Whiteleg shrimp (Litopenaeus vannamei) is the world's most versatile shrimp species. When raised and handled properly, it offers subtle sweetness, a clean marine aroma and a firm yet tender bite that performs beautifully across cuisines.
Too often, these qualities are lost through soaking, additives or over-processing. Our approach is simple: let the shrimp speak for itself.
Shrimp are raised in carefully managed systems that prioritise animal welfare, water quality and biosecurity. Stocking densities are controlled, water parameters monitored continuously, and nutrition designed to support steady, healthy growth.
No antibiotics are used. Health is achieved through good husbandry rather than medication, protecting ecosystems and preserving the shrimp's natural flavour.
Eyestalk ablation is not practised, allowing shrimp to mature naturally and supporting long-term stock resilience.
From harvest onwards, time is treated as a critical ingredient.
Shrimp are harvested humanely, then processed, frozen and packed within 12 hours. This short window dramatically reduces oxidation and texture loss, preserving clean flavour and natural bite.
The result is shrimp that thaw cleanly, cook evenly and retain their structure on the plate.
The shrimp are non-soaked and single frozen (IQF) — once, and only once.
Many people associate shrimp with a gummy texture or excess moisture loss. Those traits are not natural; they are the result of treatment. Here, what you buy is what you cook — and what you taste is the shrimp itself.
Products are offered in clear counts and specifications.
Indonesia's warm waters and aquaculture heritage provide the foundation; disciplined farming and processing deliver reliability.
Get in touch to discuss specifications, volumes and partnership opportunities.