SeaPak Popcorn Shrimp
4.33 (99)

Popcorn Shrimp

  • Nutrition Facts
  • Ingredients
  • Preparation Instructions
  • Excellent Source of Protein

Simple to cook. Sure to please. America's #1-selling Popcorn Shrimp is famous for a reason. With a crispy breading, these easy-to-bake shrimp are perfect for everything from parties to meal planning.

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Nutrition Facts

Popcorn Shrimp

Serving Size about 14 Shrimp (84g/3 oz)

Servings Per Container about 4

Amount per Serving

Calories 230

Calories from Fat 100

% Daily Value
Total Fat 11g 17%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 55mg 18%
Sodium 540mg 22%
Total Carbohydrate 22g 7%
Dietary Fiber 1g 3%
Sugars 1g
Protein 10g
Vitamin A 0% Vitamin C 0% Calcium 2% Iron 8%

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories 2,000 2,500
Total Fat Less than 65g 80g
Sat Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g
Calories per gram:

• Fat 9 • Carbohydrate 4 • Protein 4

*Please refer to the label on your SeaPak package for the most current nutrition, ingredient and allergen information.

Ingredients

Popcorn Shrimp

INGREDIENTS (18 OZ & 30 OZ SIZES): SHRIMP, BLEACHED WHEAT FLOUR, SOYBEAN OIL, ENRICHED BLEACHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, IRON AS FERROUS SULFATE, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, YELLOW CORN FLOUR, MODIFIED CORNSTARCH, CONTAINS 2% OR LESS OF EACH OF THE FOLLOWING: CITRIC ACID, DEXTROSE, DISODIUM INOSINATE AND DISODIUM GUANYLATE, ENRICHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), GARLIC POWDER, LEAVENING (SODIUM ACID PYROPHOSPHATE, BAKING SODA), METHYLCELLULOSE, PAPRIKA OLEORESIN, SALT, SODIUM ALGINATE, SODIUM BISULFITE (AS A PRESERVATIVE), SODIUM TRIPOLYPHOSPHATE (TO RETAIN MOISTURE), SUGAR, WHEY POWDER, YEAST

CONTAINS: SHRIMP, WHEAT, MILK
INGREDIENTS (12 OZ SIZE): SHRIMP, BLEACHED WHEAT FLOUR, SOYBEAN OIL, WATER, ENRICHED BLEACHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, IRON AS FERROUS SULFATE, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), YELLOW CORN FLOUR, CONTAINS 2% OR LESS OF EACH OF THE FOLLOWING: CITRIC ACID, DEXTROSE, DISODIUM INOSINATE AND DISODIUM GUANYLATE, DRIED WHEY, ENRICHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), GARLIC POWDER, LEAVENING (SODIUM ACID PYROPHOSPHATE, BAKING SODA), METHYLCELLULOSE, MODIFIED CORN STARCH, PAPRIKA OLEORESIN, SALT, SODIUM ALGINATE, SODIUM BISULFITE (AS A PRESERVATIVE), SODIUM TRIPOLYPHOSPHATE (TO RETAIN MOISTURE), SOY FLOUR, SPICE EXTRACTIVES, SUGAR, YEAST

CONTAINS: SHRIMP, WHEAT, SOY, MILK


*Please refer to the label on your SeaPak package for the most current nutrition, ingredient and allergen information.

Preparation Instructions

Popcorn Shrimp

PREPARATION: BAKE

Preheat oven to 450°F

Arrange frozen shrimp in single layer on baking sheet and place on middle rack of oven.

(12 oz package) For full package bake 10 to 11 minutes.

(18 oz and 30 oz packages) For half package bake 9-11 minutes.

For best results, turn shrimp over after 5 minutes.

FRY

Preheat oil to 350°F.

Place frozen shrimp in fryer basket.

(12 oz package) Fry full package for 2-3 minutes.

(18 oz and 30 oz packages) For 2 servings (30 pieces) fry 2 minutes and 30 seconds to 3 minutes.

Drain on absorbent paper before serving.

AIR FRYER

Preheat airfryer to 390°F

Arrange frozen shrimp in a single layer in basket

For 1 serving (15 pieces), cook 7 minutes

ADDITIONAL INSTRUCTIONS

Keep frozen until ready to prepare.

 

Due to differences in appliances, cooking times may vary and require adjustment.

 

Microwaving not recommended.

 

For food safety this product must be cooked to an internal temperature of 165°F.

 

Caution – Product will be hot!

*Please refer to the label on your SeaPak package for the most current nutrition, ingredient and allergen information.

Popcorn Shrimp Reviews

4.33 (99 total)
5.0
73
4.0
10
3.0
3
2.0
2
1.0
11
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