Skip to Content

Royal Red Shrimp Recipe

0 Comments
Jump straight to the recipe here (but you'll miss a lot of good info)!

If you’ve never tried Royal Red Shrimp, I’m here to tell you that they’re worth every penny. Read on to find out why these shrimp are so beloved!

I have a fondness for Royal Red Shrimp that’s borderline obsessive. I order some every year – sometimes two or three times – and rarely go without a bag or two in my freezer.

Royal Red Shrimp

It all started when my parents would spend a few weeks each year in Orange Beach, Alabama with my aunt and uncle. The first time I flew down to spend a few days with them, they were all enthusiastic to share with me their favorite finds of the area: Cosmos for a penny, the fantastic seashells to be found along the shoreline, and their favorite spots for lunch. But, by far, what I heard about most were the incredible Royal Red Shrimp.

And they weren’t wrong! I enjoyed everything we ate and experienced, but those Royal Reds really won my heart. They’re large shrimp with a flavor and texture very close to lobster. We all began calling them “little lobsters” and must have prepared them every way possible. 

The best way to prepare Royal Reds is, in my humble opinion, the simplest. They’re not inexpensive, and have such wonderful flavor, that enjoying them boiled or steamed served with a simple cocktail sauce and/or drawn butter is definitely the way to go. The Royal Red recipe I’m sharing (if you can even call it a recipe!) is the way I make these 99.9% of the time. There’s just no need for anything fussier.

But First, Where Can You Buy Royal Red Shrimp? 

Back when my parents were still traveling down to Alabama’s Gulf Coast, I’d simply bring a few pounds back on ice when I’d visit them. A few years after they’d gotten too old to travel, I had the brilliant idea to order them some Royal Reds for Christmas since I knew they really missed them. There are many places online that sell them, but sadly, they were all sold out at the time. After much searching, I found them available to order online at Wild Alaska Salmon and Seafood. I wasn’t sure they’d be the same quality since the Gulf Coast is nowhere near Alaska, but I gave them a shot.

It turns out that was an excellent choice, and my parents LOVED their Royal Red shrimp! They were just as large and plump as what we were familiar with and had that incredible flavor reminiscent of lobster. That was five or six years ago, and we’ve gone in on orders together every year since (it’s cheaper the more you buy). Each 2-lb package has about 26-30 shrimp with a 6-lb minimum order. We usually order 8-10 pounds at a time, which gives us 4-5 bags each. They come deveined and split, which makes them very easy to prepare and enjoy.

How To Prepare Royal Red Shrimp

You can use Royal Reds in any recipe that calls for shrimp, but take it from me – they’re perfect just boiled or steamed! In my opinion, this simple preparation is the best way to showcase their flavor and texture. And it’s SO SIMPLE you won’t believe it!

The shrimp will arrive on dry ice (this should be true no matter where you order from, and I’d ask to be certain before ordering) and will still be frozen. Just pop them directly in your freezer once they’re unpacked.

Then, when you’re ready to cook them, fill a large pot of water and bring it to a boil. You can prepare as many or as few shrimp as you like, so the size of your pot will depend on that (I’ve made as few as three, just for me)!

Drop the frozen shrimp into the boiling water, turn down the heat, and adjust the heat as necessary to keep it at a strong simmer/slow boil. I set my timer for 4 minutes, but I keep an eye on them in case they finish cooking a little sooner. You’ll know they’re done when they’ve curled up a bit and they’ve turned opaque. 

Remove them with a slotted spoon and place on a paper towel. Blot them dry with another paper towel to make sure they’re nice and dry. You can serve them immediately, or pop them in the refrigerator to serve them chilled. That’s a matter of personal preference, and we enjoy them both ways!

You can also remove the shells after cooking if you like, but since ours come deveined and split, I leave them on and let everyone remove their own shells. They come off very easily, making this Royal Red Shrimp recipe the easiest seafood – and the most delicious – you’ll ever make!

What Is Royal Red Shrimp?

Royal Red Shrimp Ingredients

I hesitate to even include this section because so few ingredients are even needed! But you may still find it helpful, so here they are:

2 pounds Royal Red Shrimp
1 lemon
Cocktail Sauce – Store bought, or make a quick batch of your own!
Melted Butter – Salted or unsalted, either works fine. You can even use ghee if you prefer.
Garlic – Use minced (fresh or store-bought), or add some fresh roasted garlic.

You don’t need all of these ingredients for this recipe, in fact, all you technically need are the shrimp. The rest you can mix and match, or use them all which is what I use when I make them. 

What To Serve With Royal Red Shrimp

Royal Red Shrimp are delicious on their own, but if you want to make a meal, here are some of our favorite things to serve them with:

Have you tried Royal Reds? Be sure to snap a photo and tag us @thewickednoodle on all social platforms. We’d love to see yours and hear what you think!

Royal Red Shrimp

Royal Red Shrimp Recipe

Yield: 4-6 servings (About 28 Shrimp)
Prep Time: 5 minutes
Cook Time: 4 minutes
Total Time: 9 minutes

This recipe is perfect for a gathering on New Year’s Eve, the holidays, or anytime you want to splurge and serve something extra-special. They’re especially perfect because they can be prepared ahead of time!

Ingredients

  • 2 pounds Royal Red Shrimp, split and deveined

Optional, For Serving

  • 1 lemon, sliced into wedges
  • Cocktail sauce
  • Melted butter
  • 1-2 garlic cloves, minced

Instructions

  1. Fill a large pot of water and bring it to a boil. 
  2. Carefully drop the frozen shrimp into the boiling water and set the timer for 4 minutes. Turn down the heat, and adjust the heat as necessary to keep it at a consistently strong simmer/slow boil. Keep an eye on them in case they finish cooking a little sooner. You’ll know they’re done when they’ve curled up a bit and they’ve turned opaque. 
  3. Remove them with a slotted spoon and place them on a paper towel. Blot them dry with another paper towel to make sure they’re nice and dry. You can serve them immediately, or pop them in the refrigerator to serve them chilled. 
  4. If serving with butter, put the minced garlic into a microwave-safe dish (the garlic is optional) and add the butter. Microwave until the butter is melted, then stir it well.
  5. Serve the shrimp with the lemon wedges, cocktail sauce, and drawn butter.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 215Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 324mgSodium: 1546mgCarbohydrates: 7gFiber: 1gSugar: 2gProtein: 35g

This data was provided and calculated by Nutritionix.

© Kristy Bernardo
Cuisine: Seafood / Category: Main Dish
Royal Red Shrimp Recipe

Try These Recipes Next!

Kristy Bernardo
Latest posts by Kristy Bernardo (see all)

Skip to Recipe