Pure Taste.
Effortless Living.
Exceptional shrimp don’t happen by chance. They happen when quality is owned, not outsourced.
SeaWill Shrimp
Exceptional shrimp don’t happen by chance. They happen when quality is owned, not outsourced.
Pure Taste.
Effortless Living.
Exceptional shrimp don’t happen by chance. They happen when quality is owned, not outsourced.
SeaWill Shrimp
Exceptional shrimp don’t happen by chance. They happen when quality is owned, not outsourced.
Fresh Taste. Lean Protein
We don’t just source shrimp – we cook them ourselves, taking full ownership of quality, taste, and consistency. By preparing the shrimp in-house, we ensure every piece delivers natural juiciness, clean flavor, and reliable results. Carefully cooked, then frozen at peak quality, Seawill shrimp are made to taste great whenever you’re ready to enjoy them.
Each shrimp is cooked, individually quick-frozen, and lightly glazed to preserve its natural sweetness and tender bite – ready for you to simply thaw and serve.
Our shrimp come from Ecuador’s clean, oxygen-rich waters, ensuring high quality and full traceability.
Full process in one location in Lithuania – including cooking and processing – ensuring consistent quality.
Quick freezing after cooking preserves natural flavor and ensures top quality.
Modern production allows flexible supply of chilled and frozen products with consistent quality and safety.
Frozen Whiteleg shrimp, cooked
- HOSO 50/70;
- Net weight: 350 g; Weight with glaze: 500 g.
Frozen Whiteleg shrimp, cooked
- HOSO 50/70;
- Net weight: 700 g; Weight with glaze: 1000 g.
Frozen Whiteleg shrimp, cooked
- HOSO 90/120;
- Net weight: 650 g; Weight with glaze: 1000 g.
Frozen Whiteleg shrimp, cooked
- PDTO 31/40;
- Net weight: 350 g; Weight with glaze: 500 g.
How to prepare cooked SeaWill Shrimp in a few minutes:
Simply thaw and serve chilled or gently reheat.
Recipes
Garlic & Herb Sautéed Shrimp
Ingredients:
500 g shrimp, peeled and deveined (medium or large)
2–3 tablespoons olive oil (or butter)
4 garlic cloves, minced
1 tablespoon fresh parsley, chopped (or to taste)
1 tablespoon fresh basil or oregano, chopped
Juice of ½ lemon (optional, for freshness)
Salt and freshly ground black pepper, to taste
Optional: pinch of red pepper flakes (for mild heat)
Instructions:
Heat olive oil (or a mix of butter and oil) in a large skillet over medium-high heat.,
Remove the shrimp from pan and set aside.
In the same skillet, reduce the heat to medium. Add a little more oil if needed. Add the minced garlic (and red pepper flakes, if using) and sauté for about 30 seconds, until fragrant (be careful not to burn the garlic). Stir in the chopped herbs.
Return the shrimp to the pan and toss to coat in the garlic-herb mixture. If using lemon juice, squeeze it over the shrimp and mix gently.
Taste and adjust seasoning if needed.
Serve immediately over pasta, rice, salad, or with bread. Garnish with extra fresh herbs or a lemon wedge, if desired.
Ingredients:
500 g shrimp, peeled and deveined (medium or large)
2–3 tablespoons olive oil (or butter)
4 garlic cloves, minced
1 tablespoon fresh parsley, chopped (or to taste)
1 tablespoon fresh basil or oregano, chopped
Juice of ½ lemon (optional, for freshness)
Salt and freshly ground black pepper, to taste
Optional: pinch of red pepper flakes (for mild heat)
Instructions:
Heat olive oil (or a mix of butter and oil) in a large skillet over medium-high heat.,
Remove the shrimp from pan and set aside.
In the same skillet, reduce the heat to medium. Add a little more oil if needed. Add the minced garlic (and red pepper flakes, if using) and sauté for about 30 seconds, until fragrant (be careful not to burn the garlic). Stir in the chopped herbs.
Return the shrimp to the pan and toss to coat in the garlic-herb mixture. If using lemon juice, squeeze it over the shrimp and mix gently.
Taste and adjust seasoning if needed.
Serve immediately over pasta, rice, salad, or with bread. Garnish with extra fresh herbs or a lemon wedge, if desired.
