Large Shrimp, 21-25, Tail-On, Peeled and Deveined (2 lbs)


  • Farm Raised
  • Low Fat
  • Low Calorie
  • BAP Certified
  • Versatile seafood choice
  • Easy to prepare, cooks in minutes
  • Mild, sweet flavor
  • Popular seafood choice

In stock

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Large Shrimp, 21-25, Tail-On, Peeled and Deveined (2 pounds)

Shrimp is a popular seafood that is enjoyed by people all over the world. Large shrimp refers to a size classification of shrimp where there are between 21 to 25 shrimp per pound. These large shrimp are considered large and are commonly used for a variety of recipes that call for shrimp, such as pasta dishes, stir-fries, or seafood boils.

Tail-on means that the shrimp has its tail intact, while peeled and deveined means that the shell and the digestive tract have been removed. This makes the shrimp easier to eat and saves time during the preparation process.

Shrimp is a popular seafood that is low in fat, high in protein, and a good source of omega-3 fatty acids, vitamin B12, and minerals such as selenium and zinc. When purchasing shrimp, it is important to look for shrimp that are fresh and have a firm texture, with no discoloration or off-odors. Additionally, sustainably sourced shrimp is becoming more widely available and is a better choice for the environment.

One of the main advantages of farming shrimp is that it allows for a more controlled and sustainable source of seafood. By controlling the conditions in which the shrimp are raised, farmers can ensure that the shrimp are not exposed to harmful pollutants or overfished from wild populations. Additionally, farmed shrimp can be raised in areas where wild shrimp populations may be scarce or inaccessible, providing a more consistent source of seafood.

DID YOU KNOW? Our BOS’N Brand is one of the oldest Seafood Brands in the United States. For more than 50 years, our customers have trusted BOS’N to deliver premium, high quality seafood. BOS’N products range from traditional New England classics to contemporary favorites. BOS’N combines modern production techniques with rigorous New England standards for quality, freshness and taste.

*Click Here To Learn About Shrimp Sizing!


BAP stands for Best Aquaculture Practices, which is a certification program developed by the Global Aquaculture Alliance (GAA) to promote responsible and sustainable practices in the aquaculture industry. The BAP certification covers various aspects of aquaculture production, including environmental and social responsibility, animal welfare, food safety, and traceability.

In order to obtain BAP certification, aquaculture facilities must undergo a rigorous auditing process and meet specific standards and requirements. These standards cover areas such as water quality management, fish health management, feed and food safety, worker welfare, and environmental and social responsibility.

BAP certification is recognized by retailers, foodservice operators, and consumers as a mark of quality and sustainability in seafood products. By choosing seafood products that are BAP certified, consumers can be assured that the products have been produced in an environmentally and socially responsible manner, while also supporting the growth of sustainable aquaculture practices around the world.


There are many delicious recipes that feature large shrimp as a main ingredient. Here are a few ideas to get you started:

Large Shrimp Fried Rice


  • 1 lb. large shrimp, 21-25 count, tail-on, peeled and deveined
  • 3 cups cooked white rice, preferably day-old
  • 3 tablespoons vegetable oil, divided
  • 2 eggs, beaten
  • 1 cup frozen peas and carrots
  • 3 cloves garlic, minced
  • 1/2 onion, diced
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • Salt and pepper, to taste
  • 2 green onions, thinly sliced for garnish


  1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the beaten eggs and scramble until cooked through. Remove the eggs from the skillet and set aside.
  2. Add 1 tablespoon of vegetable oil to the skillet and sauté the large shrimp until pink and opaque. Remove the shrimp from the skillet and set aside.
  3. Add the remaining tablespoon of vegetable oil to the skillet and sauté the garlic and onion until softened and fragrant.
  4. Add the frozen peas and carrots to the skillet and stir-fry until tender.
  5. Add the cooked rice to the skillet and stir-fry until heated through and lightly toasted.
  6. Add the soy sauce, oyster sauce, and salt and pepper to taste. Stir to combine.
  7. Add the scrambled eggs and shrimp to the skillet and toss to combine with the fried rice.
  8. Serve hot, garnished with thinly sliced green onions.

Enjoy your Large Shrimp Fried Rice recipe!

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Additional information

Weight 2 lbs
Dimensions 14 × 6 × 4 in

Colossal (U-12), Extra Large (16/20), Large (21/25)

Wild or Farmed

Farm Raised

Raw, Cooked, or Smoked


Meal Prepped


Country of Origin


Cooking Instructions

Boiling: Fill a large pot with 3-4 quarts of water, add salt and bring to a rapid boil. Add shrimp and boil approximately 2-3 minutes, until meat turns opaque. Peel shrimp and enjoy. Grilling: Peel shrimp, baste with olive oil and season to taste. Grill shrimp for approximately 2-3 minutes per side, turning once.

Safe Handling Instructions

Preparation: Thaw under cold running water and allow to drain 2 to 3 minutes before cooking. Do not refreeze.
QUICK THAW: Remove shrimp from packaging and place in colander under running water for 5 minutes or until thawed. Drain.


Shrimp, Salt, Sodium Tripolyphosphate (to retain moisture). 
Allergens: Contains Shrimp

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