Vannamei Shrimp

Processing Techniques

Shrimp are processed with their heads and shells intact. This is often preferred for markets where whole shrimp presentation is valued.

The shrimp's head is removed while leaving the shell intact. This is a common processing method for both retail and food service markets.

Shrimp are peeled to remove the shell and then deveined to remove the digestive tract. This process makes the shrimp ready to cook.

Shrimp are peeled and deveined with the tail left on. This processing method is popular for dishes where the tail is used for presentation.

Shrimp are cooked and then either left shell-on or peeled. Cooked shrimp are ready to eat or can be used in a variety of dishes.

Shrimp are split open from the back, and the shell is removed except for the tail. This technique is often used for breaded or stuffed shrimp.

Shrimp are processed with a cut along the back and the vein removed, making it easier to peel while still retaining the shell for flavor.

Shrimp are frozen individually, rather than in blocks, to preserve quality and allow for easy portioning.

A state-of-the-art brine freezer is an advanced freezing system used primarily in the food industry to rapidly freeze products such as seafood.

Shrimp are peeled to remove the shell and then deveined to remove the digestive tract. This process makes the shrimp ready to cook.