Workflow Map

The shrimp processing process involves several key stages to ensure product quality and food safety. Once harvested, shrimp are quickly transported to processing facilities where they are sorted by size and quality. They are then cleaned, deheaded (if necessary), peeled, and deveined based on the desired final product. Depending on the customer’s specifications, shrimp may be left whole, tail-on, or further processed into value-added formats. The processed shrimp are then weighed, packed, and frozen—usually using IQF (Individually Quick Frozen) or block freezing methods. Strict hygiene, temperature control, and quality assurance protocols are followed throughout to maintain freshness and meet international food safety standards.