Premium Black Tiger Shrimp (16/20 Count, Head-On Shell-On)
Experience the pinnacle of seafood luxury with our Jumbo Black Tiger Shrimp (Bagda Chingri). The Head-On Shell-On (HOSO) format is the gold standard for seafood lovers and professional chefs alike. Keeping the head intact preserves the natural fats and "tomalley," which melt during cooking to create a rich, buttery sauce that headless shrimp simply cannot match.
At a 16/20 grade, these are substantial, meaty prawns (approximately 16 to 20 pieces per kilogram) that make a stunning visual statement on any dinner plate.
Why Choose Our Head-On Black Tiger Shrimp?
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Maximum Flavor Depth: The head contains the most concentrated shrimp flavor. When sautéed or grilled, the juices infuse your oils and sauces with an authentic Mediterranean or Coastal umami.
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Superior Moisture Retention: The intact shell and head act as a natural "pressure cooker," keeping the meat succulent, sweet, and incredibly tender even under high heat.
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Exquisite Presentation: Their iconic tiger stripes and large size provide a "fine-dining" aesthetic, perfect for festive platters and gourmet displays.
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Farm-to-Table Freshness: Harvested from premium coastal brackish waters and immediately flash-frozen to lock in the "ocean-fresh" snap.
Product Specifications
Gourmet Cooking Inspirations
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Authentic Chingri Malaikari: This is the only way to cook a true Malaikari. The juices from the head blend with coconut milk to create a legendary, creamy gravy.
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Spanish Gambas al Ajillo: Sizzled in olive oil with garlic and chili. The head-on format creates a dipping oil that is pure liquid gold for crusty bread.
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Charcoal Grilling: Brush with lemon-herb butter and grill whole. The shell chars beautifully while the head juices keep the meat from drying out.
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Steamed with Garlic: A classic Cantonese style—butterflied along the back and topped with minced garlic and scallions.
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