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Royal Red Shrimp

Royal Red Shrimp

Royal Red Shrimp are deep-water shrimp currently being landed in Alabama. These rose-colored shrimp are about the same size as the more familiar Brown Shrimp and attain a maximum length from 180mm (males) to 225mm (females).

Process & Handling 

Royal Reds are caught in the Gulf waters ranging in depth from 1,200 feet to 1,800 feet.  Shrimping at such extreme depths requires the use of larger boats and heavier gear than does traditional shrimp trawling. Shipboard handling requirements also differ.  Royal Red Shrimp do not tolerate iced storage very well.  To maintain optimum quality, they are individually quick frozen (IQF) with heads-on in refrigerated brine immediately after they are landed aboard the boat.  The IQF heads-on Royal Reds are then packed in 40lb to 60lb poly-lined cardboard cartons, and stored in shipboard freezers.  They are maintained frozen throughout subsequent land-based storage and distribution.  

Royal Red Shrimp Season

Like other marine species, Royal Red Shrimp are seasonal.  They are available predominantly from January through June, although landings during November and December have also been noted.  Thus, the Royal Red Shrimp season occurs during a period of the year when Brown Shrimp and White Shrimp landings are rather low.  

Cooking Tips

The deep-water Royal Red Shrimp can be used in any shrimp recipe.  They are excellent boiled, fried, broiled, sauteed, or grilled.  Their rich, lobster-like flavor lends a unique touch to any seafood dish.  The following two cooking tips will help you to achieve the best possible results when using Royal Red Shrimp:
  1. Regardless of the cooking method, do not cook Royal Red Shrimp for more than 3 minutes.
  2. IQF Royal Red Shrimp are salty.  Therefore, very little salt should be added to your recipe.  
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