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POUR 1/4 to 1/2 cup sauce on 1 pound peeled shrimp or fish. Best with peeled shrimp, salmon, cod, flounder, or tilapia. BAKE shrimp in preheated 425ºF oven 8 to 10 minutes or just until shrimp turn pink. Bake fish 10 to 15 minutes or until fish flakes easily with a fork. BROIL or GRILL shrimp 2 to 3 minutes per side. Cook fish 8 to 12 minutes per inch of thickness or until fish flakes easily with a fork.
SHAKE WELL. REFRIGERATE AFTER OPENING. USE WITHIN 3 MONTHS AFTER OPENING.
WATER, VINEGAR, DEMERARA (UNREFINED) SUGAR, CANOLA AND EXTRA VIRGIN OLIVE OILS, MALTODEXTRIN, TOMATO PASTE, SEA SALT, GARLIC, SPICES AND HERBS (INCLUDING CHILI PEPPER, CUMIN, OREGANO AND CILANTRO), DIJON MUSTARD (WATER, MUSTARD SEED, VINEGAR, SALT, WHITE WINE, AND SPICES), MODIFIED CORN STARCH, ONION, LIME JUICE CONCENTRATE, PAPRIKA, LACTIC ACID, POTASSIUM SORBATE AND SODIUM BENZOATE (PRESERVATIVES), XANTHAN AND METHYLCELLULOSE GUMS, EXTRACTIVES OF LIME, AND CALCIUM DISODIUM EDTA (FOR FRESHNESS).
2 tbsp. (32g)