Why Thailand Remains the World's Top Frozen Shrimp Supplier
Thailand has been a global leader in frozen shrimp exports for over three decades. The country produces both Pacific white shrimp (Litopenaeus vannamei) and black tiger shrimp (Penaeus monodon) at scale, supported by modern processing infrastructure, BRC-certified facilities, and well-established cold chain logistics. For wholesale buyers sourcing shrimp for retail, food service, or further processing, Thailand offers a combination of consistent quality, competitive pricing, and reliable year-round supply.
This guide covers the practical details importers need: how shrimp grades work, which packaging formats to specify, what MOQs to expect, and how to request FOB pricing from Thai exporters like Hanuman Seafood.
Understanding Shrimp Size Grades
Frozen shrimp is sold by count per pound (the number of individual pieces per 454 g). A lower count number means a larger shrimp and commands a higher price per kilogram. The most common size grades from Thailand are:
- U/10 and U/12 — Jumbo shrimp. Less than 10 or 12 pieces per pound. Premium pricing; popular in white-tablecloth restaurants and specialty retail.
- 13/15 and 16/20 — Extra-large. Strong demand in US food service and premium supermarket chains.
- 21/25 and 26/30 — Large. The most popular grades globally; standard for hotel buffets, casual dining, and retail.
- 31/40 and 41/50 — Medium. High-volume food service and industrial users (breaded shrimp, salad mixes).
- 51/60, 61/70, 71/90 — Small. Used in stir-fries, fried rice, appetizers, and value-priced retail products.
When requesting a quote, always specify your required count grade. A single container load typically covers 1–3 adjacent grades from the same production run.
Product Forms and Specifications
Thai shrimp exporters offer multiple product forms depending on your end-use requirements:
HLSO — Headless Shell-On
The most widely traded form globally. The head is removed at the processing plant; the shell remains on the body. Suitable for retail cooking, grilling, and food service applications where customers shell the shrimp themselves.
HOSO — Head-On Shell-On
Whole shrimp with head and shell intact. Preferred in some Asian markets, particularly Japan, South Korea, and parts of the Middle East, where whole-shrimp presentation is valued.
PD — Peeled & Deveined
Shell and vein removed. Ready-to-cook convenience product for food service and retail. Available in EZ-peel (shell partially split and vein removed) or fully peeled formats.
PTO — Peeled, Tail-On
Tail fan retained for presentation. Common in shrimp cocktail, tempura, and breaded shrimp products.
Cooked Shrimp
Steam-cooked or boiled then frozen. Ready-to-eat product for deli counters, salad bars, and convenience retail. Available in PD or PTO forms.
IQF vs Block Frozen: Which to Specify?
The freezing method significantly affects how the product is used and priced:
IQF — Individually Quick Frozen
Each shrimp piece is frozen individually before packing. This produces a free-flowing product that can be portioned without thawing the entire block. IQF is preferred for retail packs, food service portion control, and end-users who need flexibility. Glazing (a thin protective ice coating) is applied to IQF shrimp; standard glaze is 10–15% of gross weight. Specify net weight after deglaze in your purchase order.
Block Frozen
Shrimp are packed in a rectangular mold with water added before freezing, forming a solid block. Block-frozen product is typically cheaper per kilogram and preferred for further processing (breading lines, batter coating, and reprocessing). Standard block sizes are 1 kg, 1.8 kg, and 2 kg in a 10 × 1 kg master carton format.
Packaging Formats for Export
Packaging choices affect shelf life, logistics cost, and retail presentation:
- Retail IQF pouches — 300 g to 1 kg zip-lock or heat-seal bags. Designed for consumer-facing packaging; private label printing available with a minimum print run.
- Food service bulk bags — 2 kg or 5 lb polybags inside a master carton. Standard for restaurants, hotels, and institutional kitchens.
- Industrial master carton — 10 kg or 20 lb gross. Used by processors who re-portion or bread the shrimp. Minimal labeling; cost-optimized format.
- Vacuum-packed retail — Higher-end retail presentation. Extended shelf life vs. non-vacuum IQF pouches. Higher per-unit cost.
For private label requirements, Hanuman Seafood offers custom packaging and label design services with standard lead times of 20–25 working days from artwork approval.
Minimum Order Quantities (MOQ) from Thai Shrimp Exporters
MOQ varies by product and format:
- Full container load (FCL) — 1 × 20ft reefer: 18–20 MT net. This is the standard MOQ for most Thai shrimp exporters. A 40ft reefer holds approximately 24–26 MT. FCL gives the lowest cost per kilogram.
- LCL (Less than container load): Available from 500 kg to 5 MT for premium species (black tiger, lobster). Higher per-kg rate due to consolidated shipping costs.
- Air freight: Available for urgent orders or premium small-volume buyers. Typically minimum 100 kg. Cost is 5–10× sea freight per kilogram.
For buyers placing their first order, Hanuman Seafood recommends starting with a mixed 20ft container across 2–3 species to test quality, logistics, and market reception before scaling to larger commitments.
2026 FOB Price Ranges for Frozen Shrimp from Thailand
Prices fluctuate with feed costs, weather, and global supply dynamics. As of Q2 2026, indicative FOB Laem Chabang pricing for vannamei shrimp (HLSO IQF, 10% glaze):
- U/10: USD 9.50–11.00/kg
- 16/20: USD 7.00–8.50/kg
- 21/25: USD 5.80–7.00/kg
- 26/30: USD 5.20–6.20/kg
- 31/40: USD 4.80–5.80/kg
- 41/50: USD 4.50–5.50/kg
- 61/70: USD 4.00–5.00/kg
Black tiger shrimp (HLSO HOSO IQF) commands a 40–70% premium over vannamei at equivalent sizes. Request a current price list from Hanuman Seafood's export team for firm pricing and lead times.
Key Documents Required for Shrimp Imports
Regardless of destination, the following documents are standard for a frozen shrimp shipment from Thailand:
- Commercial Invoice and Packing List
- Bill of Lading (Ocean B/L or Airway Bill)
- Health Certificate — issued by the Thai Department of Fisheries
- Certificate of Origin (Form D for ASEAN FTA, Form A for GSP markets)
- Halal Certificate (for Muslim-majority markets)
- Certificate of Analysis (CoA) — microbiological, heavy metals, antibiotic residue testing results
For US-bound shrimp, SIMP (Seafood Import Monitoring Program) documentation — including harvest event data — is required at the time of import entry.
How to Request a Quote from Hanuman Seafood
To receive a firm FOB quotation within 24 hours, contact our export team with the following information:
- Species (vannamei, black tiger, or both)
- Product form (HLSO, PD, PTO, cooked)
- Size grade(s) required
- Freezing method (IQF or block)
- Packaging format and net weight per unit
- Destination port and preferred Incoterms (FOB or CIF)
- Target delivery window and approximate monthly volume
Contact the Hanuman Seafood export team to request your 2026 price list and product specification sheets. BRC Grade A, HACCP, EU establishment, and Halal certified. MOQ: 1 × 20ft reefer. Ships to 40+ countries.
