7-Eleven’s New Shark Week Donut Is Filled With A Bloody Surprise

I’m fittingly in nautically-inspired Portland, Maine. It’s rainy outside, me and the crew of the TV show we’re producing politicking over slots in our top 10 movie lists. Between bites of lobster, spitting french fry remnants and cursing various placements of Inception we see the glow of a 7-Eleven across the street we earmark for snacks later.

As later arrived, we busted through the doors in our damp clothes from the walk over and are immediately greeted by the chain’s celebratory display of the 50th Slurpee and Sharkweek celebrations. I could care less about the Slurpee, but my eyes are drawn to the donut case.

sharkweek-donuts-7eleven

We head outside to enjoy the donuts and snap a few pictures. Upon first bite, our show director Noah finds that the donut is filled with a bright red jelly. Available for a limited time at participating 7-Eleven stores…and it is infinitely better than the Blue Raspberry Slurpee donut in the same case. More on that at another time:

#foodbeastnews: we try the #7Eleven #SharkWeek donut, and squeeze out its bloody, jelly-filled guts

A video posted by foodbeast (@foodbeast) on

More content

Eating Out
Some of The World’s Most Sought After Whiskey Is At This Vegas Bar For A Limited Time
If you’ve gotten lucky in Vegas and want to celebrate with a pour or if you’re a whisky nerd with deep pockets, the ARIA’s Lobby…
,
Eating OutProducts
McDonald’s Debuts A Half-Gallon Jug Of McRib Sauce To Celebrate The Sandwich’s Return
McDonald’s is giving fans the ultimate McRib experience by bottling its legendary sauce—for the first time ever—in half-gallon jugs. Dubbed A Whole Lotta McRib Sauce,…
,
Eating Out
Pop Rocks And Caviar: Inside LA’s Best New Hand Roll Joint, Norikaya
Chef Akira Back is a former pro snowboarder turned Michelin-starred chef, known for fusing Japanese, Korean, and global flavors into bold, unforgettable dishes. With restaurants…
,
Burger
We Deliver!

Enter your email address below and we'll deliver our top stories straight to your inbox