HS Code for Prepared shrimp

HS code 1605.21 is used for shrimps and prawns that have been prepared or preserved but are not contained in airtight packaging. The Harmonized System distinguishes between raw crustaceans (Chapter 3) and those that have undergone significant processing (Chapter 16). Preparation includes boiling in water, steaming, breading, or seasoning. The "not in airtight containers" specification is a critical technical distinction in the HS nomenclature. Airtight containers refer to packaging designed to exclude air, such as cans or retort pouches, which typically allow for shelf-stability at room temperature. Products in 1605.21 are often found in the refrigerated or frozen sections of retail environments, where the packaging provides a barrier but is not hermetically sealed for long-term ambient storage. This code is essential for identifying value-added shrimp products, such as those that are pre-cooked for salads or breaded for frying, which carry different economic value and regulatory requirements than raw, shell-on shrimp.

Products Included

• Cooked and peeled shrimp in plastic bags (not airtight)
• Breaded or battered shrimp (frozen)
• Shrimp cocktail preparations in plastic cups
• Marinated shrimp skewers (cooked)
• Shrimp meat boiled in water and chilled

Common Misclassification

The most common misclassification is with HS code 1605.29, which is for shrimp in airtight containers (like cans). Another frequent error is using 0306.17 for frozen raw shrimp. If the shrimp is cooked before freezing, it must be moved to 1605.21. Importers also confuse this with 1605.10 (crab) or 1605.30 (lobster).

FAQ

What is the HS code for prepared shrimp?

For prepared shrimp not in airtight containers, the HS code is 1605.21. If in airtight containers, it is 1605.29.

Is frozen breaded shrimp classified under Chapter 3?

No. Because breading is a form of preparation, it is classified under Chapter 16 (specifically 1605.21), even if the product is frozen.