Vannamei White Shrimp

Skin Pack

Our shrimp are farm raised and harvested from BAP certified aquaculture farm in India. Each portion of shrimp are peeled, deveined, and tails removed before blast frozen to lock in freshness and shipped at 0°F. Cold chain temperatures are recorded and maintained throughout the journey from shore to store.

Ingredients: Shrimp, water added as protective glaze.

Allergens: Shellfish

Although great care has been taken to remove bones from this product, some bones may remain.

Uncooked. Perishable – Keep Refrigerated

Keep refrigerated. Store in refrigerator until ready to use. Do not consume product that has passed its ‘best by’ date, located on the back of label. DO NOT FREEZE.


Air Fryer Coconut Shrimp


  • ½ cup all-purpose flour
  • 1 ½ teaspoons ground black pepper
  • 2 large eggs
  • ⅔ cup unsweetened flaked coconut
  • ⅓ cup panko breadcrumbs
  • cooking spray
  • 12 ounces uncooked shrimp, peeled and deveined
  • ½ teaspoon kosher salt, divided
  • ¼ cup honey
  • ¼ cup lime juice
  • 1 serrano chili, thinly sliced
  • 2 teaspoons chopped fresh cilantro

Cooking Method

  1. Stir together flour and pepper in a shallow dish. Lightly beat eggs in a second shallow dish. Stir coconut and panko in a third shallow dish.
  2. Working one at a time, dredge shrimp in flour mixture; shake off excess. Dip floured shrimp in egg; allow any excess to drip off. Finally, dredge in coconut mixture, pressing to adhere. Place shrimp on a plate and coat shrimp well with cooking spray.
  3. Preheat the air fryer to 400 degrees F (200 degrees C). Place 1/2 of the shrimp in the air fryer and cook for about 3 minutes. Turn shrimp over and continue cooking until golden, or about 3 minutes more. Season with 1/4 teaspoon salt. Repeat with remaining shrimp.
  4. Meanwhile, whisk together honey, lime juice, and serrano chili in a small bowl.
  5. Sprinkle fried shrimp with cilantro and serve with honey-lime dip.