Rock shrimp are a delicious type of shrimp that have a taste and texture similar to lobster. Their hard outer shell makes them a bit trickier to prepare than regular shrimp, but with some simple techniques, you can easily cook up these tasty crustaceans at home.
What Are Rock Shrimp?
Rock shrimp, also known as Sicyonia brevirostris, are a species of shrimp that live in warm ocean waters off the Atlantic and Gulf coasts. They get their name from their very hard, rock-like shells These shells are thicker and tougher than regular shrimp shells
Rock shrimp can grow up to 6 inches long, but the ones we eat are usually around 2 inches. They live up to 2 years, which is a short lifespan compared to other shrimp species.
The meat inside rock shrimp shells has a sweet, lobster-like flavor. When cooked, the shells turn reddish like a lobster tail. This makes them a delicious indulgence.
How to Buy Rock Shrimp
Rock shrimp are not farmed like regular shrimp. They are only available fresh if caught locally, but you can find frozen rock shrimp at many grocery stores.
When buying, look for shrimp with undamaged shells and a mild seafood scent. Avoid any with black spots or an ammonia odor. Rock shrimp are sold by the pound. Allow 6-12 medium shrimp per serving.
How to Clean Rock Shrimp
Rock shrimp require a bit more prep than regular shrimp due to their tough shells. Here are some tips for cleaning them:
- Remove the head by twisting and pulling. This will pull out some internal parts.
- Use scissors or kitchen shears to cut through the shell along the back.
- Peel back the shell and remove the vein running along the back.
- Rinse out any remaining innards under cold water.
- Leave the tail shell on for presentation or snap it off for easier eating.
It takes some work to get rock shrimp prepped, but it’s worth it for their sweet flavor.
How to Cook Rock Shrimp
Rock shrimp cook faster than regular shrimp due to their smaller size. They are delicious prepared in a variety of ways:
Grilling
Grilling brings out the rich, smoky flavors of rock shrimp. Brush the shells with olive oil and cook 2-4 minutes per side over direct high heat until opaque. Serve with grilled lemon wedges.
Sauteeing
Cook rock shrimp in a pan with garlic, lemon juice, white wine, and butter. Saute 2-3 minutes until pink and curled. Toss with pasta or rice.
Baking
Arrange rock shrimp in a baking dish, drizzle with olive oil, garlic, and herbs, and bake at 400°F for 4-5 minutes until shells turn pinkish-red. Squeeze lemon over shrimp when done.
Broiling
Place oiled rock shrimp on a broiler pan 3-4 inches from heat. Broil 2-3 minutes per side until opaque. Sprinkle with Parmesan cheese the last minute if desired.
Boiling
Drop rock shrimp into boiling salted water and cook uncovered 2-3 minutes until pink, curled, and opaque. Drain and serve with drawn butter or cocktail sauce.
Air Frying
Toss rock shrimp with oil and breadcrumbs. Air fry at 400°F for 4-6 minutes, shaking halfway, until crispy. Enjoy as appetizers or in shrimp tacos.
Monitor closely and don’t overcook rock shrimp or they can become tough. Cook just until the flesh turns opaque.
Serving Suggestions
Rock shrimp make tasty appetizers, entrees, salads, and more. Here are some serving ideas:
- Chilled shrimp cocktail with lemon and cocktail sauce
- Garlic rock shrimp pasta or risotto
- Rock shrimp tacos with avocado and slaw
- Shrimp salad with greens, tomato, and cucumber
- Grilled rock shrimp kabobs with vegetables
- Blackened rock shrimp po’ boy sandwich
- Rock shrimp pizza or nachos
- Gumbo, jambalaya, or shrimp & grits
- Shrimp scampi over linguine
Don’t be intimidated by their shells – rock shrimp are worth the effort for their sweet lobster-like taste. Follow these simple steps for cleaning and cooking rock shrimp, and enjoy their delicious flavor in your favorite dishes. Just be sure not to overcook them, and your hard work will be rewarded with tender, succulent rock shrimp.
A little background on these shellfish Rock shrimp (Sicyonia brevirostris) have a hard, spiny shell more like a lobster rather than its shrimp cousins. The shell is “hard as a rock,” hence the term rock shrimp. They live and spawn in warm deep waters, 120 to 240 feet. Until machines were invented to process them, rock shrimp were popular only with avid fishermen and divers because getting to the meat through the hard shell was such a chore. Today rock shrimp is readily available, both fresh and frozen, head on or off, split and/or deveined. Rock shrimp do not grow as large as their shrimp cousins. Like shrimp, they are sorted and sold by count, meaning the number of shrimp it takes to weigh in at 1 pound. The largest commercially-available rock shrimp are 21 to 25 to the pound and are about 2 inches in length (although some have been found measuring up to 6 inches).
- Do not skip the grit cleaning method
- Don’t cook these too long; they’re done when they turn bright pink.
- Always salt the water a little when soaking them
- If it’s frozen, let it thaw in water in the fridge. Never leave seafood out to thaw.
- Serve with hot sauce, cocktail sauce or herb butter
Cleaning method: To ensure all sand is out methods: Rinse shellfish under running water to remove loose sediment, discarding any with broken shells. (Healthy shellfish will close their shells when firmly tapped.) Transfer shellfish to a large pot of cold salted water (like their natural environment). Refrigerate, stirring occasionally, for 30 minutes. Just before cooking, lift the shellfish out of the water by hand, so that the sediment remains at the bottom of the pot. Mussels sometimes have small, fibrous “beards,” which should be pinched off. Spoon out the delicious juices when serving. Any grit released during cooking will fall to the bottom of the cooking liquid, where it should stay. Another method I prefer is to do soak and boil to ensure the grit is all out. I do
- 3 tablespoons butter melted add below and stir
- Mix together and serve as a dipping sauce.