Our Shrimps

We grow a tropical shrimp variety called LitopEnaeus Vannamei or Pacific White Legged shrimp and also commonly called King Prawn.

This shrimp variety is the most used in shrimp aquaculture worldwide and account for 80% of the shrimp farming industry.

Healthy food

Shrimps are low in calories and provides a high amount of protein and healthy fats, in addition to over 20 varieties of vitamins and minerals including iodine, Omega 3 and antioxidants..

The natural dietary cholesterol present in shrimps actually reduces the amount of cholesterol produced by your liver and research have shown that shrimps have a positive impact reducing blood pressure and triglycerides and may actually promote hearth and brain health

Nutritional Facts, Shrimp (Cooked), Serving Size-100 Grams

Nutrient value
Water [g] 97.33
Energy [kcal] 99
Protein [g] 23.98
Total lipid (fat) [g] 0.28
Carbohydrate, by difference [g] 0.2
Calcium, Ca [mg] 70
Iron, Fe [mg] 0.51
Magnesium, Mg [mg] 39
Phosphorus, P [mg] 237
Potassium, K [mg] 259
Sodium, Na [mg] 111
Zinc, Zn [mg] 1.64
Fatty acids, total saturated [g] 0.06
Fatty acids, total monounsaturated [g] 0.05
Fatty acids, total polyunsaturated [g] 0.03
Fatty acids, total trans [g] 0
Cholesterol [mg] 189

Source: USDA


It takes about 4 months to grow a shrimp from 0,5 to 20 grams. During this growth process, our shrimps are fed with fish flour and non GMO cereal pellets exclusively. To boost their immune system and strength, their food is regularly supplemented with vitamins and other naturals minerals such as calcium.

No synthetic, chemicals, antibiotics or growth hormones are ever use during the process.The growth is natural and as slow as in nature


We only harvest our shrimp when a customer has placed an order. The best moment to harvest shrimp is in the morning when they had their beauty sleep and their stomach tract is empty (less work for you and better taste too).

We kill them in the best way we know: We put the harvested shrimps in buckets of water taken from their growing pool and put them in a fridge, the water cools sending the shrimps to sleep. We then kill them by adding ice cold water. There is no stress involved in the process.

We only harvest the quantity that need to be delivered that day. Nothing more.


Our shrimps are individually checked for quality and size and packed fresh in recyclable plastic containers.

We do NOT use the sulfite bath at this stage as commonly used in the industry to increase shelf life.

Since these techniques are not used, it is normal that some blackening of the head can appears after a few days. This is a completely normal process of oxidation and does not influence the taste nor the quality of the shrimps.