Savage Meats
Shrimp Peeled/Deveined 31-40 - 2lbs
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The Cut
This is What is Supposed to Be
Two pounds of shrimp that's already cleaned and ready to cook. No shell wrestling, no vein removal - just premium shrimp ready for whatever you're making.
31-40 count means substantial shrimp that won't disappear on the grill or get lost in pasta. Perfect size for serious cooking without tedious prep work.
Why the tribe wants it:
- 2lbs of cleaned, ready-to-cook shrimp
- 31-40 count - substantial size that holds up to cooking
- No prep work required - straight from bag to pan
- Perfect for grilling, sautéing, or adding to dishes
- Premium seafood without the premium hassle
Cook Guide
How to Not Screw It Up
Thaw Fast and Right
Cold water in the sealed bag, 20–30 minutes. Or overnight in the fridge. Pat bone dry before it touches the pan.
High Heat, Neutral Oil
Cast iron or stainless. Avocado or grapeseed oil at smoke point. Never olive oil — it burns before you get a crust.
Season at the Last Second
Salt draws moisture out immediately. Season right as it hits the pan, not before.
Don't Move It
Fish sticks when it's not ready. Leave it alone. When it releases cleanly on its own, it's time to flip. Flip once. Only once.
Know When It's Done
Fish turns opaque and flakes. Shrimp turns pink and curls into a C-shape. An O-shape means you've gone too far.
Finish With Butter and Acid
Brown butter and a squeeze of fresh lemon right off the heat. That's the whole finishing move.
Internal Temp Guide
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