This Argentine Red Shrimp Recipe is easy to make, comes together in under 15 minutes and is super flavorful!
After I found frozen Argentine Red Shrimp at Trader Joe's, my life was changed. If you shop at Trader Joe's, you might have seen them. These wild shrimp are sweet and juicy. They taste very similar to lobster BUT they cost much less.
Why you'll love this Argentine Red Shrimp Recipe:
- Super easy recipe - All you have to do is toss together the shrimp with oil and spices, cook the shrimp and add coconut milk, lemon and parsley.
- Naturally dairy free - This recipe requires zero butter or cream, but is still rich from the canned coconut milk.
- Cheaper option - Since these taste similar to lobster, but without the price tag!
- Quick - If you are busy and need to have dinner on the table quickly, this recipe takes less than 15 minutes.
Ingredients overview:
- argentine red shrimp - They should be peeled, deveined with the tail removed. They come like this from Trader Joe's.
- avocado oil - Any neutral oil will work fine.
- garlic powder, paprika, salt and ground black pepper - The perfect blend of spices!
- unsweetened full fat canned coconut milk (Use the thick part) - This is my replacement for cream and it works magic. Do not use light coconut milk or anything from a carton. Both won't yield the same results.
- fresh lemon juice - No bottled stuff!
- fresh parsley - Be sure to use fresh! Fresh dill would also work great.
How do you cook Argentine Red Shrimp?
A complete list of ingredients, amounts and instructions is located on the recipe card below.
- Defrost the shrimp. I typically defrost them overnight in the fridge. I find that’s the best way.
- Once defrosted, pat them dry to remove excess water.
- To a bowl add the shrimp, oil, garlic powder, paprika, pepper and salt.
- Heat a skillet on medium heat.
- Cook the shrimp for 1-2 minutes per side.
- Turn the heat to medium low and add coconut milk, lemon juice and parsley.
- Simmer for 2-3 minutes before serving.
Recipe pro tips:
- Make sure the shrimp are nice and dry or the sauce will be watery.
- Don't skip the coconut milk. It makes the sauce so decadent!
- Use fresh lemon juice and fresh herbs over bottled lemon juice and dried herbs.
Storage directions:
Store cooked shrimp in the fridge in an airtight container for up to 2 days.
Frequently asked questions:
Argentine red shrimp are more red in color, sweeter and juicer than other shrimp varieties. They taste similar to lobster.
You can tell Argentinian shrimp are cooked when they curl up into a "c" like shape and turn white in color. They typically take 1-2 minutes to cook per side.
Argentine Red Shrimp Recipe
Ingredients
- 1 pound argentine red shrimp - peeled, deveined and tail off
- 2 tablespoons avocado oil
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ cup unsweetened full fat canned coconut milk - Use the thick part
- 1 ½ tablespoons fresh lemon juice - About juice from ½ lemon
- 1 ½ tablespoons fresh parsley
Instructions
- Defrost the shrimp. I typically defrost them overnight in the fridge. I find that’s the best way.
- Once defrosted, pat them dry to remove excess water.
- To a bowl add the shrimp, oil, garlic powder, paprika, pepper and salt.
- Heat a skillet on medium heat. Cook the shrimp for 1-2 minutes per side. Turn the heat to medium low and add coconut milk, lemon juice and parsley. Simmer for 2-3 minutes before serving.
This nutrition information is an estimate and should not be taken as fact. The owner of this website is not liable for this estimation.
Ann
Maybe it is a mistake I made, but it had too much oil. Was I not suppose suppose to use the Garlic, Paprika, oil combo to sauteed sauteed the shrimp. I ONLY used the solid part of the Coconut milk.
You can try using less oil next time if you didn't enjoy it as is.
Allison
I love this recipe! My husband requests every week. We get the shrimp from Costco and I always keep canned coconut milk because of you. So yummyyyy!
I'm so happy to hear that! It's a favorite in our house as well. 🙂