Cooked Shrimp
Cooked shrimp is a ready‑to‑eat seafood product that is typically headless, shell‑on and rapidly frozen after cooking for distribution in frozen form.
Prices, specifications and international trade for cooked shrimp under HS 030695.
Cooked Shrimp Price
Published reference · Jul 1, 2026
Cooked shrimp is quoted in USD/t at THA. Historical customs values may differ from the headline reference.
Explore cooked shrimp pricesCooked Shrimp Exports and Imports
Netherlands led reported cooked shrimp exports in 2025, at $50.2M.
Compare cooked shrimp exporting countriesCooked Shrimp Specifications and Quality
Cooked shrimp grading factors include Size width and Count per 100 g.
Grading Factors
Quality assessment for cooked shrimp considers Size width and Count per 100 g.
- Size width
Shrimps are graded by shell width to meet size categories required by EU marketing standards.
- Count per 100 g
Number of whole shrimp per 100 g of drained product defines size designation for canned or frozen shrimp.
Common Defects
Recorded defects for cooked shrimp include Pathogenic bacteria growth, Clostridium botulinum toxin formation, and Metal inclusion.
- Pathogenic bacteria growth
Thermal abuse during processing can allow growth of spoilage or pathogenic bacteria.
- Clostridium botulinum toxin formation
Anaerobic packaging of cooked shrimp can permit toxin formation if conditions allow.
- Metal inclusion
Metal fragments can be introduced during cutting or processing equipment wear.
- Sulphite intolerance
Use of sulphiting agents to prevent black‑spot melanosis may trigger intolerance reactions in sensitive consumers.
Cooked Shrimp Facts and HS Code
Cooked shrimp belongs to seafood within protein and dairy. Its customs classification covers HS 030695.
Cooked Shrimp HS Code
| Also known as | shrimp, prawns |
|---|---|
| Product type | Finished |
| Form | Frozen |
| Position in the chain | Processed |
| Category | Seafood — Protein and dairy |
| HS codes | 030695 |
| Quoted in | USD/t |
| Reference location | THA |
Production & Handling
Cooked shrimp storage guidance: Stored at -30 °C in sealed, moisture‑proof bags or film packs, protected against dehydration and oxidation.
Production and Storage
| Perishability | High |
|---|---|
| Temperature regime | Deep frozen |
| Storage conditions | Stored at -30 °C in sealed, moisture‑proof bags or film packs, protected against dehydration and oxidation. |
| Production methods | Wild capture |
| Processing steps |
|
Packaging
Typical cooked shrimp packaging includes Heat‑sealed plastic bags and Flexible film bags with outer cartons.
- Heat‑sealed plastic bags
Individual portions are packed in reduced‑oxygen heat‑sealed bags for frozen storage.
- Flexible film bags with outer cartons
Frozen shrimp are placed in high‑barrier polyethylene/polyester film bags, then boxed for transport.
Uses & Risks
Cooked shrimp is used in Ready‑to‑eat and Ingredient for prepared dishes.
End Uses
- Ready‑to‑eat
Consumed directly as a cooked seafood item or in salads.
- Ingredient for prepared dishes
Used in pastes, spreads, soups, bisques, sauces and other processed seafood products.
Uses and Related Commodities
| Downstream industries | Food service, Retail, Processed seafood manufacturers |
|---|
Sourcing risks
| Risk | Mitigation |
|---|---|
Clostridium botulinum toxin formation Food safetyHigh Anaerobic conditions in sealed packaging can enable toxin production if the product is not properly cooked. | Ensure full cooking to 74 °C internal temperature and verify sterility of sealed packages. |
Pathogenic bacteria growth Food safetyHigh Improper temperature control during cooking or cooling can allow bacterial proliferation. | Maintain strict time‑temperature controls and rapid cooling to below 4 °C. |
Metal inclusion Food safetyMedium Metal fragments may be introduced during mechanical cutting or processing. | Inspect cutting blades regularly and use metal detectors before packaging. |
Sulphite intolerance Food safetyLow Sulphiting agents used to prevent melanosis can cause reactions in sulphite‑sensitive consumers. | Control sulphite levels and label products accordingly. |