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You’ll find no shortage of meat centric recipes here on grillseeker.com, and even more of them in my book; Grill Seeker: Basic Training for Everyday Grilling. I am a true carnivore; but that doesn’t mean I don’t enjoy something other than a thick cut NY Strip Steak on occasion. That’s why today, we’re talking Argentinian Red Shrimp, a hidden little gem available at places like Omaha Steaks.
First, let’s talk about where these wild caught shrimp come from. Unlike royal red shrimp that are caught off the coast of Florida, Argentinian Red Shrimp are a deep water shrimp caught in the cold water of the Western region of the South Atlantic. Royal reds are tasty, but they are very limited in availability. Both are generally sold to the consumer as frozen shrimp they’re sweeter than typical farm raised shrimp and have the texture and taste closer to lobster than shrimp.
How to prepare Argentinian Red Shrimp
We’re going simple here, marinate these shrimp for a couple hours in my marinade that adds just a bit of heat to balance the sweetness of the shrimp. I’m on record as saying I’m not a fan of heat for heat’s sake, but when it complements the protein I’m all in, and that’s the case here. We’re just going to place the thawed raw shrimp in a sealable bag, cover with marinade and let them sit in the refrigerator for a couple hours. That’s it, pretty simple huh?
How to cook frozen Argentinian Red Shrimp
This dish has quickly become one of my favorites not only for the unique flavor, but also the simplicity and how quickly these shrimp cook; literally in half the time of a regular shrimp which is already a quick cook to begin with. After a couple hours in the marinade, simply skewer them, (I recommend using two skewers for every six or seven shrimp to prevent them from spinning on a single skewer) and grill about 2-3 minutes per side over high heat.
How to serve grilled shrimp
After these come off the grill, pour your warm garlic butter over top to the finish the dish, and garnish with some finely chopped chives or flat leaf parsley. Generally garnish is used for visual appeal and I find that using chopped chives adds yet another layer of flavor to this dish that parsley doesn’t, and both look great. When it’s all said and done, we’re talking about what might be the most epic shrimp dish you’ve put on the table.
Grilled Argentinian Red Shrimp Recipe
Serves: 4 | Prep time: 10 mins. | Cook time: 4-5 mins.
For The Shrimp:
2 lbs Argentinian Red Shrimp
1/2 cup olive oil
1 1/2 tsp garlic powder
1 tsp kosher salt
1 tsp black pepper
1 tsp cayenne pepper
1 tsp Italian seasoning
For The Sauce:
1 stick butter
2 cloves garlic, finely minced
2 tbsp chives, chopped
Step-by-Step Instructions for Grilled Argentinian Red Shrimp Recipe
Step 1: Whisk together all ingredients for shrimp marinade in mixing bowl.
Step 2: Place shrimp in a gallon sized sealable plastic bag and pour marinade over shrimp. Ensure shrimp is evenly coated, force air out of bag and seal. Place on a plate and put in refrigerator for 30 minutes to two hours.
Step 3: After shrimp has marinated, light grill and set up for direct high heat. Place small oven safe sauce pan on grill over indirect heat and add butter and garlic. This should be enough to melt your butter but if not, just slide the pan over the direct heat when you grill the shrimp.
Step 4: While grill preheats, skewer shrimp onto 12” wooden skewers.
TIP: Using two skewers for the shrimp will prevent them from spinning on a single skewer.
Step 5: Place shrimp directly over heat and grill for about two minutes, flip and grill an additional two minutes.
Step 6: Remove from grill, baste with melted butter and garlic and garnish with chopped parsley.
Make this Grilled Argentinian Red Shrimp Recipe:
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- 2 lbs Argentinian Red Shrimp
- 1/2 cup olive oil
- 1 1/2 tsp garlic powder
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tsp cayenne pepper
- 1 stick butter
- 2 cloves garlic finely minced
- 2 tbsp chives chopped
Whisk together all ingredients for shrimp marinade in mixing bowl.
Place shrimp in a gallon sized sealable plastic bag and pour marinade over shrimp. Ensure shrimp is evenly coated, force air out of bag and seal. Place on a plate and put in refrigerator for 30 minutes to two hours.
Light grill and set up for direct high heat. Place small oven safe sauce pan on grill over indirect heat and add butter and garlic.
While grill preheats, skewer shrimp onto 12” wooden skewers.
Place shrimp directly over heat and grill for about two minutes, flip and grill an additional two minutes.
Remove from grill, baste with melted butter and garlic and garnish with chopped parsley.