Why We Love This
Fresh and plump, these wild-caught shrimp will have you thinking you're eating lobster. Sustainably sourced which means no antibiotics—only the real deal.
About this item
- Ideal for grilling
- Wild-caught off the coast of Argentina
- High in protein
- Harvested from a sustainable source
- Sweet, lobster-like taste
Marina Del Ray's Wild Caught Argentine Red Shrimp is the perfect option for your next cookout. Harvested from the cold waters off the Argentine coastline, these plump shrimps have a natural pink sheen and have a sweet, buttery flavor. As they are from their natural habitat, they are 100% antibiotic free.
What is Red Shrimp?
Much like the Royal Red shrimp caught off the coast of Alabama and Florida, Argentine red shrimp is a deep-water shrimp. Larger than other varieties, they are known as jumbo shrimp. Typically, a single pound has sixteen to twenty shrimps.
How Is Wild Caught Shrimp Better than Farmed Shrimp?
If you consume wild shrimp, you often do not have to worry about antibiotics or other harmful byproducts of consuming farm-raised shrimps. However, the most significant benefit of eating shrimp harvested from the sea is the environmental impact. If properly managed, trawling for shrimp is a great way to ensure there is not an overpopulation of this species.
How Is Argentine Red Shrimp Grilled?
To grill Marina Del Ray's Wild Caught Argentine Red Shrimp, first, thaw the desired number of shrimps. Season them to your tastes. Skewers can make it easier to control the grill. Shrimp is thoroughly cooked when the flesh is firm to the touch.
Marina Del Rey's wild caught Argentine red shrimp cooks faster than other varieties of shrimp. Keep a close eye on them while on the grill to ensure they are not overdone.
How Long Is Frozen Shrimp Safe to Eat?
When frozen, consumers should follow the best by date on the package. Once thawed, do not refreeze, as this compromise the quality of texture and taste of the shrimp. After thawing, do not leave uncooked for more than 24 hours. You can store cooked shrimp in the refrigerator for three to four days.