Name: China WR Frozen Vannamei Meat Manufacturers, Suppliers and Factory - Changshion Foods
Brand: Changshion
SKU: 320645897

Description

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Product Parameters

product-1561-584

Product Details

WR Frozen Vannamei Meat

Our whole-round (WR) frozen Vannamei shrimp delivers the full shrimp experience - head on, shell intact, and processed within hours of harvest to preserve the natural briny sweetness and firm, snappy texture that premium shrimp is known for. Whether you're grilling whole shrimp over open flame, steaming with garlic and vermicelli, building a chilled shrimp cocktail platter, or preparing traditional stir-fried prawns, the intact shell and head lock in juiciness and deliver the authentic visual presentation your dishes deserve.

Each shrimp is individually quick frozen (IQF) or block-frozen according to your preference, with a light protective glaze to prevent freezer burn and preserve shell color. We offer the full spectrum of count sizes, from colossal 16/20 and 21/25 for premium restaurant presentation, to medium 41/50 and 51/60 for everyday foodservice, to economical 71/90 and 91/110 for processing and bulk cooking.

Sourced from certified Vannamei farms, processed under HACCP and BRC systems, and accompanied by full export documentation including health certificates and lab test reports. Whole-round shrimp is the preferred choice for chefs and retailers who demand both flavor and visual appeal.

Cooking Method

shrimp mear

shrimp meat

Our Advantages

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Certifications

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Our Company

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FAQ

01.What is the difference between whole round (WR) shrimp and peeled (PD) shrimp? When should I choose whole round?

A1:Whole round (WR) shrimp are sold head-on and fully shell-on, while peeled (PD) shrimp have had the head, shell, and intestinal vein removed. WR shrimp offer richer flavor because the shell and head protect the meat during cooking and release aromatic juices into the dish. They also present beautifully on the plate, making them ideal for grilling, steamed shellfish platters, shrimp cocktails, garlic butter shrimp, and traditional stir-fried or braised whole prawns. Choose peeled shrimp when convenience is the priority - no peeling, no deveining, ready to toss into pastas, salads, fillings, or processed products. Many chefs stock both: WR for premium, presentation-focused dishes, and PD for quick, everyday preparations.

02.What count sizes are available for whole round Vannamei shrimp, and which size should I choose for my dish?

A2:

We offer a full range of count sizes for WR Vannamei shrimp, measured in pieces per pound (pcs/lb). As a general guide:

16/20 and 21/25 (Colossal/Jumbo): Largest sizes, ideal for premium grilling, shrimp cocktail, and hero dishes where a large, impressive shrimp is the centerpiece.

31/40 and 41/50 (Large/Medium-Large): Versatile all-purpose sizes, perfect for stir-fries, garlic butter shrimp, skewers, and most restaurant-style whole-shrimp preparations.

51/60, 61/70 and 71/90 (Medium/Small): Economical choices for everyday cooking, stews, soups, fried rice, and buffet service where portion cost matters.

91/110 and above (Small): Best suited for processing, shrimp stock, and bulk cooked applications. Smaller count numbers mean larger individual shrimp. Custom sizing is available for volume orders.

03.How should I thaw and cook frozen whole round Vannamei shrimp?

A3: For best texture and flavor, thaw shrimp gradually in the refrigerator overnight (preferred method). If you need to speed up thawing, place the sealed bag in cold tap water for 30–60 minutes. Never thaw at room temperature or in hot water, as this makes the shrimp mushy and increases food safety risk. Once thawed, do not refreeze. Whole round shrimp is versatile: grill in-shell over medium-high heat for 2–3 minutes per side, steam with garlic and vermicelli for 4–5 minutes, pan-fry in butter and garlic until shells turn pink and crispy, or boil briefly for shrimp cocktail. The shell protects the meat from overcooking, but be careful not to overcook - shrimp is done when the flesh is opaque and firm with a slight curl. For easier peeling after cooking, you can make a shallow cut along the back to remove the vein before or after cooking.

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