Frozen Shrimp
Frozen shrimp are seafood protein commodities that may be raw, partially or fully cooked, peeled or unpeeled, and are traded in frozen form for human consumption.
Prices, specifications and international trade for frozen shrimp under HS 030617.
Frozen Shrimp Price
Published reference · Jul 1, 2026
Frozen shrimp is quoted in USD/t at ECU. Historical customs values may differ from the headline reference.
Explore frozen shrimp pricesFrozen Shrimp Exports and Imports
Ecuador led reported frozen shrimp exports in 2025, at $8.2B.
Compare frozen shrimp exporting countriesFrozen Shrimp Specifications and Quality
Frozen shrimp grading factors include Size, Blackspot, and Soft flesh.
Grading Factors
Quality assessment for frozen shrimp considers Size, Blackspot, and Soft flesh.
- Size
Shell width or count per unit weight, used to classify shrimp for market specifications.
- Blackspot
Presence of melanosis (black spots) on the shell, which reduces visual quality.
- Soft flesh
Texture softness caused by bacterial infection, indicating unsuitability for further processing.
- Viscera content
Amount of head, leg or gut material; excess indicates lower grade product.
- Temperature abuse
Signs of temperature abuse or decomposition that affect safety and shelf life.
Typical Specification Ranges
Frozen shrimp specifications record water consumption in processing. These are typical ranges, not guarantees for an individual lot.
| Water consumption in processing | 17–84 L water per kg raw shrimp |
|---|
Common Defects
Recorded defects for frozen shrimp include Melanosis (blackspot), Soft flesh, and Excessive viscera.
- Melanosis (blackspot)
Enzymatic darkening of the shell that can occur during storage or processing.
- Soft flesh
Loss of firmness due to bacterial infection, making shrimp unsuitable for coating or cooking.
- Excessive viscera
High proportion of head, leg or gut material remaining after peeling.
- Temperature abuse
Growth of pathogenic bacteria when shrimp are held above recommended chilled temperatures.
Certifications
Certifications documented for frozen shrimp include Organic certification. Their applicability depends on the individual product and shipment.
- Organic certification
Verifies that farmed shrimp meet organic production standards.
Frozen Shrimp Facts and HS Code
Frozen shrimp belongs to seafood within protein and dairy. Its customs classification covers HS 030617.
Frozen Shrimp HS Code
| Also known as | Wild shrimp |
|---|---|
| Product type | Raw |
| Form | Frozen |
| Position in the chain | Primary |
| Category | Seafood — Protein and dairy |
| HS codes | 030617 |
| Quoted in | USD/t |
| Reference location | ECU |
Production & Handling
Processing steps for frozen shrimp include Reception of raw shrimp, Frozen storage, Controlled thawing (if required).
Production and Storage
| Perishability | High |
|---|---|
| Temperature regime | Frozen |
| Production methods | Farmed, Wild capture |
| Processing steps |
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Uses & Risks
Frozen shrimp uses, related products and documented risks.
Frozen Shrimp Questions
- What is the typical water consumption for processing frozen shrimp?
- Processing frozen shrimp can require between 17 and 84 L of water per kilogram of raw shrimp, depending on the country and whether peeling is performed.
- What quality defects should I look for when buying frozen shrimp?
- Key defects include melanosis (black spots), soft flesh caused by bacterial infection, excessive viscera remaining after peeling, and any signs of temperature abuse such as off‑odors.
- What are the main processing steps for frozen shrimp?
- The typical flow includes receiving raw shrimp, frozen storage, controlled thawing if needed, peeling and deveining, washing, optional coating and pre‑frying, packaging, final freezing, and refrigerated transport.