Vannamei shrimp are traded in a variety of product forms, each with specific industry terminology and specifications. Understanding these forms is crucial for buyers to get the right product for their needs. Here we outline common shrimp product forms, key specifications, and processing additives:
HOSO (Head-On, Shell-On)
Whole shrimp with head and shell intact. This is the most natural form – essentially the shrimp as harvested, just frozen. HOSO shrimp are not deveined (the intestinal tract is intact). HOSO is popular in markets that prepare shrimp whole (e.g. Chinese hotpot, Spanish tapas “gambas”). It is usually sold in larger sizes (since small shrimp with heads are less economical to pack). Key spec: HOSO shrimp are graded by count per kilogram (or per pound) including the head weight. For example, “30/40 HOSO” means 30 to 40 whole shrimp per kilo.
HLSO (Headless, Shell-On)
Shrimp with the head removed, but shell on the body. Typically the vein is removed in this form by cutting the shell along the back and extracting the digestive tract. This is often called “EZ-peel” if a slit is made but the shell left on, making it easy for the end-user to peel after cooking. HLSO is one of the most common raw formats in North America and Europe, combining convenience (no heads, cleaned vein) with the flavor of cooking in the shell. Specs: graded by count per pound or kilo headless. (E.g. 16/20 HLSO means 16 to 20 headless shell-on shrimp per pound, which roughly corresponds to 31/40 HOSO size). Quality points include intact shells, minimal broken pieces, and no black spots (or very slight, as allowed by grade).
PUD (Peeled, Undeveined)
Shrimp meat with shell completely removed, vein not removed. Also called PD (peeled, undeveined). This form is common for small shrimp which are tedious to devein, or when the vein can be tolerated. Often used in processing (like for breaded popcorn shrimp) or catering where appearance is less critical. Specified by count per pound (e.g. 71/90 PUD means that many pieces per pound). Quality focus is on cleanliness (some small shell pieces or legs can remain if not carefully washed).
PND (Peeled and Deveined) / P&D
Shrimp meat with shell removed and vein removed. This is a very popular form for retail and foodservice because it’s essentially ready to cook – no further cleaning needed. PND is usually also tail-off (completely shell-off), though the term P&D could technically include tail-on; to avoid confusion, producers often use:
PDTO (Peeled Deveined Tail-On)
Which is effectively a subset – shell off, vein out, but tail fan left on. In industry shorthand, PTO (peeled tail-on) usually implies deveined as well, because leaving the vein in a peeled shrimp is undesirable. Tail-on products are favored for certain presentations like shrimp cocktail, grilling (for a handle), or aesthetics (the tail adds color and appearance).
PNTO (Peeled Not Deveined Tail-On)
Is rare to see, as most tail-on products are deveined; similarly PND by definition has no tail in practice.
Cooked Shrimp
Any of the above forms can be sold cooked. The most common is CPTO (Cooked, Peeled, Tail-On) which is what you get for shrimp cocktail or salads – the shell is removed except tail, vein removed, then the shrimp is cooked (usually in salted boiling water) and immediately chilled and frozen. Cooked forms are typically a bright orange-white color and graded by count. They must meet microbiological criteria since they’re ready-to-eat (e.g. no Salmonella, low bacterial counts). Breaded shrimp, tempura shrimp, etc., are further value-added products often starting from a peeled form.
Specifications and Size Grading
Shrimp are universally sold by size count – either per pound (in U.S. market) or per kilogram (Europe/Asia). Common ranges:
-
U/10, U/15: “U” means “under”, so U15 HLSO would mean under 15 pieces per pound (so very large shrimp).
-
16/20, 21/25, 26/30, 31/40, 41/50, 51/60, 61/70, 71/90, 91/110, etc. These number ranges indicate the count per pound. For per kg grading, you’ll see different numbers (e.g. 40/60 per kg roughly corresponds to 18/25 per lb).
Each product form has its typical count range – e.g., HOSO often uses counts per kilo like 20/30, 30/40, etc. HLSO for large shrimp might be 13/15, 16/20 per lb, etc. PND for smaller shrimp can go 91/110, 111/130 (very small).
Other key specs buyers specify
- Glaze Level: e.g. “<10% glaze” or “net weight 90%”. Products are often sold net weight (excluding glaze). Importers will test by defrosting and draining shrimp to verify they indeed get the net weight of shrimp.
- Moisture Content: Particularly for non-treated vs phosphate-treated. Non-phosphate shrimp might have ~80% moisture, whereas phosphate-treated could be higher. Some contracts set a max moisture or a cooking loss test (to ensure not over-soaked).
- Defects: Tolerances for things like blackspot (melanosis), broken shrimp, dehydrated appearance, etc., are defined by grade (e.g. Premium vs Standard).
- Packing: Typically in 1 kg or 2 lb bags for retail, or 5 lb/block for foodservice, etc. HOSO often in 5kg frozen blocks. Buyers may require specific packaging (retail-ready bags with branding, or bulk packs).
- Additives: If sodium bisulfite is used (for melanosis control), it must be below regulatory residual limits (often <100 ppm in product) and labeled “Contains sulfites” due to allergen regulations. If phosphate is used, the label must say “with added salt and tripolyphosphate” in US or “E451” in EU. Some markets, like the EU, have stricter controls – e.g. any added water or glaze must be clearly labeled with net drained weight.
Product forms and specs for vannamei shrimp allow this single species to meet diverse market needs – from a whole head-on delicacy to a fully cleaned, convenience product. For procurement, knowing the jargon (HLSO vs PDTO, etc.) and the expected standards is critical. Reputable exporters adhere to specifications closely, delivering shrimp that perform as expected in the buyer’s operations (whether that’s a supermarket freezer or a processing plant for breaded shrimp). Easyfish, for example, ensures that all supplier specs – size grading, additive use, glaze%, defects – are transparently communicated and meet client requirements, avoiding unpleasant surprises in the supply chain.
If you’re ready to source high-quality frozen vannamei shrimp or want a custom quote, visit our vannamei shrimp product page to get started today. You can also check out our full guide on vannamei shrimp sourcing and market dynamics.
Need trusted partners? Contact us for vetted factories and year‑round supply options.
