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 get Royal Red shrimp, they are different from regular shrimp in some ways that you should know about so you can cook them perfectly.
Red shrimp are a highly prized variety of shrimp known for their large size, vibrant crimson color, and exceptionally sweet, rich flavor Often called “the crown jewel of the Gulf”, red shrimp stand out from more common white and brown shrimp Let’s take a closer look at these delicious shellfish.
Red shrimp, whose scientific name is Pleoticus robustus, inhabit deep, cold ocean waters ranging from the northeast coast of the United States down to northern South America Their preference for deep, sandy habitats far offshore makes them more challenging to catch than other shrimp species
Several types of red shrimp exist but the most prized are found in the Gulf of Mexico. Gulf red shrimp live up to 60 miles offshore at depths of 800-1500 feet. The icy cold waters give them their striking color and ultra-sweet taste. Only a limited number of licensed fishermen are permitted to trawl for these shrimp.
Red shrimp season in the Gulf runs from late summer through fall, with the peak in September. Some key facts about red shrimp:
- Reach sizes over a foot long
- Weigh up to 3 ounces each
- Delicate texture and juicy bite
- Sweet, briny, buttery flavor
- Cooks faster than white/brown shrimp
- Found frozen year-round when fresh out of season
Why Are They Called Red?
Red shrimp get their name from their bright crimson shells and bodies. Their natural pigmentation results from astaxanthin, a carotenoid compound found in their diet of plankton and algae. This gives them a reddish-pink color even when raw.
When cooked, red shrimp turn a deeper scarlet red. Their striking color makes them stand out dramatically from the more muted tones of brown and white shrimp.
Taste and Texture
Aficionados praise red shrimp for their exceptionally sweet, nuanced flavor and tender texture. Their taste has been compared to lobster or sweet bay scallops. The cold deep-sea habitat contributes to their sweetness by allowing the shrimp to store more glycogen in their muscles.
When cooked properly, red shrimp have a delicate, moist texture and juicy bite. The meat is succulent with a buttery richness. Even when simply steamed or grilled, their pure, sweet seafood flavor shines through.
Availability and Price
Fresh red shrimp are available locally on the Gulf coast during peak season from late summer to fall. But since the shrimp boats freeze their catches right on board, high-quality frozen red shrimp can be mail ordered year-round.
Due to the effort required to catch these deepwater shrimp, red shrimp command a higher price than regular brown or white shrimp. Expect to pay a premium for fresh red shrimp when in season, and look for sales on frozen red shrimp out of season.
Check menus at local Gulf coast restaurants during red shrimp season to find chefs featuring these special shrimp. They may not advertise having them due to limited seasonal availability, but will serve them as a special off-the-menu item to those in the know.
How to Cook Red Shrimp
Red shrimp can substitute for regular shrimp in any recipe, but their ultra-sweet flavor and delicate texture deserve to be highlighted. Some tasty ways to prepare red shrimp:
- Grilled with garlic-lemon butter
- Cold shrimp rolls or ceviche
- Simmered in tomato sauce for pasta or risotto
- Quickly sautéed with white wine and herbs
- Mixed into seafood stews and bisques
Cook red shrimp briefly to prevent overcooking. Their shells turn bright pink when done. Serving red shrimp chilled, or with light accompaniments allows their sweet brininess to shine.
Shell-On or Peeled?
Many aficionados insist the best way to eat red shrimp is shell-on. The shells protect the delicate meat during cooking. Then peeling your own shrimp at the table provides the full experience of their color and flavor.
However, peeled red shrimp offer convenience for recipes like pastas and salads. Choose refrigerated, not frozen, peeled shrimp which retain more flavor and texture. Or buy shell-on and peel them yourself just before using.
How to Tell Red Shrimp Apart
It’s easy to distinguish red shrimp from the more common brown and white varieties:
- Much larger size, up to 8-12 inches long
- Vibrant red color on body and shells
- Naturally sweet, lobster-like flavor
- Lives in deep offshore waters
- Limited seasonal availability
Spot prawns are one related shrimp variety with a similar red color and sweet taste. But spot prawns have white spots on their shells and primarily live along the Pacific coast.
Health Benefits of Red Shrimp
Red shrimp deliver impressive health benefits. A 3-ounce serving provides:
- 20 grams of protein
- Rich in selenium, vitamin B12, and astaxanthin
- Low in mercury compared to other seafood
- High in antioxidants for cell health
- Omega-3 fatty acids for heart health
Their high concentration of astaxanthin provides powerful anti-inflammatory properties that can help reduce risk factors for chronic diseases.
Sustainability and Fishing Practices
The limited red shrimp fishery in the Gulf of Mexico is considered well-managed and sustainable. Strict permitting and catch quotas help prevent overfishing. Plus the icy deep-sea environment where red shrimp live makes them slower to reproduce, so limited catches help maintain healthy populations.
When buying red shrimp, look for products sourced from the Gulf coast fishery, which has the strongest sustainability practices. Red shrimp caught in foreign fisheries may not have as strict oversight.
The Bottom Line on Red Shrimp
What Are Royal Red Shrimp?
When I spotted some Royal Red Shrimp at my grocery store recently, I had to snap them up. They’re really unique. They live 430 fathoms deep, which is about a half-mile, and are hard for fishermen to catch, so they’re not very profitable. There are many places to find this unique seafood, but the best place is on the Gulf Coast, between the Florida panhandle and Mississippi. You can eat Royal Reds all year because they are flash frozen on the boats, even though they are at their best in September. These fruits are in season from late summer to late fall.
They have a sweeter and more buttery flavor than other shrimp, a bit like lobster even. The coolest thing is that they’re pink even before you cook them. See:
How Do You Know When They Are Cooked?
Because they’re already pink, you can’t use the usual method for determining if they’re cooked or not. Normally, shrimp turn pink when they’re cooked and that’s a great indicator of their doneness. Instead, you have to watch for Royal Reds to turn more opaque and to curl up a bit.
In the pan below, they’ve been cooking for about a minute. As you can see, some of them have begun to curl and become opaque, while others are still a little more flexible.