Sweet and Sour Shrimp
Ingredients:
300 g cooked shrimp, peeled and deveined (tails on)
Salt and pepper to taste
2 tablespoons oil, for frying
2 cloves garlic, minced
For the sauce:
¼ cup honey
3 tablespoons rice vinegar
2 tablespoons soy sauce
2 tablespoons tomato paste
2 tablespoons granulated sugar
1 tablespoon hoisin sauce
1 tablespoon cornstarch
2 tablespoons water
Optional for serving:
White rice
Sesame seeds and sliced green onion, for garnish
Instructions:
In a small bowl, whisk together the honey, rice vinegar, soy sauce, tomato paste, sugar, and hoisin sauce until well combined. Set aside.
In another small bowl, whisk together the cornstarch and water. Set aside.
Season the shrimp with salt and pepper to taste.
Pour the sauce into the skillet and cook for a couple of minutes. As it starts to boil, add the cornstarch mixture and cook until thickened, then toss the shrimp to coat evenly.
Serve over white rice, topped with sesame seeds and green onion.
Ingredients:
300 g cooked shrimp, peeled and deveined (tails on)
Salt and pepper to taste
2 tablespoons oil, for frying
2 cloves garlic, minced
For the sauce:
¼ cup honey
3 tablespoons rice vinegar
2 tablespoons soy sauce
2 tablespoons tomato paste
2 tablespoons granulated sugar
1 tablespoon hoisin sauce
1 tablespoon cornstarch
2 tablespoons water
Optional for serving:
White rice
Sesame seeds and sliced green onion, for garnish
Instructions:
In a small bowl, whisk together the honey, rice vinegar, soy sauce, tomato paste, sugar, and hoisin sauce until well combined. Set aside.
In another small bowl, whisk together the cornstarch and water. Set aside.
Season the shrimp with salt and pepper to taste.
Pour the sauce into the skillet and cook for a couple of minutes. As it starts to boil, add the cornstarch mixture and cook until thickened, then toss the shrimp to coat evenly.
Serve over white rice, topped with sesame seeds and green onion.
Creamy Shrimp Soup
Ingredients:
30 g butter
75 g finely chopped onion
2 large garlic cloves, finely chopped
15 g flour
480 ml chicken stock
120 ml whole milk
1 teaspoon Italian seasoning
¼–½ teaspoon salt, to taste
¼ teaspoon ground black pepper
300 g cooked shrimp
2 handfuls baby spinach (~ 50 g)
25 g Parmesan cheese, grated
Instructions:
Melt the butter in a medium pot over medium heat. Add chopped onion and garlic, and cook for about 3 minutes until softened and fragrant.
Add the flour and stir constantly for 1-2 minutes to form a roux. This will help thicken the soup.
Gradually whisk in the chicken stock and milk until smooth. Add the Italian seasoning, salt, and pepper, and stir well.
Bring the soup to a gentle simmer and cook for 3–4 minutes, stirring occasionally, until it thickens slightly.
Add the shrimp, spinach, and Parmesan. Cook for another 2 minutes, or until the spinach is wilted and the shrimp are heated through.
Taste and adjust seasoning if needed.
Serve hot, garnished with extra Parmesan or spinach if desired, and enjoy with your favorite bread.
Ingredients:
30 g butter
75 g finely chopped onion
2 large garlic cloves, finely chopped
15 g flour
480 ml chicken stock
120 ml whole milk
1 teaspoon Italian seasoning
¼–½ teaspoon salt, to taste
¼ teaspoon ground black pepper
300 g cooked shrimp
2 handfuls baby spinach (~ 50 g)
25 g Parmesan cheese, grated
Instructions:
Melt the butter in a medium pot over medium heat. Add chopped onion and garlic, and cook for about 3 minutes until softened and fragrant.
Add the flour and stir constantly for 1-2 minutes to form a roux. This will help thicken the soup.
Gradually whisk in the chicken stock and milk until smooth. Add the Italian seasoning, salt, and pepper, and stir well.
Bring the soup to a gentle simmer and cook for 3–4 minutes, stirring occasionally, until it thickens slightly.
Add the shrimp, spinach, and Parmesan. Cook for another 2 minutes, or until the spinach is wilted and the shrimp are heated through.
Taste and adjust seasoning if needed.
Serve hot, garnished with extra Parmesan or spinach if desired, and enjoy with your favorite bread.