Wulf's Shrimp Burgers

To pan fry, heat oil in a skillet and cook the thawed burger for approximately three minutes on each side. Shrimp burgers may be thawed in the refrigerator for several hours before cooking, or they can be cooked from frozen with just a few more minutes of cooking. Shrimp burgers are also great on the grill. 

SAFE HANDLING— Keep frozen until ready to use. Remove from packaging and defrost in the refrigerator 8-10 hours before use. Do not defrost at room temperature. Once defrosted, do not refreeze and use within 3 days. 

Shrimp are caught from small, mostly sail-powered boats rather than trawlers, lowering their carbon footprint. The nets used are highly selective, reducing the number of unintended species caught alongside the shrimp and making this one of the most sustainable wild fisheries in the world.

Shrimp, black pepper, garlic, olive oil

Wulf's Shrimp Burgers

Wulf’s shrimp burgers are made entirely from chopped wild Mexican blue shrimp — not ground shrimp or fillers — for a firm and juicy texture with a rich shellfish taste with notes of umami, salinity, and a subtle sweetness. 

The shrimp for these burgers are sustainably harvested from small sail-powered boats in Mexico using highly selective nets for one of the most sustainable fisheries in the industry. 

Native to the Pacific coast, Mexican blue shrimp are globally recognized for their outstanding flavor. 

Sold in packs of 4 patties, vacuum-packed and super-frozen 

ORIGIN: Mexico (wild) 

To pan fry, heat oil in a skillet and cook the thawed burger for approximately three minutes on each side. Shrimp burgers may be thawed in the refrigerator for several hours before cooking, or they can be cooked from frozen with just a few more minutes of cooking. Shrimp burgers are also great on the grill. 

SAFE HANDLING— Keep frozen until ready to use. Remove from packaging and defrost in the refrigerator 8-10 hours before use. Do not defrost at room temperature. Once defrosted, do not refreeze and use within 3 days. 

Shrimp are caught from small, mostly sail-powered boats rather than trawlers, lowering their carbon footprint. The nets used are highly selective, reducing the number of unintended species caught alongside the shrimp and making this one of the most sustainable wild fisheries in the world.

Shrimp, black pepper, garlic, olive oil

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