• June 2026 Production

Preparation: To prepare the shrimp, just soak it in lukewarm water for 6 hours and cook. Although great with only a 6 hours soak, some pieces may need a little more time to rehydrate completely. We recommend rehydrating shrimp until they look like store-bought pieces. This shrimp is perfect for boiling, grilling, sautéing, or frying. They also can be cooked in ceviche, cocktail, stews, seafood soups, stir fry, sandwiches, sauté pan, cooked in the oven, skewered, grilled, or even broiled. It is completely up to you how you want to prepare them - the possibilities are endless. Once rehydrated, they look just like shrimp you would get at your grocer's deli. You can expect 30 years shelf life as long as the shrimp is sealed in the can - and probably as many as 40 since there is no water or oxygen in the can to spoil them!!! 

Once opened they will last:

• up to 1 year in a Zip Lock bag with refrigeration once opened but not re-hydrated
• up to 60 days in a zip lock bag without refrigeration once opened, but not re-hydrated
• up to 5 days in the fridge once they are re-hydrated.

These are perfect for storing and using for many years! You can have great tasting food in seconds with no mess and no waste - and it doesn't matter if the power goes out!! You can open just one can at a time and in 6 hours cook one or as many of these as you want however you would cook any other fresh seafood!!! Perfect for camping, boating, traveling, or at the cabin.

Remember, consuming raw or undercooked seafood may increase your risk of foodborne illness.