If you’ve never tried Royal Red Shrimp, I’m here to tell you that they’re worth every penny. Read on to find out why these shrimp are so beloved!.
I have a fondness for Royal Red Shrimp that’s borderline obsessive. I order some at least once a year, and sometimes twice or three times. I always have a bag or two in my freezer.
My parents would spend a few weeks every year with my aunt and uncle in Orange Beach, Alabama. That’s where it all began. When I flew down to spend a few days with them for the first time, they were excited to tell me about their favorite things to do in the area, like finding cosmos for a penny or great seashells along the beach. They also told me about their favorite places to eat lunch. But, by far, what I heard about most were the incredible Royal Red Shrimp.
That they were right! I loved everything we ate and did, but those Royal Reds stole my heart. They’re large shrimp with a flavor and texture very close to lobster. We all began calling them “little lobsters” and must have prepared them every way possible.
The best way to prepare Royal Reds is, in my humble opinion, the simplest. To get the most out of them, boil or steam them and serve them with a simple cocktail sauce and/or drawn butter. They’re not cheap, but they taste great. Here is my Royal Red recipe, if you can even call it that! This is how I make these 99 9% of the time. There’s just no need for anything fussier.
Royal red shrimp are a delicious and unique type of shrimp that stand out from your average shrimp. Their deep, reddish-pink color, sweet and tender meat, and mild, lobster-like flavor make them a real treat. Though they can be harder to find and more expensive than regular shrimp, royal reds are definitely worth seeking out.
If you’re lucky enough to get your hands on some fresh royal red shrimp, you’ll want to handle them carefully to highlight their exceptional flavor and texture. With just a few simple preparation methods, you can turn royal reds into an amazing meal. In this article, we’ll cover everything you need to know to cook royal red shrimp perfectly every time.
What Are Royal Red Shrimp?
Royal red shrimp (scientific name: Pleoticus robustus) are a species of deepwater shrimp found in the Atlantic Ocean from New England to South America. The largest fisheries for royal reds are in the Gulf of Mexico, where they are sometimes called “candy shrimp” for their naturally sweet taste.
Unlike regular shrimp which live in shallow, coastal waters, royal reds are found at depths between 500 to 2000 feet. Their habitat in consistently cold water gives their meat a firmer texture more akin to lobster. The natural reddish-pink pigment in their shells penetrates the flesh, giving it a beautiful cooked color without artificial additives.
Royal reds are usually caught by commercial fishermen using specialized gear to reach the shrimp at their extreme ocean depths. Once on deck, the shrimp are immediately blast-frozen to maintain peak freshness. This quick-freeze process means you can buy high-quality royal reds even if you don’t live near a gulf coast port.
When comparing regular shrimp and royal reds side by side the differences are obvious
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Color: Raw royal reds are a deep, natural reddish pink while regular shrimp appear gray, white, or blue-green before cooking.
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Size Royal reds are larger, averaging between 10-15 shrimp per pound versus 40-50 per pound for regular shrimp. Jumbo royal reds can be as large as 10 shrimp per pound.
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Flavor The cold water habitat makes royal reds sweeter and more succulent than regular shrimp, Their taste is often described as similar to lobster or crab,
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Texture: Royal red meat is firmer and snaps when you bite into it. The texture stays tender even when thoroughly cooked.
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Price: Due to the difficulty of catching them, royal reds are more expensive, often costing at least $2-$3 more per pound than regular shrimp.
Once a little-known regional specialty, royal reds are gaining wider appreciation for their outstanding flavor. Their growing popularity means more national retailers now carry them, especially in the frozen seafood section. If you see royal reds for sale and want to experience shrimp at its absolute best, now’s your chance!
How to Tell When Royal Red Shrimp Are Cooked
Cooking royal red shrimp properly brings out their naturally sweet succulence. Since their flesh is already pink, you can’t use color change as a visual test for doneness like with regular shrimp. Instead, watch for a few other signs to determine when they’re perfectly cooked:
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Color deepens – While royal reds won’t change from gray to pink, their existing red-pink hue will intensify when cooked through. Look for a richer, more opaque color.
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Flesh becomes firm – Raw royal reds have a soft, almost jelly-like texture. When cooked, the meat firms up noticeably while still retaining moisture.
