A focused, field-tested guide to classify Indonesian breaded, battered, tempura and par-fried shrimp correctly. When you can use 0306 and when you must use 1605, how the US, EU/UK and Indonesia align, and the exact product details customs will ask for.
We see the same headache every season: a breaded shrimp SKU gets entered under 0306, customs reclassifies to 1605, and a clean P&L turns messy. In our experience, 3 out of 5 classification disputes on shrimp are avoidable with a simple, consistent decision checklist. Here’s the one we use for Indonesian-origin breaded, battered, tempura and par-fried products.
The short version: when 0306 vs 1605 applies
- Chapter 03 (0306) covers crustaceans, including when cooked by steaming or boiling in water. No batter. No breading. No sauce. Minimal processing only.
- Chapter 16 (1605) covers prepared or preserved crustaceans. Once you add batter/breading, seasonings or sauces, or you pre-fry in oil, you’re in 1605.
Across BTKI (Indonesia HS), US HTS and EU/UK CN, this principle aligns. The 6-digit break is consistent: 0306 for “crustaceans” and 1605 for “prepared or preserved crustaceans.” The differences show up at the 8–10 digit national lines and duty treatment.
The decision checklist we actually use
Run each SKU through these six questions and you’ll avoid 95% of reclassification risk.
- Is there any coating or batter? If yes, go 1605.
- Thin or thick doesn’t matter. Even a light batter or bread crumb layer is “prepared.”
- Is there any pre-frying in oil? If yes, go 1605.
- Par-fried tempura or pre-fried panko shrimp is firmly in Chapter 16, even if the shrimp itself was first steamed or boiled.
- Are there seasonings or marinades beyond plain salt? If yes, go 1605.
- Garlic, pepper, herbs, spice blends, pre-mixes, or a tempura premix with leavening are all preparations.
- Is there a sauce sachet in the retail pack? If yes, usually 1605.
- Classify the set under the component that gives essential character. The shrimp almost always does, so it still sits in 1605. The sauce doesn’t change it back to Chapter 03.
- Is the product only raw or only cooked by steaming/boiling, with no coatings, no oil, no sauce? If yes, 0306.
- Examples: frozen raw HLSO vannamei, cooked-and-frozen peeled shrimp boiled in water only, shrimp in brine. These remain in 0306.
- Are additives present purely for handling and quality, not flavor? Usually still 0306.
- STPP, citric acid, sodium metabisulfite or antioxidants used as processing aids typically don’t move product to Chapter 16, provided there’s no coating, seasoning or oil treatment.
Practical takeaway: The second you introduce a batter/coating or oil-based pre-cook, plan for 1605 at quotation stage so your duty modeling, labels and invoices match reality.
Mapping to codes you’ll actually use
We keep the 6-digit level in front of the team, then drill to national lines.
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BTKI (Indonesia):
- 0306.16/0306.17: Shrimps and prawns, frozen. Use for raw or boiled-only product with no coatings or sauce.
- 1605.21: Shrimps and prawns, prepared or preserved. Use for breaded, battered, seasoned, tempura, or par-fried.
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US HTS (examples to check at time of entry):
- 0306.17.00xx: Other shrimps and prawns, frozen. Raw or boiled-only.
- 1605.21.1030: Breaded shrimp and prawns, frozen. Common for tempura/panko IQF. General duty is often Free, but verify AD/CVD scope and current notes.
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EU CN and UK Global Tariff (structure, verify 8–10 digits on TARIC/UKTN):
- 0306.17: Other shrimps and prawns, frozen. Raw or boiled-only.
- 1605.21: Shrimps and prawns, prepared or preserved. Breaded/coated/seasoned or pre-fried. National 8-digit lines differ for “frozen,” “not in airtight containers,” etc.
Recent trend: Customs in the US and EU have tightened reviews on “lightly coated” or “seasoned” shrimp. Expect requests for ingredient percentages and process flow. We’ve also seen more queries on sets that include sauce sachets. File your specs upfront to avoid a stop.
Real examples from the floor
- Tempura vannamei, IQF, par-fried, 48% shrimp / 42% batter / 10% oil uptake. That’s 1605 in every market we ship.
- Panko HOSO black tiger, par-fried, garlic seasoning in the crumb. 1605. The added flavoring removes any doubt.
- Cooked peeled shrimp, boiled in water, no seasoning, 1.5% STPP, 7% glaze. That stays 0306.
- Breaded shrimp with sweet chili dip sachet, retail 500 g. Classify the set under 1605 because the shrimp imparts the essential character.
Common mistakes that trigger reclassification
- Calling a “thin batter” product 0306. Thickness isn’t the test. Presence is.
- Ignoring oil-treatment. Once it’s fried, even lightly, it’s prepared.
