Karaage Shrimp
Karaage (ebi karaage) is the Japanese-style fried shrimp for Asian menus and izakaya concepts. We produce it pre-fried and IQF for finish-from-frozen foodservice.
Tell us about your market and product requirements.
Product overview
Bite-size shrimp in a seasoned crisp coating, pre-fried and IQF. Izakaya-style snack, appetiser, bento component. Bulk foodservice/export packs (1 kg, 1 kg × 8).
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-style fried shrimp (karaage/ebi karaage)
- Cut
- Bite-size shrimp / baby shrimp
- Format
- Pre-fried, IQF, finish from frozen
- Ingredients
- Typical build (no supplier panel published): Shrimp, Wheat flour, Water, Starch (potato/corn), Vegetable oil, Seasoning (garlic, ginger, soy, pepper), Salt, Sugar, Leavening.
- Allergens
- Shrimp (crustacean), wheat
Nutrition information is available on request for the agreed recipe, serving size and destination market.
- Cooking
- 350°F (175°C), ~2–3 min from frozen · 400°F, 8–10 min
- Pack
- Bulk foodservice/export (1 kg, 1 kg × 8)
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?
Karaage shrimp pairs a familiar protein with a prepared, coated format built for freezer-to-fryer and air-fryer routines. US per-capita seafood consumption was 19.1 lb in 2023, with about 80% of supply imported, and UK coated-seafood value is nearly 50% higher than nine years ago. A karaage-style seasoning and a craggy, double-crunch coating can deliver a differentiated bite versus standard breaded shrimp, while the pre-fried, portioned format keeps preparation to a reheat step.
Where it playsChannel and occasion
US foodservice is the clearest fit: appetizer, pub/bar, Asian casual, sushi-adjacent and chain LTO menus, where small, shareable, high-crunch items work well. US retail and club stores can carry 1 kg frozen appetizer packs; UK/EU retail can place it in frozen coated seafood; Asian specialty retail in Singapore/SE Asia and export foodservice in Korea are adjacent channels. Occasions include starters, buffets, rice bowls, wraps, bento and late-night snacking.
Product propositionWhat to differentiate?
Coating and flavour system: karaage-style seasoning, batter adhesion and crunch retention through fry, air-fry and hot-hold, so it is not just a generic crumb. Shrimp specification: species, size/count per kg, tail-on/off, whole baby shrimp versus formed pieces, and visible shrimp identity, which drive price tier and menu positioning. Pack and operational fit: 1 kg retail versus 1 kg x 8 foodservice, pre-fried versus raw breaded, cook yield/time, HACCP/export certification, and sauce-pairing or air-fryer instructions that make the product easier to sell.
References
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Related products
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