How To Peel Royal Red Shrimp?

  • In a dish of water, put Royal Red Shrimp and let them sit for 15 to 20 minutes to defrost.
  • Heat water to a boil while adding salt, crab seasoning, or Old Bay seasoning.
  • Add no more than 1 pound once the water has come to a rolling boil. a shrimp thaw.
  • Boil in the shell for no longer than 2–2 1/2 minutes.
  • To halt the cooking process, place the shrimp in a bowl with ice and water.
  • Devein and peel.
  • Melted butter is recommended.

Using high heat for 1 1/2 minutes on each side, you can grill or saute your peeled and deveined shrimp if you choose.

Understanding Royal Red Shrimp: Everything You Need to Know

The king and queen of Gulf shrimp are the enormous, red, lobster and scallop-tasting Royal Reds.

To find the sought-after Royal Red shrimp, fishermen must travel great distances and dive deep. Their habitat extends from Massachusetts to French Guiana, but their sweet spots are in the deep, chilly waters between 800 and 1,500 feet below the surface of the Gulf of Mexico, from the Florida Panhandle to the Mississippi coast.

The peak of the Royal Red season is in September, and it lasts from late summer to late fall. However, due to the fact that the shrimp can be found up to 60 miles offshore, fishermen (the small number who are authorized to collect Royal Reds) frequently flash-freeze their catches right away, preserving the flavor and texture of the shrimp as soon as they are caught. They become yearly accessible as a result.

Red shrimp can be used in any recipe that calls for shrimp, but they should be highlighted because of their naturally briny flavor and their rich, buttery meat, which is comparable to lobster and bay scallops. Experts agree that steaming or grilling these large shrimp in their shells with nothing more than melted butter (OK, maybe garlic butter), a thick stack of napkins, and ice-cold drinks is the finest way to enjoy them.

Pay particular attention when cooking Reds at home because, despite their size, they cook in roughly half the time of gray, white, or brown shrimp. The day after frozen Reds are thawed is the optimum time to use them. In Gulf Coast restaurants that may serve Royal Reds during the season even if it isn’t explicitly stated on the menu, don’t be afraid to ask for them.

Twenty years ago, few people outside of coastal Alabama were familiar with Royal Reds, but today, clever travelers plan their annual trips to Flora-Bama and to Gulf Shores to coincide with the harvest’s height. Seafood lovers who can’t get enough of the South’s exceptional fresh, local, world-class shellfish continue to hear about these deepwater treasures, as they should.

How can a shrimp be readily peeled?

Pull off the legs: You can remove the shell without removing the legs, so this step isn’t strictly necessary, but I like to get the legs out of the way.

Peel off the shell by cracking the shell along the underside: Your thumbs can help you open the shell by working underneath it. You’ll be able to peel the shrimp’s shell away as it breaks.

Pinch off the tail: If you want to remove the tail immediately, pinch it where it connects to the shrimp’s body and gently pull. The tail is frequently left on for cooking. The remaining shrimp should easily remove themselves from the tail.

Are shrimp peeled before cooking?

Shrimp can be cooked with or without the shell. Start by removing the legs off the shell if you want to remove it; after the legs are off, the shell will come right off. Depending on your recipe, you can either leave the shell on the tail or remove it.

A dark vein-like digestive tube, or vein, runs along the bent backs of shrimp. Before cooking shrimp, you must remove this once they have thawed; otherwise, your food may contain some sand or grit. Here’s how to get rid of that vein, with or without removing the tasty covering:

If you plan to cook the shrimp whole, cut through the shell from the head to the tail of the shrimp using kitchen shears or a tiny, sharp knife. Then, use the shears or knife to lift out the vein. Simply make a slit along the back and take out the vein if the shell has already been removed. If any sand residue is still present, it is simple to remove with cold running water.

How do you remove shrimp’s shell?

  • Start by pinching off the tail of a shrimp before attempting to remove the rest of the shell, which should come off rather easily.
  • If you want to keep the tail on your shrimp, break off the shell at the base of the tail, remove the shell and legs, if any, and just keep the tail.

Can you eat royal red shrimp?

Reds are more uncommon than the more prevalent brown, white, and pink kinds because they inhabit deeper waters and are more difficult to catch. They need particular handling from the sea to the store, which helps to explain why they fetch a high price. They must be prepared to be cooked with a delicate touch.

However, one mouthful explains why Royal Reds is considered “the crowning jewel of Alabama Shrimp” by the state fishery commission. They are magnificent.

They are sweeter than their Gulf shallow-water relatives and high in fat. This regal species’ flavor—Pleoticus robustus, for those keeping score—is sometimes compared to that of lobster, scallops, and crab.

The shrimp with red flesh is caught off the coasts of New England and French Guiana in South America. The best, according to experts, may be found off our state’s coast in the Gulf of Mexico between the Florida Panhandle and the Mississippi.

Ruby Reds like a cooler climate, with water that is about 50 degrees, and are netted up to 60 miles off the coast of Alabama at depths between 1,200 feet and 1,800 feet. Near the coast is where brown, white, and pink shrimp are primarily caught.

The shrimpers require a federal permit to drag such deep waters, and only a small number of Alabama trawlers are equipped to do so.

