Seafood

Gei Wai Shrimp / Greasyback Shrimp

A Hong Kong market shrimp name for small-to-medium shrimp, commonly with a translucent grey-brown segmented shell.

繁體中文: 基圍蝦
English: Gei Wai Shrimp / Greasyback Shrimp
Bahasa Indonesia: Udang peci / Gei Wai Shrimp (基圍蝦)
Tagalog: Suahe / Gei Wai Shrimp (基圍蝦)

What is it?

AFCD documents a historical multi-taxon use of 基圍蝦, including greasyback shrimp; this page does not claim every stall item is one species.

How to identify it

Check the curved segmented body, intact shell, long antennae, rostrum and tail fan; size and colour are supporting clues only.

Curved segmented shrimp body
Long antennae, rostrum and walking legs
Intact tail fan and translucent grey-brown raw shell

Common confusion

Gei Wai Shrimp is a raw-shrimp market name; do not identify it by cooked red colour or one size. Raw shrimp is not normally bright red.

Common Hong Kong household uses

Confirm the dish, quantity and cut with the employer before preparation, then cook thoroughly.

Preparation or handling

Keep raw seafood separate from cooked food, use separate boards and knives, wash hands and contact surfaces, clean it for its type, and cook thoroughly.

Storage

Refrigerate promptly, covered and below cooked food at 4°C or below. Fresh shrimp has a mild odour, firm flesh and a non-slippery surface; do not use shrimp with mushy flesh, slipperiness or a strong off-odour. Shell black spot may be melanosis, a quality defect, and is not a stand-alone safety test.

Helper tip

Check the whole form, freshness and stall label; if uncertain, photograph it for the employer.

What Ma’am or Sir may say

買半斤基圍蝦，要生猛新鮮。

The employer wants this seafood item and requires the fish or shellfish and stall label to be checked.

Useful market phrase

唔該要半斤基圍蝦。

Does the image look correct?

Last reviewed

2026-08-24