After removal from the vat, the shrimp are dried. The minimal sanitary requirements for seafood producers in China, make it possible to opt for the cheapest option of shrimp drying: scattering them on the asphalt where they lie in the sun for 5 days! Then they are cleaned and shelled.
Under these conditions, the shrimp are dried.
It is only after coloring the shrimp that they are glazed and frozen. Given how the previous stages of preparing shrimp looked like, one can assume that the freezing does not take place in good conditions consistent with the relevant sanitary norms, e.g. regarding water used for ice deposits for transport crates.
If you like shrimp, buy only fresh, never frozen!
The whole process of manufacturing shrimp into Northern shrimp is disgusting and uses conditions so poor that Europe does not even allow to hold its pigs in. Dirty tools, an asphalt square instead of proper drying, workers without masks, gloves and sanitary papers are a reality in Chinese seafood processing factories.
So when it comes to shrimp, take a close look at the process of counterfeiting.
The example of Chinese shrimp shows that it is not worth buying cheaper food because the lower price does not come from nowhere, but it is always the result of savings and often neglect at the stage of breeding, production or distribution. It is better to pay more but to be sure that the products consumed will do us no harm and do not contain half of the Mendeleev table. Don’t trust Chinese goods.