Panko Breaded Shrimp
Panko breading is the visual premium cue on a shelf. We develop panko shrimp on butterflied or stretched prawns for a bigger, more premium-looking piece.
Tell us about your market and product requirements.
Product overview
Shrimp in a light, flaky Japanese panko crumb. Premium appetiser or entrée; club and retail packs. Club-size (2.5 lb) to retail (180 g, 6 pack).
Applications
- Retail frozen
- Foodservice
- Party & sharing
Product information
Reference data for the displayed configuration. Confirm the final specification for your market before launch.
- Species
- Vannamei
- Coating
- Japanese panko crumb (light, flaky)
- Base
- Butterflied or stretched prawn, tail-on
- Seafood share
- High on stretched-prawn lines (some declare 60% prawn)
- Ingredients
- Shrimp, Wheat flour, Panko crumb (wheat flour), Vegetable oil, Water, Modified starch (tapioca, corn), Salt, Sugar, Yeast, Wheat gluten, Leavening, Thickeners (guar gum, xanthan gum).
- Allergens
- Shrimp (crustacean), wheat; soy and milk in some recipes
- Basis
- per 100 g
- Energy
- 237 kcal
- Fat
- 12.7 g
- of which saturates
- 5.5 g
- Carbohydrate
- 21 g
- of which sugars
- 1 g
- of which fibre
- 1.2 g
- Protein
- 9.1 g
- Sodium
- 481 mg
- Sodium targets
- Set per destination market. For sodium-sensitive markets such as Canada and the US, the formulation is reviewed against the applicable front-of-pack and sodium-claim thresholds before launch.
- Internal temperature
- 145–165°F (63–74°C) — follow the pack
- Cooking
- 425°F, 16–18 min, turn halfway · 350°F, ~2–3 min
Packaging, storage temperature and shelf life are confirmed per the agreed specification.
Options & variations
Indicative configurations for this product line. Pack format, shrimp count, coating, treatment and preparation can be specified to your brief — not every combination is standard, so confirm availability before the first sample.
| Pack format |
|
|---|---|
| Shrimp count (per lb) |
|
| Cut / shape |
|
| Coating / batter |
|
| Treatment |
|
| Sauce / seasoning |
|
| Preparation |
|
Start a sample brief
Share your benchmark, launch window, target cost and intended channel to frame the next evaluation.
Discuss your development brief ↗For product development teams
The development opportunity
An evidence-based view of why this format exists, where it sells, and what to develop. Product-line counts come from Ecosea's own market scan; market figures are from public sources, linked below.
Market rationaleWhy this format?
Panko gives shrimp a light, open, flaky crust instead of the fine, dense coating of a standard breadcrumb. That texture reads as premium on the plate while staying familiar enough for everyday appetizers, sides and snacks. It also suits frozen and refrigerated formats, so the same product concept can move between retail packs and foodservice cases.
Where it playsChannel and occasion
Three clear placements: US club/warehouse retail with large-count boxes; supermarket retail with small refrigerated multi-packs; and foodservice bulk packs for bar snacks, appetizers, rice-bowl toppings and sushi fillings, with cook-from-frozen handling. The format spans family, party and foodservice occasions with one core specification.
Product propositionWhat to differentiate?
Crumb architecture and adhesion come first: specify panko flake size and grade, batter pickup and adhesion through freeze-thaw, then validate crunch against a classic breadcrumb in bake, air-fry and fry trials. Second, shrimp spec and count: make tail-on stretched versus butterflied format, shrimp size and count per pack, and shrimp content explicit so buyers can compare cost per serving. Third, cooking-route performance: publish tested bake, air-fry and fry times and confirm crispness under holding.
References
Have an annual development brief?
Share your benchmark, launch window, target cost and intended channel to frame the next evaluation.
Related products
View all products ↗Bring this concept into your development pipeline.
Discuss formats, flavours and market requirements with our team.