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Curling and tightening – As royal reds cook, their bodies tend to curl and the tails begin to overlap the heads. This contracting effect is a good visual indicator of doneness.
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Just opaque – Cooked royal reds should be opaque but still moist and tender. Avoid overcooking them until they look chalky and dry.
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Cook time – Royal reds cook remarkably fast. Depending on preparation method, they may need only 1-3 minutes of cooking time once heated. Watch them closely and have your game plan for serving ready.
Get to know the subtle visual and textural changes described above, and you’ll become a pro at cooking royal reds perfectly without overdoing it. Now let’s get into the easy methods for preparing these special shrimp.
How to Cook Royal Red Shrimp
From sautéing to steaming and beyond, royal reds shine with simple preparation to let their natural sweetness sing. Here are some easy ways to cook them:
Sautéed
A quick sauté in a little butter or olive oil beautifully brings out the royal reds’ flavor. This is an easy method for weeknight dinners or impressive entertaining:
Step 1 – Pat shrimps dry and coat lightly with seasoning like Old Bay or Creole spice. This adds lots of flavor.
Step 2 – Heat 1-2 tablespoons butter or oil in a large skillet over medium heat.
Step 3 – Add shrimp in a single layer and cook undisturbed for 1 minute. Resist stirring initially so they can caramelize.
Step 3 – Toss/stir and continue cooking another 1-2 minutes until shrimp are pink and curled. Watch closely to avoid overcooking.
Step 4 – Remove from pan immediately and garnish with lemon, parsley, etc. Easy and delicious!
Steamed
Steaming locks in moisture while cooking the shrimp gently and evenly. It’s a light, healthy cooking method that keeps the delicate texture intact.
Step 1 – Set up a steamer basket in a large pot with 1-2 inches water (water shouldn’t touch basket). Bring to a boil.
Step 2 – Add shrimp to basket in a single layer and cover pot. They will steam very quickly.
Step 3 – After 2 minutes, check doneness (pink color, firm flesh, curled shape). Cook 30 seconds more if needed.
Step 4 – Transfer shrimp immediately to a bowl. Toss with butter, spices, or sauce to serve.
Grilled
The high, direct heat of the grill caramelizes the exterior while cooking the interior, adding wonderful smoky flavor. Grilling royal reds takes only minutes.
Step 1 – Heat grill or grill pan to high heat. Lightly oil grates if needed to prevent sticking.
Step 2 – Skewer shrimp or place in grilling basket/tray in a single layer.
Step 3 – Grill 2 minutes per side until opaque. Watch closely to avoid overcooking.
Step 4 – Remove, let rest 1 minute, and serve with desired seasoning/sauce.
Baked
For easy oven-baked royal reds, place in a baking dish in a 375F oven. Check frequently after 5 minutes until cooked through. Finish with compound butter or sauce.
Boiled
Boiling can toughen shrimp, but royal reds’ naturally firm flesh stays tender. Boil just until pink and curled, 1-2 minutes once simmering. Shock in ice bath to stop cooking.
Cooking Royal Reds With Heads On
Royal reds are often sold head-on for better flavor and juiciness. You can cook them shell-on or peel them first. To peel, grasp the legs and gently pull off the entire shell, leaving the head and tail attached. Check for the dark digestive tract and remove if desired.
Cooking methods are the same for head-on royal reds, but they’ll likely need 1-2 extra minutes cooking time since the shells help insulate the meat. Just watch carefully for visual cues of doneness. Serve shells-on and let guests peel their own. The heads especially have wonderful concentrated flavor for sucking and nibbling.
Serving Royal Red Shrimp
Royal reds really shine when simply prepared to highlight their naturally sweet essence:
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Toss in melted butter, fresh lemon juice, minced garlic, and chopped parsley. The classic simple shrimp treatment.
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Serve with cocktail sauce or tartar sauce for dipping. A little acid brightens the richness.
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Pile on soft polenta or grits for a humble, satisfying meal.
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Mix with avocado chunks and mango salsa for a tropical shrimp salad.
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Tacos or ceviche are perfect vehicles for the sweet meat.
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Make an elegant appetizer with chilled shrimp atop cucumber rounds or endive leaves.
