The Argentine Red Shrimp comes from cold water and is caught wild off the coast of Argentina. It tastes a lot like Maine lobster.
Because Alaska only has short seasons for shrimp, we started selling these tasty cold water shrimp, and they have quickly become a customer favorite!!
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We love these Argentine red shrimp so much! So delicious! I made spicy shrimp pasta with some!
Red Lobster’s signature Argentinian Red Shrimp appetizer has become a fan favorite for good reason. These plump, tender shrimp deliver a distinctly sweet flavor and snappy texture that keeps customers coming back. But what exactly are Argentine red shrimp, and what makes the Red Lobster version so craveworthy? I’ve done some digging into this tempting seafood treat to uncover everything you need to know.
Scientifically known as Pleoticus muelleri, Argentine red shrimp inhabit the southwestern Atlantic ocean along the coasts of Argentina, Brazil and Uruguay. They thrive in colder waters between 40-200 meter depths. Their red hue comes from carotenoid pigments obtained through their diet
Compared to other shrimp varieties, Argentine reds grow fairly large, reaching over 8 inches long. Their lifespan is 3-4 years. They feed on phytoplankton, zooplankton and detritus, making them omnivores.
Argentine red shrimp first entered the commercial fishing industry in the 1980s. Since then, the global demand has rapidly increased, making it a top shrimp export for South American countries. Over 80% of the catch gets frozen and shipped internationally.
Why Red Lobster Uses Argentine Red Shrimp
So why does Red Lobster source this particular shrimp species for their restaurants? There are a few key reasons:
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Sweet, Robust Flavor – Argentine reds have a naturally sweet and savory taste compared to other shrimp. Their rich flavor even after freezing makes them ideal for appetizers.
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Texture – The shrimp have a pleasing firm and snappy bite. Their larger size also gives a satisfying mouthfeel.
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Versatile Usage – The shrimp’s sweetness complements different seasonings and cooking methods like grilling, sautéing, skewers and more.
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Year-round Availability – Frozen Argentine red shrimp can be supplied steadily, helping Red Lobster meet demand.
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Cost-effectiveness – Availability and exports make Argentine red shrimp a budget-friendly choice for restaurants.
No wonder these shrimp make the perfect addition to Red Lobster’s menu!
How Red Lobster Prepares Argentine Red Shrimp
To turn these shrimp into a signature appetizer, Red Lobster uses a specific preparation method:
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The shrimp are sourced fresh, then flash frozen immediately to lock in flavor. This freezing process allows year-round availability.
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Thawing is done carefully based on the number of orders to avoid refreezing. This retains texture.
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The shells stay on to preserve juiciness, but are split open slightly for easy eating.
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Skewering keeps the shrimp neatly together on the plate.
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A simple marinade is used to accentuate the natural sweetness before grilling.
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Grilling over high heat gives that iconic char while keeping the interior moist.
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Garnishes like lemon and parsley freshen up the flavor.
This time-tested cooking method allows the incredible taste of Argentine shrimp to take center stage.
Nutrition Information
While any appetizer should be enjoyed in moderation, Argentine red shrimp offer some good nutritional value:
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High in protein – A 3 oz serving provides over 15g of protein.
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Low in fat and calories – Contains under 1g of fat and around 25 calories per shrimp.
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Source of selenium – Selenium supports immune function and metabolism.
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Provides vitamin B12 – Helps form red blood cells and maintain healthy nerves.
So you can feel good enjoying this appetizer as part of a balanced diet.
Savor the Flavor at Home
If you want to recreate the experience of Red Lobster’s signature shrimp at home, I recommend:
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Looking for fresh or flash frozen raw Argentine red shrimp at your local fish market.
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Thawing overnight in the fridge if using frozen.
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Leaving shells on but slicing open slightly.
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Skewering 4-5 shrimp for easy handling.
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Coating the skewered shrimp lightly in olive oil, salt, pepper and paprika or Cajun seasoning.
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Grilling on high 2-3 minutes per side until opaque.
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Squeezing fresh lemon over the shrimp once cooked.
Now you can enjoy the same succulent flavor of Red Lobster’s famous appetizer in your own kitchen. Just be prepared for requests for second helpings.
The next time you’re at Red Lobster, go ahead and order the Argentine red shrimp with a new appreciation for what makes them so delectable. And feel free to use this guide to recreate the experience yourself with flavorful results.
Our favorite seafood meal
Our Shrimp dinner is a favorite and we always look forward to having that meal in our menu.
Wild Argentine Red Shrimp – Costco Product Review
What is Argentine red shrimp?
Argentine Red Shrimp (Pleoticus muelleri) is a crustacean species native to the southwestern Atlantic Ocean, widely distributed along the coasts of Argentina, Uruguay, and Brazil. This species is known for its bright red colour, unique flavour, and succulent texture, which has garnered significant commercial interest.
What does Argentinian red shrimp taste like?
Regular deep water shrimp are a translucent gray color when raw; Argentinian red shrimp have a reddish-pink hue in their raw state. They are also larger on average than regular shrimp or prawns, and have a mildly sweeter flavor. Argentinian red shrimp are not the same as Royal Red shrimp.
What are Argentinian red shrimp tacos?
Argentinian Red Shrimp Tacos are a mouthwatering fusion of Argentine and Mexican flavors. The recipe features plump and flavorful Argentinian red shrimp seasoned with a blend of spices like cumin, chili powder, and garlic. The shrimp are quickly sautéed until perfectly cooked and then served in warm tortillas.
Are red Argentinian shrimp easy to cook?
Red Argentinian shrimp are such a fun and flavorful addition to your menu. They are every bit as quick and easy to cook as regular shrimp, but have a slightly sweeter flavor and feel extra elegant. Some even say they have a taste and texture that reminds them of lobster — but they’re definitely way easier to prepare!