Frozen shrimp, cooked shrimp, breaded shrimp. Little 400 g retail cartons right up to the 2 kg ones restaurants buy. Coated board that copes with the freezer, an optional window so buyers can see the size of the shrimp, and room for weight, count and storage text. Free dieline setup, a digital proof and free ground shipping in the USA.
Your time is very important to us so we have kept it short.
Shrimp gets bought with the eyes. Somebody’s standing at the freezer door, three brands in front of them, and they pick the one where the shrimp look big and the box looks clean. Custom shrimp boxes have to do that job, and then survive weeks of frost, condensation and getting stacked under heavier stuff.
We make them for seafood processors, importers, fish shops with their own label and frozen food brands that sell to grocery stores. Peeled, shell-on, cooked, raw, breaded, 400 g or 2 kg. The box changes a fair bit depending on which one you sell.
Plain paperboard and a freezer don’t get along. Ice forms, it thaws a bit every time the door opens, and a cheap carton goes soft at the corners and the print starts to scuff. That’s why we coat the board. Outside for sure, inside too most of the time. Then varnish on top of the ink, gloss or matte, your call, so it doesn’t rub off against the next box.
Quick question though. Loose shrimp in the box, or bagged first? Kind of matters. Most packers bag or glaze the shrimp first and the carton is the outer layer, which is the setup we’d suggest. If you want anything touching the food directly, tell us at the quote stage and we’ll talk through the board and coating options for that.
A window cut into the front with clear film behind it lets people see the actual shrimp, and with shrimp, size is the whole sales pitch. Say it’s 16/20s. A window means nobody has to take your word for it. Downside? Frost. If the glaze isn’t great, the film fogs and the shrimp end up looking grey and sad. Skip the window and you get the whole front for a nice photo of shrimp on a plate. Both work. We’d pick based on how good your product looks frozen.
More window styles live in our window packaging boxes range if you want to compare shapes.
Honestly it’s a crowded box. Name, weight, count per pound. Raw or cooked. Peeled or not. Keep frozen, how to cook it, ingredients, where it’s from, barcode, lot code. Phew. Front panel? We’d keep it to the name, the size and one good photo. Everything else goes round the sides and back. Little icons for keep frozen and cook first beat a full sentence, because nobody reads much with a freezer door open and cold air on their face.
Stamp lot codes yourself? Leave a blank spot for it. It saves reprinting every batch.
Retail bags, so 300 g up to a kilo or so, mostly end up in a flat tuck end carton. Or a sleeve and tray. Wide and shallow, one layer of shrimp. The 2 kg food service ones get stacked ten high in a cold room, so they need something sturdier, a lid and base or a crash lock bottom. Just send the bag or tray size plus the weight. We’ll work the dieline out from there. Shipping cases for a full pallet of these sit under our corrugated shipping boxes.
If you sell other frozen lines, our custom frozen food boxes use the same coated board, so a fish fillet box and a shrimp box can match. Restaurants selling fried shrimp to go are better off with fast food boxes, and the full list of food cartons is under food and beverage packaging.
Minimums are often around 50 boxes depending on the style, and the per-box price drops as the quantity goes up. Our team sets up the dieline and artwork at no extra cost and checks your files before the proof goes out.
Not if the board is coated and the print is varnished. Uncoated board is the one that softens and scuffs.
Yes, and you should. Count per pound or a size grade on the front panel helps buyers compare without picking up the box.
Yes. Yep. Breaded ones break easily, so they normally go in a tray first and we fit the box to the tray.
Every order gets a digital proof. Want a real one in your hand to check your bag fits? Ask, we can sort that out.
