WR Frozen Shrimp Meat

Product Definition and Forms

WR (Whole Round) frozen shrimp refers to shrimp frozen in whole, unprocessed form-head and shell intact. It is the base specification from which further processed forms are derived: HLSO (headless shell-on), PD (peeled and deveined), and PTO (peeled tail-on). WR product is primarily traded for further processing or for markets where whole-shrimp presentation is required. The species is typically farmed Pacific white shrimp (Litopenaeus vannamei), valued for thin shells, high meat yield, and mild, sweet flavor.

Size Grading

Frozen shrimp is graded by count per pound (pcs/lb). Standard WR/HLSO grades include U/10, U/12, 13/15, 16/20, 21/25, 26/30, 31/40, 41/50, 51/60, 61/70, 71/90, 90/120, and 100/200. Lower count numbers indicate larger shrimp and command higher prices. For foodservice and industrial buyers, 21/25 and 26/30 are the most widely traded mid-range grades; 31/40 and 41/50 serve high-volume processing, including breaded shrimp and salad mixes. Buyers should specify count grade in the purchase order, as a single container typically covers one to three adjacent grades from the same production run.

Processing and Freezing

WR shrimp are available raw or cooked, and in IQF (individually quick frozen) or block frozen formats. IQF freezes each piece separately, producing a free-flowing product that can be portioned without thawing an entire block-preferred for portion control and further processing. A protective ice glaze is applied to limit dehydration and freezer burn during sea freight and long-term cold storage. Standard glaze levels run from 10% to 15% of gross weight, though buyers may specify 5%–20% depending on destination climate and transit time. Net weight after deglaze must be declared on the master carton.

Certification, Testing, and Quality Control

Export-grade WR shrimp are processed in facilities holding HACCP and BRC certifications as baseline requirements; ASC, BAP, IFS, HALAL, and EU/FDA approvals are commonly available depending on origin and factory. Quality control covers antibiotics (AHD, AOZ, SEM, AMOZ, CAP), sulphite content, moisture, and microbiological parameters including Salmonella, Listeria, Vibrio, and total plate count. Laboratory reports can be issued per lot upon request.

Packaging and Cold Chain

Standard export packing is 1 kg, 1.8 kg, 2 kg, or 5 kg per poly bag or block, with 10 bags or 6 blocks per master carton. Private-label and retail-ready formats are available for volume buyers. Product must be stored and transported at -18°C or colder throughout the cold chain; shipments move in reefer containers with continuous temperature monitoring. Recommended shelf life is 12–24 months from production under proper frozen storage.

Trade Terms and Documentation

Typical MOQ is 10 metric tonnes or one 20'/40' container, depending on supplier and origin. Trade terms include FOB, CFR, and CIF; payment is by T/T (commonly 30%–50% deposit, balance against shipping documents) or irrevocable L/C at sight. Lead time is approximately 20–30 days after deposit receipt or L/C confirmation. The relevant HS code for frozen whiteleg shrimp is 0306.17 (or 03061190 depending on national tariff schedule). Exporters should provide a Health Certificate, Certificate of Origin, packing list, commercial invoice, and bill of lading; destination-specific seafood import permits may also apply.

Nutritional and Culinary Profile

Frozen shrimp meat is high in protein and low in saturated fat, and supplies omega-3 fatty acids, selenium, vitamin B12, and phosphorus. The texture is firm and springy, with a clean sea taste. WR format is suitable for buyers who operate their own peeling lines or require whole-shrimp presentation; PD derivatives from the same raw material suit retail, foodservice, and ready-meal manufacturing.