Hey there, seafood lovers! As someone who’s cooked hundreds of pounds of Argentine red shrimp over the years, I’m excited to share my tried-and-true tips for getting these delicious crustaceans just right Let’s dive right into what you need to know about boiling these sweet, lobster-like treats
Quick Answer
For perfectly cooked Argentine red shrimp boil them for just 2-3 minutes. That’s it! These shrimp cook super fast and trust me, you don’t wanna overdo it.
What Makes Argentine Red Shrimp Special?
Before we get into the cooking details here’s what makes these shrimp so awesome
- Natural red color (even before cooking!)
- Sweet, lobster-like flavor
- Firm but tender texture
- Found in the Atlantic waters off South America
- Peak season: April to June
- More expensive than regular shrimp (but worth it!)
Step-by-Step Boiling Instructions
1. Prep Your Water
- Fill a large pot halfway with water
- Add plenty of salt (about 1/4 cup per quart)
- Bring to a rolling boil
2. Prepare the Shrimp
- If frozen, thaw completely
- Clean under cold water
- Pat dry with paper towels
- Optional: peel and devein (I sometimes leave shells on for more flavor)
3. Cooking Time Guide
Based on shrimp size:
- Small (31-40 count): 2 minutes
- Medium (26-30 count): 2.5 minutes
- Large (16-20 count): 3 minutes
4. The Boiling Process
- Add shrimp to boiling water
- Stir gently once or twice
- Watch for color change to opaque pink
- Remove promptly when done
5. Stop the Cooking
- Immediately drain in colander
- Rinse with cold water or use ice bath
- Don’t skip this step – it prevents overcooking!
Pro Tips from My Kitchen
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Don’t Overcrowd: Cook in batches if needed. Too many shrimp at once can lower water temperature.
-
Flavor Boosters: Try adding to your boiling water:
- Lemon slices
- Bay leaves
- Garlic cloves
- Old Bay seasoning
- White wine (my personal fave!)
-
Shell Strategy: I often leave shells on during boiling – they add flavor and protect against overcooking.
How to Know They’re Done
Look for these signs:
- Color change to bright pink-red
- Slight curl into “C” shape
- Firm, opaque flesh
- If they curl into tight “O” shapes, they’re overcooked
Common Questions I Get
Q: Can I use frozen Argentine red shrimp?
A: Yep! Just thaw them completely first. I put mine in the fridge overnight.
Q: What if I don’t have an ice bath ready?
A: Cold running water works in a pinch, but ice bath is better for stopping the cooking process.
Q: Can I boil them with seasoning?
A: Absolutely! I love adding aromatics to the water. Just don’t go overboard – these shrimp have great natural flavor.
Serving Suggestions
Here’s what I love doing with my boiled Argentine red shrimp:
- Simple cocktail sauce dip
- Garlic butter sauce
- Cold shrimp salad
- Pasta dishes
- Tacos (amazing!)
Storage Tips
- Keep leftover cooked shrimp in airtight container
- Good in fridge for 2-3 days
- Don’t freeze after cooking – texture gets weird
Final Thoughts
Remember, when it comes to boiling Argentine red shrimp, less is definitely more. These aren’t your regular white shrimp – they’re special and deserve careful cooking. The key is that quick 2-3 minute boil and immediate cooling. Get that right, and you’ll have perfectly cooked, sweet, and tender shrimp every time.
Note: Prices and availability of Argentine red shrimp may vary by season and location. Check your local seafood markets for the best deals!
How to thaw frozen shrimp
For the best results when learning how to cook shrimp, I recommend thawing it before cooking. Here are three ways you can do that:
- Option 1: The safest, most effective way to thaw frozen shrimp is to transfer them to the fridge overnight. Then, drain any excess water, patting the shrimp with a clean paper towel when you’re ready to use.
- Option 2: If you’re in a hurry, you can place your frozen shrimp in a plastic bag. Then, submerge the bag in a bowl of cold water. Change out the water several times, swirling the bag around until the shrimp thaw.
- Option 3: Place the frozen shrimp directly in a colander, and run them under cool water.
The best types of shrimp to use
You can learn how to make flavorful shrimp with pretty much any kind of shrimp you have on hand. That said, there are a few types that will yield the most tender, flavorful results.
- With the shell. You can use shrimp without the shell if you’re looking for ease and convenience. However, when possible leave the tails and shells on to infuse even more flavor.
- Different sizes. I like to use large shrimp that come with 20-25 pieces per pound. They’re good for salads and added to dishes. However, if you’re using boiled shrimp for shrimp cocktails or appetizers, go for jumbo shrimp or colossal shrimp, and adjust the boiling time as needed.
- Wild, sustainable is best. I always prefer to use, wild, sustainable shrimp when possible. Typically, you can find wild, sustainable varieties at stores like Costco, Trader Joe’s, and Whole Foods or a local seafood vendor or fishmonger.
- Deveined. For convenience, I recommend using shrimp that are cleaned and deveined. I like to keep raw Argentinian red shrimp from Trader Joe’s on hand in the freezer, they are peeled and deveined and quick to defrost. If the vein is still intact, be sure to devein your shrimp before cooking.
Note: If using pink shrimp, like I do in the photos, note that they stay pink both raw and cooked. The color will just become more pronounced as they boil. Typical raw shrimp is greyish brown and turns pink when cooked.