Red Argentinian Shrimp are considered by many to be a delicacy. Also known as Wild Patagonian Shrimp, they’re found off the coast of Argentina and are known for their bright red color, delicate taste, and buttery texture.
What makes these shrimps so special? For one, they’re huge! Red Argentine Shrimp are much larger than regular shrimp, falling into the jumbo-sized category of around 16-20 shrimp per pound.
For shellfish lovers, there’s nothing better than biting into a big, juicy shrimp. With this Argentinian variety, you’ll be left totally satisfied after your meal.
As you would imagine, Argentinian Red Shrimp are quite costly in comparison to regular shrimp. They can also be harder to come by, but if you do find them, you’re in for the ultimate seafood experience.
What is Argentinian Red Shrimp?
Argentinian red shrimp is a wild shrimp variety also known by its scientific name pleoticus muelleri. They are caught in the southern Atlantic ocean around Patagonia, in Argentina.
They are typically sold in a jumbo size, or 16 to 20 shrimp per pound. A defining feature of these shrimp is their red color when raw, as opposed to the gray color of most shrimp. They are prized for their delicate flavor and texture.
Ingredients You’ll Need
- Argentinian red shrimp
- olive oil or canola oil
- butter
- garlic
- salt and pepper
- parsley
(Note: Full recipe is at the bottom of the post)
How to Cook Argentinian Red Shrimp
Step 1: Melt the butter and cook the garlic
- Place a large skillet over medium heat. When hot, add the olive oil, butter and garlic.
- Saute for 30 seconds or until fragrant.
Step 2: Cook the shrimp
- Add the red shrimp to the pan. Fry for 1 minute. Then use kitchen tongs to flip the shrimp.
- Fry for 1 to 2 minutes more, seasoning with salt and pepper.
- The shrimp are done once opaque and curled slightly.
Step 3: Serve and enjoy!
- Remove to plates and spoon the pan juices on top. Serve immediately.
Tips and Tricks
Because red shrimp are already pink when raw, don’t use color to check doneness. Instead, they should be opaque and slightly curled when done.
What Makes Red Argentine Shrimp Different?
Sometimes called Patagonian King Prawns, these shrimp are known for their jumbo size, beautiful red coloring and lobster-like taste.
Even when they’re uncooked, Argentinian Red Shrimp have a bright, reddish-pink color. Thanks to their unique color and size, these shrimp are especially attractive on a plate.
How Do You Cook Frozen Argentinian Red Shrimp?
First of all, you’ll want to thaw the shrimp before cooking. You can do this in ice water for a half hour or other methods.
Next, you can boil them for 1 to 2 minutes depending on size, or grill, sauté or oven-bake them.
FAQ
How Do You Eat Argentinian Red Shrimp?
Argentinian Red Shrimp can be prepared however you like! Just like regular shrimp, they can be sautéed on the stovetop, seared on the grill or baked in the oven.
Incorporate these gorgeous shrimp into salads, pasta or kebabs, or serve them with your favorite side dishes like mashed or roasted potatoes.
Is Argentine Red Shrimp Healthy?
Argentine Red Shrimp are a healthy pescatarian option to add to your diet. Besides being succulent and delicious, these wild-caught shrimp are a great source of vitamins B6, B12 and E, plus minerals like potassium and niacin.
They’re high in protein but low in calories, making them an ideal choice for anyone trying to lose weight.
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Argentinian Red Shrimp with Garlic Butter Recipe
Ingredients
- 1 pound Argentinian red shrimp thawed and peeled if desired
- 2 teaspoons olive oil or canola oil
- 1 tablespoon butter unsalted recommended
- 2 large cloves garlic chopped fine
- salt and pepper to taste
- parsley minced for garnish
Instructions
- Have all your ingredients ready.
- Place a large skillet over medium heat. When hot, add the olive oil, butter and garlic.
- Saute for 30 seconds or until fragrant.
- Immediately add the red shrimp to the pan. Fry for 1 minute. Then use kitchen tongs to flip the shrimp. Fry for 1 to 2 minutes more, seasoning with salt and pepper.
- The shrimp are done once opaque and curled slightly.
- Remove to serving plates and spoon the pan juices on top. Garnish with optional minced parsley.
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