18 Delicious Royal Red Shrimp Recipes Gourmet

Now, who’s ready to dive into the luxurious world of Royal Red shrimp? These succulent gems from the deep are not just a treat for the palate but a breeze to cook, making them perfect for weeknight dinners or special occasions. From sizzling skillets to refreshing salads, we’ve rounded up 18 gourmet recipes that’ll transform your meals into a royal feast. Let’s get cooking!

Garlic Butter Royal Red Shrimp Pasta

On a quiet evening, when the kitchen feels like a sanctuary, there’s something deeply comforting about preparing a dish that marries the simplicity of pasta with the luxurious taste of royal red shrimp, all enveloped in a garlic butter sauce that whispers of indulgence.

Ingredients

• 1 lb royal red shrimp, peeled and deveined
• 8 oz linguine pasta
• 4 tbsp unsalted butter
• 4 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes
• 1/2 cup pasta water
• 1 tbsp olive oil

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add 1 tbsp olive oil to prevent sticking.
2. Add 8 oz linguine pasta to the boiling water and cook for 8-10 minutes, until al dente. Reserve 1/2 cup pasta water before draining.
3. While pasta cooks, melt 4 tbsp unsalted butter in a large skillet over medium heat. Add 4 cloves minced garlic and sauté for 1 minute, until fragrant but not browned.
4. Increase heat to medium-high and add 1 lb royal red shrimp to the skillet. Season with 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes. Cook for 2-3 minutes per side, until shrimp are pink and opaque.
5. Reduce heat to low and add the cooked linguine to the skillet. Toss to combine, adding reserved pasta water as needed to create a silky sauce.
6. Stir in 1/4 cup chopped fresh parsley and remove from heat.

Zesty and rich, this pasta dish offers a delightful contrast between the tender shrimp and the al dente linguine, with the garlic butter sauce tying everything together beautifully. Serve it with a sprinkle of extra parsley and a wedge of lemon for a bright finish.

Spicy Royal Red Shrimp Tacos

Beneath the soft glow of the kitchen light, the Spicy Royal Red Shrimp Tacos come to life, a dish that whispers of summer evenings and the gentle spice of adventure. It’s a recipe that holds the warmth of shared meals and the quiet joy of cooking something truly special.

Ingredients

• 1 lb Royal Red shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/4 tsp smoked paprika
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 8 small corn tortillas
• 1 cup shredded purple cabbage
• 1/2 cup diced avocado
• 1/4 cup chopped cilantro
• 1 lime, cut into wedges

Instructions

1. In a medium bowl, toss the shrimp with olive oil, chili powder, cumin, smoked paprika, garlic powder, and salt until evenly coated.
2. Heat a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 2 minutes per side, or until they turn pink and opaque.
3. While the shrimp cooks, warm the tortillas in a dry skillet over medium heat for about 30 seconds per side, or until soft and pliable.
4. Divide the shrimp evenly among the tortillas. Top with shredded purple cabbage, diced avocado, and chopped cilantro.
5. Serve immediately with lime wedges on the side for squeezing over the tacos.

Finally, the tacos offer a delightful contrast of textures—the tender shrimp against the crisp cabbage, all brought together by the creamy avocado. The spice is just enough to warm the palate without overwhelming, making these tacos perfect for a light dinner or a festive gathering.

Cajun Royal Red Shrimp and Grits

Sometimes, the most comforting meals come from the simplest combinations, where each ingredient speaks softly yet profoundly to the soul. Cajun Royal Red Shrimp and Grits is one such dish, a harmonious blend of spicy, savory, and creamy that feels like a warm embrace on a quiet evening.