They are flash-frozen on board to maintain freshness because of their delicate texture and short shelf life. Although the shrimp’s prime harvesting season off the coast of Alabama typically lasts from late summer to late fall, frequent freezing ensures year-round availability.

Before the 1970s, there was hardly any fishing for Royal Reds in the Gulf, and they initially gained popularity only among coastal residents who were knowledgeable about crustaceans. But information began to spread inland gradually.

They range in length from seven to nine inches, around the size of brown shrimp. Most markets sell them head-on, but others sometimes sell them with tails. Some wholesalers, such as Gulf Shores Seafood, can ship if you can’t get Royal Reds in your neighborhood seafood market.

Boiling or steaming are the ideal cooking techniques since they are quick preparations that highlight each food’s unique flavor. However, they are also delicious when grilled, broiled, sautéed, or fried.

Hold off on salting until ready to serve, if not at the table, due to their inherent brininess. Additionally, they require half the cooking time compared to regular brown, white, or pink shrimp. No of the technique, Aquila Seafood in Bon Secour suggests a three-minute maximum.

It’s said that Royal Reds are excellent peel-and-eat shrimp that don’t require cocktail sauce or other accoutrements. Use butter, lemon, and garlic to sauté peeled meat or as a dipping sauce for grilled Royal Reds.

They go well with rice dishes like risotto, paella, and pirlou as well as shrimp and grits. Make careful to make shrimp stock including the shells and heads before boiling your grits or rice.

If you enjoy making your own sushi at home, recently thawed Royal Reds are ideal for ama ebi, which consists of tempura-fried heads and raw tails (freezing helps remove possible parasites).

Some people find it difficult to picture a trip to Orange Beach or Gulf Shores in the late summer without indulging in at least one order of Royal Reds. For admirers back home, their inclusion on a restaurant menu or in a fish market is crucial.

What makes royal red shrimp so excellent?

Compared to the pink, white, and brown types, Royal Reds are a more flavorful species. The Red shrimp are sweeter and more tender than coastal shrimp due to their increased fat content. They cook in around half the time as pink, white, or brown kinds due to their tenderness.

How long do royal red shrimp take to boil?

Royal Red shrimp are extremely salty and sweet since they are taken off the coasts of Florida and Alabama at depths of more than 1,000 feet. When he initially heard about them, Chef Link claims he didn’t believe the hype, but after tasting them, he has to concede that they are superior to conventional Gulf shrimp. Unfortunately, they are also difficult to acquire; use Louisiana shrimp instead, and season the cooking water heavily.

  • 1 pound of whole, shell-on Royal Red shrimp
  • 2 sticks of unsalted butter, half a pound
  • grated lemon juice and zest
  • a serving of Worcestershire sauce
  • 2 minced garlic cloves
  • 1 rosemary sprig (3 inches)
  • Black pepper, half a teaspoon
  • a quarter teaspoon cayenne


The shrimp should be cooked for 5 to 7 minutes, depending on their size, in a big pot of boiling water until they are firm and bright pink. Transfer to a serving bowl after draining. Combine the butter with the lemon zest and juice, Worcestershire, garlic, rosemary, black pepper, and cayenne in a medium skillet over low heat. Just heat for a minute or two to blend the flavors together. Pour the sauce into each ramekin separately (discard the rosemary). Peel the shrimp, then add them to the butter sauce when ready to dine. Eat the inner head and legs as well. Turn the shrimp over and bite off the legs just like you would an ear of corn.

Are raw shrimp edible?

Around the world, numerous civilizations consume raw shrimp. The fluid inside of their skulls is regarded as a delicacy in some areas.

In China, this shellfish is occasionally consumed live after being soaked in a potent liquor known as baijiu, in contrast to Japan, where fresh sashimi made of raw shrimp is frequently found.

However, shrimp may be contaminated with germs, viruses, and parasites that cause diseases or food poisoning (1, 2, 3).

Nevertheless, shrimp make up 50% of all aquacultured seafood globally and are one of the most popular shellfish in the United States. Additionally, it’s a wonderful provider of a number of minerals, such as iodine, vitamin B12, and omega-3 fatty acids (3, 4, 5).

Still, frying at a high temperature is the only way to eradicate any potentially present hazardous bacteria and viruses in shrimp (3, 6).

A tasty and popular seafood is shrimp. However, it is not advised to consume them uncooked as this may raise your chance of contracting food poisoning.

How can you tell when cooked red shrimp are?

Shrimp typically become pink when cooked, which is a reliable indicator of when they are finished. Instead, watch for Royal Reds to darken and slightly curl up.

What distinguishes regular shrimp from royal red shrimp?

Compared to other shrimp, royal reds are more soft, sweet, and lobster-like. In fact, spot prawns—which, in my opinion, are the king of all shrimp—are the only shrimp that can compete with or outperform them. Interestingly, both are deep-water shrimp. Don’t muck around too much with royal reds.

How does one consume royal red?

They taste great when boiled or steamed, but you may prepare them in the same manner you would prepare Alabama shrimp ordinarily, even by frying. Just be sure to prepare the shrimp more quickly than you would normal shrimp. Because the meat of Royal Reds is so delicate, they will shrink and become rough if overcooked.