Gorton's® Garlic Butter Shrimp Scampi Perspective: front
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Gorton's® Garlic Butter Shrimp Scampi

4.2(5)View All Reviews
10.5 ozUPC: 0004440013900
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Product Information

  • Starting with Quality Matters All chefs understand that a great seafood dish starts with the best fish and the best ingredients. At Gorton's® we only start with high quality, responsibly sourced seafood, then we prepare it with simple ingredients that please the palate. We are proud to be leading the industry in providing high quality seafood—while turning heads with our simply prepared culinary creations.

  • Gluten Free
    Coming Soon: FoodHealth Score - a simple nutrition rating to help you eat healthier.
    Nutrition Facts
    2.5 Servings Per Container
    Serving size1 container
    Amount per serving
    Calories130
    % Daily value*
    Total Fat7g9%
    Saturated Fat1g5%
    Trans Fat0g0%
    Polyunsaturated Fat0.5g0%
    Monounsaturated Fat5g0%
    Cholesterol65mg22%
    Sodium660mg29%
    Total Carbohydrate7g3%
    Dietary Fiber1g4%
    Sugar2g0%
    Added Sugar1g2%
    Protein10g15%
    Calcium50mg4%
    Iron1.6mg8%
    Potassium100mg2%
    Vitamin D0mcg0%
    *The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

    Unspecified

    Ingredients
    Shrimp, Sauce. Shrimp: Shrimp, Water, Salt, Sodium Di-, Tri, and Polyphosphate (to Retain Moisture), Sodium Bisulfite (Preservative), Sauce: Water, Sunflower Oil, Buttermilk, Maltodextrin, Gelatin, Modified Food Starch (Corn, Potato, Tapioca), Salt, Garlic Powder, Sugar, Natural Flavor, Whey, Cream Powder, Spices, Enzyme Modified Butter (Cream, Flavor), Onion Powder, Sunflower Lecithin, Xanthan Gum, Dehydrated Red and Green Bell Pepper, Citric Acid, Romano Cheese (Milk, Cheese Culture, Salt, Enzymes), Vinegar, Parsley, Colored with Paprika and Turmeric Extracts.

    Allergen Info
    Contains Milk and its derivates.

    Disclaimer
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  • Reviews

    Average Customer Rating
    4.2
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