Shrimp Katsu (Ebi Katsu)
Shrimp katsu (ebi katsu) is the panko prawn cutlet behind katsu dishes and prawn burgers. We produce it in stick, patty and cutlet shapes for foodservice and retail.
Tell us about your market and product requirements.
Product overview
Panko-coated prawn cutlet — katsu style. Katsu dishes, prawn burgers, bento. Sticks, patties and cutlets in bulk (800 g–1 kg).
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
- Style
- Japanese breaded prawn cutlet (panko)
- Shapes
- Sticks, burger patties, cutlets
- Seafood content
- Vannamei shrimp; some lines use shrimp + fish paste + squid
- Ingredients
- Shrimp, Wheat flour, Breadcrumbs (wheat flour, palm oil, sugar, salt, yeast), Batter (wheat flour, corn flour, salt, thickener, sugar), Water, Starch, Salt, Sugar, Leavening, White pepper.
- Allergens
- Shrimp (crustacean), wheat; may contain fish and squid
- Basis
- per 100 g / per serving (50 g)
- Energy
- 158 kcal / 79 kcal
- Fat
- 2.1 g / 1 g
- of which saturates
- 0 g / 0 g
- Carbohydrate
- 24.4 g / 12.2 g
- of which sugars
- 24.4 g / 12.2 g
- of which fibre
- 0 g / 0 g
- Protein
- 9.9 g / 5 g
- Sodium
- 486 mg / 243 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.
- Cooking
- 350°F, ~3 min from frozen · Per pack from frozen
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.
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| Shrimp count (per lb) |
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| Coating / batter |
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| Sauce / seasoning |
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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?
Shrimp Katsu turns shrimp - the highest-value seafood import into the U.S. market (26% of edible import value, NOAA 2023) - into a frozen, coated, ready-to-cook format rather than a raw commodity. Coated frozen seafood such as breaded, battered, cakes and fingers grew strongly even when overall seafood volumes were soft (Seafish 2024), and convenient, prepared, ready-to-eat seafood items performed well in 2023-2024 (FCC 2024). A panko-crumbed cutlet or stick cooks straight from frozen and lets a familiar Japanese restaurant flavour travel into the home freezer.
Where it playsChannel and occasion
Three demand pools: Asian and Japanese grocery retail and online specialty channels, where ebi katsu is established; foodservice and catering, where a consistent, cooked-from-frozen protein cuts kitchen labour for bento, set menus, rice bowls and platters; and mainstream frozen retail as a hand-held or meal-component play - katsu burgers, donburi and air-fryer snacks.
Product propositionWhat to differentiate?
Shrimp integrity is the first lever: lead with shrimp inclusion and whole-muscle perception (declared shrimp percentage, minimal filler), since buyers compare coated shrimp on visible meat. Second, coating and format engineering: panko grade, cutlet versus stick versus patty geometry, crisp retention after air-fry/oven/bake, and count/portion consistency. Third, convenience packaging: clear count-per-pack, portion sizing, and a pack-size ladder covering household through foodservice.
References
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Share your benchmark, launch window, target cost and intended channel to frame the next evaluation.
Related products
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