Royals reds are also fantastic incorporated into all kinds of recipes from pastas to risottos to seafood stews. Their versatility matches their outstanding flavor.
Storing and Handling Royal Red Shrimp
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Since royal reds are highly perishable, use them within 2 days of thawing for best quality.
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Keep thawed shrimp well chilled at all times, around 40F maximum. Do not refreeze thawed shrimp.
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Handle them gently to avoid bruising the delicate flesh. Damaged areas can spoil quickly.
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Cook frozen royal
But First, Where Can You Buy Royal Red Shrimp?
Back when my parents were still traveling down to Alabama’s Gulf Coast, I’d simply bring a few pounds back on ice when I’d visit them. A few years after they’d gotten too old to travel, I had the brilliant idea to order them some Royal Reds for Christmas since I knew they really missed them. There are many places online that sell them, but sadly, they were all sold out at the time. After much searching, I found them available to order online at Wild Alaska Salmon and Seafood. I wasn’t sure they’d be the same quality since the Gulf Coast is nowhere near Alaska, but I gave them a shot.
That turned out to be a great choice; my parents LOVED their Royal Red shrimp! They were the same size and shape as the ones we were used to, and they tasted just like lobster. Our first order was five or six years ago, and we’ve placed one together every year since (it’s cheaper the more you buy). Each 2-lb package has about 26-30 shrimp with a 6-lb minimum order. We usually order 8-10 pounds at a time, which gives us 4-5 bags each. They come deveined and split, which makes them very easy to prepare and enjoy.
How To Prepare Royal Red Shrimp
You can use Royal Reds in any recipe that calls for shrimp, but I think they taste and look best when they’re just boiled or steamed. And it’s SO SIMPLE you won’t believe it!.
It should be the same no matter where you order, but I’d check to be sure before I did. The shrimp will come on dry ice and still be frozen. Just pop them directly in your freezer once they’re unpacked.
Then, when you’re ready to cook them, put water in a big pot and heat it up. It’s up to you how many shrimp you want to cook, so the size of your pot will depend on that. I’ve cooked just three shrimp for myself!
When the water starts to boil, add the frozen shrimp. Lower the heat and keep it at a strong simmer or slow boil as needed. With the timer set for 4 minutes, I keep an eye on them in case they’re done cooking early. You’ll know they’re done when they’ve curled up a bit and they’ve turned opaque.
Remove them with a slotted spoon and place on a paper towel. Blot them dry with another paper towel to make sure they’re nice and dry. You can serve them immediately, or pop them in the refrigerator to serve them chilled. That’s a matter of personal preference, and we enjoy them both ways!.
You can take the shells off after cooking if you want to, but since ours are already split and deveined, I leave them on and let everyone take their own. It’s very easy to take them off, which makes this Royal Red Shrimp recipe the best and easiest seafood you’ll ever make!
Royal Red Shimp – Gulf Coast Seafood – Recipes
How do you cook royal red shrimp?
Royal Red Shrimp are found deep in the ocean and are red when raw. They’re sweeter than regular shrimp with a flavor and texture more like lobster. Learn how to cook Royal Reds here. Melt butter in a large skillet over medium-low heat. When hot, add the shrimp. Cook stirring continuously until they have all curled a bit and are opaque.
How do you cook a red fried shrimp?
Toss together shrimp, oil, and remaining 1 teaspoon salt in a large bowl. Grill shrimp, covered, just until shrimp are bright red and charred, 2 to 3 minutes on each side. Toss with lemony garlic butter, and serve immediately. Royal reds are the kings of Gulf shrimp.
What is royal red shrimp?
Royal Red Shrimp are found deep in the ocean and are red when raw. They’re sweeter than regular shrimp with a flavor and texture more like lobster. Learn how to cook Royal Reds here. If you happen to get your hands on the delicious Royal Red shrimp, there’s some differences from your standard shrimp you should be aware of to cook them perfectly.
How do you season royal red shrimp?
Next, it’s time to season your shrimp and enhance their natural flavors. You can keep it simple with a sprinkle of salt and pepper, or get creative with a blend of your favorite spices. Consider adding a hint of paprika, garlic powder, or a squeeze of fresh lemon juice to elevate the taste profile of your Royal Red Shrimp.