Herb & Garlic Marinated Shrimp
Herb & garlic marinated shrimp is a flexible staple — raw, bake-in-tray or ready-to-serve. We produce all three, to your pack and price tier.
Tell us about your market and product requirements.
Product overview
Prawns in a herb & garlic oil marinade. Cold platters or quick pan-fried meals. Raw packs, bake-in-tray, and ready-to-serve tubs (up to 1 L).
Applications
- Retail frozen
- Ready to cook
- Foodservice
Product information
Reference data for the displayed configuration. Confirm the final specification for your market before launch.
- Species
- Vannamei
- Prawn share
- ~80–91% prawn on retail packs
- Marinade
- Herb & garlic oil: garlic, parsley/herbs, oil, lemon, salt
- Format
- Raw cook-from-frozen, bake-in-tray, or ready-to-serve
- Ingredients
- Prawns (Litopenaeus vannamei), Canola/soybean oil, Garlic, Parsley, Salt, Spices, Mineral salts (451/452), Corn starch, Black pepper, Natural butter flavour.
- Allergens
- Shrimp (crustacean)
- Basis
- per 100 g
- Energy
- 105 kcal
- Fat
- 5.5 g
- of which saturates
- 1 g
- Carbohydrate
- <1 g
- of which sugars
- <1 g
- Protein
- 13 g
- Sodium
- 609 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
- 6–8 min from frozen, turning · Bake in tray from frozen per the pack
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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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?
Marinated shrimp turns a commodity shellfish into a low-skill, high-perceived-value meal: the marinade does the seasoning and peeled/deveined packs remove cleaning work. All six local examples are sold peeled/deveined, four carry a ~20% marinade or a ready-to-serve dressing, and packs run 220 g to 1 kg / 1 L across chilled and frozen. The base is import-reliant (80% of US seafood intake is imported; shrimp/prawns are a top-5 UK import by volume at 103,240 t), so the value-added marinade step is where differentiation and margin are captured. Retail demand splits by format - chilled leads value (62%) while frozen still carries 36% of volume - so one marinade recipe can be merchandised twice: chilled for premium/convenience, frozen for value/backup.
Where it playsChannel and occasion
Weeknight dinner in AU and CA supermarket, discount and warehouse-club aisles, in two pack architectures: a chilled two-serving pack (220-280 g) for quick pan-fry or tray-bake for one-to-two people, and a larger frozen family/club pack (500 g-1 kg) for stocking. Secondary plays are a chilled ready-to-serve 1 L style for entertaining/deli and a frozen oven-ready tray for zero-mess baking. Use cases observed: pan-fry, oven tray bake, and topping for pizza/pasta/rice bowls.
Product propositionWhat to differentiate?
Clean-label herb/garlic intensity: sell visible herb/garlic particulate and an explicit garlic level (local references sit at 3%-5.6%) with no artificial colours, flavours or preservatives. Occasion-specific pack architecture: engineered chilled two-serve versus frozen family/club, plus ready-to-cook-from-frozen or oven-ready tray to beat thaw-and-prep friction. Formulation transparency: publish shrimp meat % (local range 80%-91%) and manage added water, salt (local sodium 568-670 mg/100 g) and phosphates, so a higher-shrimp, lower-sodium spec becomes the reason to trade up.
References
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Related products
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