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Vannamei

Double Crunch Shrimp

Double-crunch shrimp is a texture-led differentiator — a thicker, louder crumb that reads 'premium crunch' on pack. We develop it to your crumb and grade.

Tell us about your market and product requirements.

Product overview

Tail-off shrimp in a two-layer breadcrumb for maximum crunch. Appetiser or main; oven, air fryer or deep fry. Retail box, positioned as an extra-crunch line.

Applications

  • Retail frozen
  • Foodservice
  • Party & sharing

Product information

Reference data for the displayed configuration. Confirm the final specification for your market before launch.

Quick specificationsFormat, count, coating and preparation
Species
Vannamei
Cut
Tail-off shrimp
Coating
Double breadcrumb (base + coarse outer crumb)
Ingredients & allergensFormulation and destination-market declarations
Ingredients
Shrimp, Wheat flour, Water, Breadcrumb coating, Vegetable oil, Modified corn starch, Salt, Sugar, Leavening, Spices. See pack for the full list.
Allergens
Shrimp (crustacean), wheat
Nutrition informationPer agreed recipe and serving size
Basis
per 100 g / per serving (85 g)
Energy
224 kcal / 190 kcal
Fat
8.2 g / 7 g
of which saturates
1.2 g / 1 g
of which trans
0 g / 0 g
Cholesterol
52.9 mg / 45 mg
Sodium
529.4 mg / 450 mg (20% DV per serving)
Carbohydrate
29.4 g / 25 g
of which fibre
2.4 g / 2 g
of which sugars
1.2 g / 1 g
Protein
7.1 g / 6 g
Vitamin D
0 mcg / 0 mcg
Calcium
23.5 mg / 20 mg
Iron
0 mg / 0 mg
Potassium
0 mg / 0 mg
Sodium · market requirement
Final sodium target is set per destination market. For Canada and the US, the formulation is reviewed against the applicable front-of-pack and sodium-claim thresholds before launch.
Cooking instructionsFrom frozen, for the displayed configuration
Internal temperature
145°F (63°C) — follow the pack
Cooking
425°F, 20–22 min, flip after 12 · 400°F, 13–15 min · 350°F, 3–4 min
Packaging & storagePack format, storage temperature and shelf life

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
  • Retail box / bag (per pack)Standard
  • Family / value pack (500 g)
  • Foodservice bag (1 kg)
  • Bulk carton (10 kg)
Shrimp count (per lb)
  • 26/30Standard
  • 31/35
  • 36/40
Coating / batter
  • Classic breadcrumbStandard
  • Custom coating on request
Treatment
  • Raw IQFStandard
  • Glazed (10%)
  • Glazed (20%)
  • Blanched
Sauce / seasoning
  • Seasoning baked into the coatingStandard
  • Separate toss-in sauce on request
Preparation
  • Air fryStandard
  • Oven bake
  • Deep fry
  • Pan cook

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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?

Shrimp is already a familiar, frequently eaten seafood, so a breaded shrimp offer does not need to create demand from scratch. The double-crunch format gives a clear sensory upgrade: tail-off shrimp in a two-texture breadcrumb coating, sold frozen and pre-breaded for oven or air-fryer cooking. That combination supports meal, snack and appetizer occasions and a premium crunch cue without requiring a new cooking skill. It lets the product compete on eating experience rather than on commodity shrimp price.

Where it playsChannel and occasion

Core: US frozen retail grocery, in the appetizer/snack and family-meal freezer sets, using a 9 oz (255 g) box with three 3 oz servings. Adjacent: club or mass multipacks; foodservice and pub/bar appetizer menus where consistent, pop-in crunchy shrimp can be baked or fried; and UK/EU frozen retail and foodservice, where prawns and shrimp account for about 8% of out-of-home seafood servings, nearly half through quick-service restaurants.

Product propositionWhat to differentiate?

Crunch architecture: pair a coarse, visible crumb with a finer under-layer and a freezer-to-oven/air-fryer system that resists sogginess; validate crispness after both cooking methods and after 5-10 minutes holding. Coating adhesion and coverage: tune batter, starch and crumb size to reduce blow-off and bare patches, keep pickup and piece count consistent, and manage sodium and clean-label expectations. Format and range discipline: keep tail-off pieces sized for plate coverage and cost control, offer a resealable family pack plus a foodservice pack, and limit flavours to one or two sauce-adjacent variants.

References

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