These wild-caught red Argentinean shrimp look cooked but are actually raw. They have the consistency, texture, and sweet flavor of succulent lobster! These are peeled, deveined and cleaned, and are ready to be sauteed, boiled or grilled!
Serving Size: 5.33oz.
Buy more and Save!
Half Box/6 servings – $9.16/serving
Full Box/12 servings – $7.58/serving
Place frozen shrimp into boiling water and simmer for approximately 2-3 1/2 Minutes. If serving chilled, immediately submerge shrimp into a bowl of ice for at least 2 minutes to remove the heat and halt further cooking. Drain for 2 minutes before serving.
Other options include to saute or grill shrimp. To do so, thaw shrimp first, add seasonings and cook:
1-2.5 minutes to saute
2-3.5 minutes for grilling, turning over halfway through
NOTE: These shrimp cook very fast, usually half the cooking time of regular shrimp. If overcooked they become too soft. Do not over cook.
Garlic Butter Shrimp
This simple-to-prepare recipe is a classic and will become a family favorite! This recipe calls for using a grill but can be adapted to stovetop or oven.
- 1 1/2 pounds raw thawed Argentinean Red Shrimp (ours come peeled and deveined)
- 4 large garlic cloves
- 1 stick butter
- parsley, diced
- salt to taste
Melt the stick of butter in a pan on medium low heat. Put the garlic cloves through a garlic press and add to the melted butter turning the pan down to low. Heat the garlic in the butter for about 5 minutes.
Place the shrimp in a mixing bowl and coat with the garlic butter, add the parsley and salt, mixing thoroughly. Heat the grill and place the shrimp on the grate. Close the lid and check in about a minute or two to flip the shrimp over. Close the lid and check for doneness in one to two minutes.
When shrimp are cooked through transfer to a serving plate and enjoy.