Papi's Prawns

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Papi's Prawns Farm-fresh prawns
Fresh harvest & fresh-frozen options
Quality you can trust, sweetness you can taste

21/02/2026

Unsay tan-aw nimo?

UPDATE!!!!Project size 25 to 27 grams XL sizeHarvest day - Friday, February 20, 2026Price range Php 455 - 475Reserve you...
18/02/2026

UPDATE!!!!
Project size 25 to 27 grams XL size
Harvest day - Friday, February 20, 2026
Price range Php 455 - 475

Reserve yours now! 😃

And we are back! 😃Projected size:24 to 26grams Mid/Large Sizeprice P450 to P470Pricing reflects current market condition...
12/02/2026

And we are back! 😃

Projected size:
24 to 26grams Mid/Large Size
price P450 to P470

Pricing reflects current market conditions and limited availability.

Harvest schedule: Friday or Saturday
February 13 or 15

Gi mingaw na ba mo sa dagko ug lab-as nga shrimps ni Papi?Di ma guol, Maka luto Ra ta ug balik inig sunod nga harvest, p...
31/12/2025

Gi mingaw na ba mo sa dagko ug lab-as nga shrimps ni Papi?
Di ma guol, Maka luto Ra ta ug balik inig sunod nga harvest, puhon!
Pa abot lang ta mga suki.

HAPPY NEW YEAR! 🎇💟🎆

🦐🤍 UPDATE FROM PAPI’S PRAWNS 🤍🦐Thank you so much to everyone who waited, asked, and supported us this season. 💙After car...
21/12/2025

🦐🤍 UPDATE FROM PAPI’S PRAWNS 🤍🦐

Thank you so much to everyone who waited, asked, and supported us this season. 💙
After careful consideration, we’d like to share that our shrimp harvest has already concluded, and we won’t be able to offer fresh shrimps for the rest of the Christmas and New Year season.

Farming depends on nature, timing, and quality — and at Papi’s Prawns, we choose to pause rather than rush what we serve you. 🌊

We’ll be using this downtime to prepare and plan, and we’ll resume next year, coming back stronger and ready for the next harvest.

Thank you for your understanding and continued support. 🦐🤍

GARLIC BUTTER SHRIMP (Christmas Favorite!) 🦐✨Simple, classic, and always a hit on the noche buena table 💛We’re still wai...
19/12/2025

GARLIC BUTTER SHRIMP (Christmas Favorite!) 🦐✨
Simple, classic, and always a hit on the noche buena table 💛

We’re still waiting for our final harvest date for Christmas, but this is one recipe you can already plan ahead 🎄🦐

Sample Recipe
🧄 Ingredients:
• ½ kg Papi’s Prawns (head on)
• 4 tbsp butter
• 6 cloves garlic (minced)
• Salt & pepper to taste
• Optional: calamansi or lemon

🍳 How to Cook:

1️⃣ Melt butter in a pan over medium heat
2️⃣ Sauté garlic until fragrant
3️⃣ Add shrimps and cook 1–2 minutes per side only
4️⃣ Season and finish with calamansi

✨ Tip: Don’t overcook — once shrimps turn orange, they’re done!

Feel free to share your tips and recipes in the comments. :)

18/12/2025

We’ve been a little quiet while waiting for the right harvest time 🌊
Good shrimps take patience — and we never rush quality.

While we finalize our Christmas harvest 🎄,
we’ll be sharing recipes, tips, and behind-the-scenes stories.

Thank you for waiting with us, mga suki.
Fresh from the farm — coming very soon. 🤍🦐

Kinsay excited sa atong next harvest of shrimps diha? 😃
10/12/2025

Kinsay excited sa atong next harvest of shrimps diha? 😃

Shout out to my newest followers! Excited to have you onboard! Salamat sa supporta! Raphael Martin Cabrigas Pangahin, Be...
10/12/2025

Shout out to my newest followers! Excited to have you onboard! Salamat sa supporta! Raphael Martin Cabrigas Pangahin, Betsy Amor, Glenn Bacalla, Jun Fred Detuya, Earl Olsen, Edsel Vincent Abella, Thirdy Tuozo, Lydz Baldon, Jerlyn Jamen Cabusas-Baugbog, Aladhen Dalig Banisil, Jasson Bonsayon Birad, Khyze Ahyze Seugif, Rich MomentTv, Aj Chosen, Joan Rose Castillo, Nova Calibo, Sheila Mei, Sweet Hay Zel, Alain Sol Ranario, Croumwell Zetroc, Guillermo Abastillas, Architectjonzandrew Abaya, Dianara Englisa Swart, En Ting, Monching Geralde Cabañero, James Uy, McKie Flores, Jake Jusayan, Maureen Orais Navarro, Cristina Uy, Mundai Monton, Guillermo Abastillas, Ranulfa Critchfield, Ellehcim Namua Eruaxe, Nelly Nizza Miranda-de Gracia

09/12/2025

"The Ice Bath"

Right after harvesting, the whole net is carried to the ice-cold water pool.
Here, the shrimps are gently submerged while still alive.

Why?
Because this shock cooling:
✨ Stops enzymes that cause black head
✨ Keeps the meat firm
✨ Locks in sweetness
✨ Maintains clean, bright color

This is the MOST IMPORTANT step to guarantee premium, farm-fresh quality.

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