Hey there, fellow seafood lovers! After years of experimenting (and yeah, some epic fails) with royal red shrimp, I’m gonna share everything I know about getting these sweet, tender creatures just right. Trust me, Gulf Coast Eco Seafood has taught me a thing or two about these delicious deep-water beauties!
Quick Answer (For Those in a Hurry!)
Boil royal red shrimp for 2-2½ minutes max in their shells. That’s it! But wait – there’s more to getting them perfect…
What You’ll Need
- A pot of water
- Salt or Old Bay seasoning
- Ice bath ready
- Fresh or frozen royal reds (no more than 1 lb per batch!)
- Your favorite melted butter
Step-by-Step Guide (The Right Way!)
-
Defrosting (if frozen)
- Put shrimp in bowl of water
- Wait 15-20 mins
- Don’t rush this step (I learned the hard way!)
-
Prep Your Water
- Get that water boiling
- Add plenty of seasoning
- Make sure it’s a rolling boil (bubbles everywhere!)
-
The Crucial Cooking Part
- Drop in NO MORE than 1 lb at once
- Set timer for 2-2½ minutes
- DON’T walk away (seriously, these babies are sensitive!)
-
The Ice Bath Rescue
- Immediately transfer to ice water
- This stops the cooking process
- Prevents that nasty mushy texture we all hate
Pro Tips from My Kitchen to Yours
- Don’t Overcrowd: Stick to 1 lb max per batch. I know it’s tempting to cook more, but trust me, it ain’t worth it!
- Keep the Shell On: Peeling before cooking? Big mistake! The shell adds flavor and protects the meat.
- Watch the Clock: These aren’t your regular shrimp – they’re more delicate. Even 30 seconds too long can ruin them.
Alternative Cooking Methods
If boiling ain’t your thing, try these:
- Grilling: 1½ mins per side on high heat
- Sautéing: Same timing, just make sure they’re peeled first
Common Mistakes (Yep, I’ve Made ‘Em All!)
- Overcooking – Results in mushy shrimp (yuck!)
- Cooking too many at once – Leads to uneven cooking
- Peeling before boiling – Loses that amazing flavor
- Skipping the ice bath – They’ll keep cooking and get rubbery
Serving Suggestions
We always serve ours with:
- Melted butter (the classic way)
- Fresh lemon wedges
- Cold beer (optional but recommended! )
Why Royal Reds Are Special
These deep-water shrimp are sweeter than regular shrimp and more delicate – that’s why timing is everything! They’re caught in deep Gulf waters and have a taste that’s more like lobster than regular shrimp.
Storage Tips
If you’ve got leftovers (which rarely happens at my house!):
- Keep them in the shell if possible
- Store in airtight container
- Use within 2 days
- Don’t reheat! They’re amazing cold
FAQ
Q: Can I cook them frozen?
A: Nope! Always thaw first for even cooking.
Q: Why do they turn mushy?
A: Usually from overcooking. Stick to the 2-2½ minute rule!
Q: Can I use seasoning other than Old Bay?
A: Sure! But Old Bay is the classic choice for a reason.
Final Thoughts
Look, cooking royal red shrimp ain’t rocket science, but it does need attention to detail. Follow these steps, and you’ll have perfect peel ‘n eat shrimp every time. And remember – when in doubt, less cooking time is better than more!
P.S. – If you mess up your first batch, don’t sweat it! We’ve all been there. Just remember: 2-2½ minutes, ice bath, and lots of butter for dipping!
Now go forth and boil some amazing royal reds! And hey, if you’ve got any questions or want to share your own tips, drop ’em in the comments below. We’re always learning new tricks in the kitchen!
#seafood #cooking #shrimp #royalreds #gulfcoastseafood #cookingwithlove
Recipe #1 – Grilled Royal Red Shrimp With Lemony Garlic Butter
Let’s start with grilled royal red shrimp. This royal red shrimp with lemony garlic butter is a delicious addition to any meal.
- 1 cup softened unsalted butter (8 oz.)
- 1 ½ tablespoons minced garlic
- 2 tbsp lemon zest
- 2 ½ tbsp.fresh lemon juice (approximately 2 lemons)
- tablespoon fresh thyme, sliced
- 1 teaspoon black pepper
- 2 tsp. kosher salt (divided
- 2-pound royal red shrimp (fresh)
- 2 tablespoons of olive oil (extra virgin)
Preheat the grill to a medium setting (350°F to 400°F). In a medium mixing bowl, combine the butter, garlic, lemon zest and juice, thyme, pepper, and 1 teaspoon of salt.
In a large mixing bowl, mix the shrimp, oil, and the remaining salt. Then transfer the shrimp to an oven-proof tray and grill them for 2 to 3 minutes on each side, or until bright red and burnt. Toss with lemony garlic butter and serve right away.
Serves
See how easy the recipe is. Now it’s your turn to make this delicious dish.
Recipe #3 (b)- Sauteed Royal Red Shrimp
This is another recipe for sauteed royal red shrimp. Royal red shrimp can be prepared in a variety of ways. I’m hoping that the crushed red pepper flakes, a couple of garlic cloves, parsley, and oregano in this recipe will provide a lot of flavor for sauteed shrimp. It can be served alone or with radicchio and ricotta spaghetti.
- 1½ pounds big shrimp, peeled and deveined, tails on
- 2 tbsp extra-virgin olive oil
- Lemon wedges for serving
- 4 minced garlic cloves
- 2 tablespoons fresh flat-leaf parsley, chopped
- 2 tbsp. fresh oregano, chopped
- A pinch of red pepper flakes, crushed
- 1/2 cup white wine, dry
- Freshly ground black pepper and coarse salt
First, heat the oil in a large skillet over medium heat. Cook for 1 to 2 minutes, or until the garlic is tender but not browned. Add the shrimp, parsley, oregano, and red pepper flakes. Then, cook and stir frequently, for about 2 minutes, or until the shrimps are bright pink and opaque.
Increase the heat to medium-high and add in the wine. Cook until the liquid has mostly evaporated. After that, pull the pan from the heat and season it with salt and pepper. Serve immediately, garnished with lemon wedges.