Kung Pao Shrimp
Kung Pao shrimp brings a spicy-sweet Asian flavour to the frozen entrée aisle. We develop the sauce, heat and pack — as a sauce pack or a full sauté kit.
Tell us about your market and product requirements.
Product overview
Shrimp in a spicy-sweet Kung Pao sauce with garlic, scallions and Szechuan pepper. Entrée over rice; a sauté-for-two kit option. Retail sauce pack (10 oz) or sauté kit (1 lb).
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
- Shrimp
- Sauce-packed (not breaded)
- Sauce
- Kung Pao: garlic, scallions, sesame oil, Szechuan pepper, chili, soy
- Format
- Ready to cook from frozen (skillet/microwave)
- Ingredients
- Shrimp (shrimp, salt, sodium tripolyphosphate), Kung Pao sauce (soy sauce, garlic, scallions, sesame oil, Szechuan pepper, chilli, sugar, vinegar), Red bell peppers, Snow peas, Onion, Peanuts.
- Allergens
- Shrimp (crustacean), soy, wheat; peanuts on some lines
- Basis
- per 100 g / per serving (227 g)
- Energy
- 66 kcal / 150 kcal
- Fat
- 1.8 g / 4 g
- of which saturates
- 0.2 g / 0.5 g
- Carbohydrate
- 7 g / 16 g
- of which fibre
- 1.3 g / 3 g
- of which sugars
- 4 g / 9 g
- Protein
- 6.2 g / 14 g
- Sodium
- 383 mg / 870 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
- ~3 min shrimp + 5–6 min with sauce · ~3 + 2 + 1–1.5 min stages
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?
Frozen shrimp with a separate Kung Pao sauce and vegetables delivers a complete Asian-style main in roughly 10 minutes on the stovetop, with the shelf life and portion control frozen retail requires. It also sits in the dominant U.S. seafood format: fresh and frozen reached almost 80% of per-capita seafood consumption in 2021.
Where it playsChannel and occasion
U.S. and Canadian frozen seafood aisles and freezer-to-table meal solutions, including grocery retail, club and e-commerce. Position it as a quick dinner for two or an 'Asian night in' meal rather than a plain protein; 10 oz and 1 lb packs cover smaller and shared households.
Product propositionWhat to differentiate?
Sauce credibility: a distinct Kung Pao profile (chili, roasted peanut, Szechuan pepper) with a shorter, more transparent ingredient deck and optional peanut-free or heat-level variants. Complete-meal convenience: add a rice or grain pouch and microwave-steam packaging so it competes with takeout, not just frozen shrimp. Sourcing and vegetable quality: certified sustainable shrimp plus crisp, recognizable red pepper and snow peas to justify a premium over commodity breaded shrimp.
References
Have an annual development brief?
Share your benchmark, launch window, target cost and intended channel to frame the next evaluation.
Related products
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