- Confusing anti-blackening or moisture-retention additives with “seasoning.” Additives alone don’t push to 1605, but the moment you add a flavor system or coating, they do.
- Missing the sauce sachet. Customs classifies the complete retail set. If the shrimp is prepared, the whole pack follows 1605.
Answering the questions buyers ask us most
Can I use 030617 for breaded shrimp?
No. 0306.17 is for other shrimps and prawns, frozen, without coatings or sauce, and only raw or cooked by steaming/boiling. Breaded is 1605.21.
Does a thin batter or coating push shrimp into Chapter 16?
Yes. The HS Explanatory Notes consider batter/breadcrumb coatings to be preparations. Even a light layer falls under 1605.
Is par-fried tempura shrimp considered prepared for HS classification?
Yes. Pre-frying is a preparation. Tempura and panko par-fried shrimp are in 1605 in BTKI, US HTS and EU/UK CN.
What HS code applies if the breaded shrimp pack includes a sauce sachet?
Classify as a retail set under GRI 3(b). The shrimp provides the essential character, so use 1605.21. The sachet doesn’t move it out of Chapter 16.
Do phosphates or preservatives change the HS heading for shrimp?
Not by themselves. If the product is raw or only boiled/steamed, with no coating, seasoning or frying, it remains in 0306. Additives like STPP or sodium metabisulfite don’t by themselves push it to 1605.
How do US HTS and EU/UK CN codes differ for breaded shrimp?
The rule is the same at 6 digits (1605.21). Differences show up in national splits for presentation, packaging and container type. The US commonly uses 1605.21.1030 for frozen breaded shrimp. EU/UK use 8–10 digit lines under 1605.21 for “frozen, not in airtight containers” or similar wording. Duty rates and preferences vary, so check live data.
What product details do customs need to confirm the breaded shrimp HS code?
We include this data on every spec sheet and invoice:
- Species and scientific name (e.g., Litopenaeus vannamei, Penaeus monodon)
- State of shrimp: raw vs cooked, and if cooked, method (steamed/boiled vs fried)
- Presence of any coating or batter, with percentage of breading to total product
- Whether pre-fried/par-fried and target oil uptake percentage
- Full ingredient list with percentages by component (shrimp, batter, crumb, oil, seasoning, sauce if any)
- Pack composition: any sachets, net drained weight, and net content excluding glaze
- Processing method and form: HLSO, PDTO, PUD, tail-on/off, IQF vs block
- Photos or a brief process flow (helps resolve queries fast)
Practical takeaway: If your BOM shows any batter or oil treatment, model duty under 1605 from day one and label your commercial invoice accordingly.
A note on duty and trade measures
- US: Breaded shrimp under 1605.21.1030 often enters at a Free general rate. However, separate AD/CVD orders can apply by country and product. Indonesia’s status can change, so check current HTS notes and Commerce/ITC orders.
- EU/UK: MFN duty on 1605.21 sublines differs by exact 8–10 digit. GSP/FTA preferences can reduce rates for eligible origins and HS lines. Confirm with TARIC or the UK Tariff tool.
- Indonesia (export): You’ll declare BTKI at 8 digits for export clearance and certificates of origin. The 0306 vs 1605 decision still follows HS rules above.
If you need a quick second set of eyes on a line item or a quote you’re about to send, we’re happy to sanity-check and share examples from recent entries. Just Contact us on whatsapp.
Where this advice applies (and where it doesn’t)
- Applies: Frozen breaded/coated shrimp including tempura, panko, seasoned, par-fried, with or without sauce sachets. BTKI, US HTS, EU/UK CN.
- Doesn’t cover: Health certificates, SIMP, antibiotics testing, net weight/glaze tolerance, or species-by-species quota issues.
If you’re sourcing Indonesian shrimp in multiple formats, see our Frozen Shrimp (Black Tiger, Vannamei & Wild Caught). We can align product specs, BOMs and labels to the correct HS so your pricing, duty and documents match on the first try. You can also View our products for white fish portions that pair with breaded shrimp in retail meal kits.
Final checklist before you quote or lodge an entry
- Is there any batter/breading? If yes, 1605.
- Was it fried at any stage? If yes, 1605.
- Any seasoning beyond plain salt? If yes, 1605.
- Any sauce sachet in the retail pack? Still 1605.
- Only raw or steamed/boiled with processing aids? Likely 0306.
- Do your specs and invoice lines reflect all of the above with percentages? If yes, you’re entry-ready.
We’ve learned that getting the HS right early saves weeks of emails and thousands in rework. When in doubt, ask for an advance ruling: BTKI NTR in Indonesia, CBP in the US, or an EU/UK BTI. Or message us with your spec sheet and we’ll point you in the right direction in under a day.