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Phillips Foods adds Shrimp Potstickers to Extensive Line of Seafood Appetizers

Baltimore, MD – November 2022 – Capitalize on the latest trends with our Asian-inspired potstickers. Designed to deliver global flavor to your customers in a prep-free, easy to cook appetizer option.

Shrimp Potstickers

Shrimp Potstickers feature a mouthwatering mix of tender shrimp, shiitake mushrooms, cabbage and glass noodles wrapped in a crisp wheat pastry wrapper. Each bite is accented by authentic herbs and spices including coriander, ginger, sesame and garlic for irresistible, Asian-inspired flavor. Each potsticker is formed by hand with a pleated pastry wrapper and is free from artificial flavorings, colorings, sweeteners and preservatives.

Our new Shrimp Potstickers are delicious on their own as a light lunch or shareable appetizer, or try using them as part of a larger recipe to enhance your menu planning. Enjoy over a fresh salad sprinkled with sliced almonds, scallions and cilantro, then drizzle on a ginger sesame dressing. Add into a warm vegetable broth with some sauteed shiitake mushrooms, garlic and ginger to make a savory potsticker soup. Stir fry bell pepper, baby corn, sugar snap peas, mushrooms and other tender vegetables, toss in your favorite stir-fry sauce, and serve with browned potstickers over white rice.

Flash-frozen to lock in the flavor, Phillips’ new shrimp potstickers are available in (12) 12.8 oz. boxes per case. The potstickers carry a two-year frozen shelf life from the date of production.

About Phillips
Phillips Foods is a family-owned business founded in 1914 and recognized as a leading importer and distributor of crab meat in the United States.  Best known for their premium-quality blue swimming crab meat and famous Maryland-style crab cakes, Phillips Foods also produces a full line of seafood appetizers, seafood cakes, soups and entrées for retail and foodservice. To learn more about Phillips and our line of seafood appetizers, call 888.234.CRAB or visit

For Immediate Release
For more information, contact Phillips at

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