Ingredients

• 1 cup stone-ground grits
• 4 cups water
• 1 tsp salt
• 2 tbsp unsalted butter
• 1 cup sharp cheddar cheese, shredded
• 1 lb Royal Red shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 tbsp Cajun seasoning
• 2 cloves garlic, minced
• 1/2 cup green onions, sliced
• 1/2 cup chicken broth
• 1 tbsp lemon juice

Instructions

1. In a medium saucepan, bring 4 cups of water to a boil over high heat. Gradually whisk in 1 cup of stone-ground grits and 1 tsp of salt.
2. Reduce heat to low, cover, and simmer for 20-25 minutes, stirring occasionally to prevent sticking. Tip: For creamier grits, stir more frequently.
3. Remove from heat and stir in 2 tbsp of unsalted butter and 1 cup of shredded sharp cheddar cheese until fully melted and combined. Set aside, keeping warm.
4. In a large skillet, heat 2 tbsp of olive oil over medium-high heat. Add 1 lb of Royal Red shrimp and sprinkle with 1 tbsp of Cajun seasoning. Cook for 2 minutes per side, until shrimp are pink and opaque.
5. Add 2 cloves of minced garlic and 1/2 cup of sliced green onions to the skillet, sautéing for 1 minute until fragrant. Tip: Be careful not to burn the garlic, as it can turn bitter.
6. Pour in 1/2 cup of chicken broth and 1 tbsp of lemon juice, scraping the bottom of the skillet to deglaze. Simmer for 2 minutes to slightly reduce the sauce.
7. Serve the shrimp and sauce over the warm cheesy grits. Tip: For an extra touch of freshness, garnish with additional sliced green onions or a sprinkle of lemon zest.

Kindly savor the contrast between the creamy, cheesy grits and the bold, spicy shrimp, a dance of textures and flavors that’s both rustic and refined. Consider serving with a side of crusty bread to soak up every last bit of the savory sauce.

Royal Red Shrimp Scampi

Wandering through the flavors of the sea, this dish brings the delicate sweetness of royal red shrimp to the forefront, bathed in a garlicky, buttery sauce that whispers of lazy summer evenings by the coast.

Ingredients

• 1 lb royal red shrimp, peeled and deveined
• 4 tbsp unsalted butter
• 3 cloves garlic, minced
• 1/2 cup dry white wine
• 1 tbsp lemon juice
• 1/4 tsp red pepper flakes
• 1/4 cup fresh parsley, chopped
• 8 oz linguine pasta
• Salt to taste

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add 8 oz linguine pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
2. While the pasta cooks, melt 4 tbsp unsalted butter in a large skillet over medium heat. Add 3 cloves minced garlic and sauté until fragrant, about 1 minute, being careful not to burn.
3. Increase the heat to medium-high and add 1 lb royal red shrimp to the skillet. Cook for 2 minutes per side, until they turn pink and opaque.
4. Pour in 1/2 cup dry white wine and 1 tbsp lemon juice, stirring to combine. Let the mixture simmer for 2 minutes to reduce slightly.
5. Sprinkle in 1/4 tsp red pepper flakes and 1/4 cup chopped fresh parsley, stirring to distribute evenly.
6. Add the cooked linguine to the skillet, tossing gently to coat the pasta in the sauce. Cook for an additional 1-2 minutes to allow the flavors to meld.
7. Season with salt to taste and serve immediately.

Just as the shrimp are tender yet firm, the linguine carries the sauce beautifully, offering a dish that’s both light and indulgent. Consider serving it with a sprinkle of extra parsley and a wedge of lemon for a bright finish.

Grilled Royal Red Shrimp with Lemon Herb Sauce

Beneath the golden hues of the setting sun, there’s something profoundly comforting about the simplicity of grilled shrimp, especially when they’re the sweet, succulent Royal Reds, kissed by the flames and dressed in a vibrant lemon herb sauce.

Ingredients

• 1 lb Royal Red shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cloves garlic, minced
• 1/4 cup fresh lemon juice
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh dill, chopped
• 1/2 tsp lemon zest

Instructions

1. Preheat your grill to medium-high heat, aiming for 375°F to 400°F.
2. In a large bowl, toss the shrimp with olive oil, salt, and black pepper until evenly coated.
3. Grill the shrimp for 2-3 minutes per side, or until they turn pink and slightly charred. Tip: Avoid overcrowding the grill to ensure each shrimp cooks evenly.
4. While the shrimp grill, combine minced garlic, lemon juice, parsley, dill, and lemon zest in a small bowl to make the sauce. Tip: Let the sauce sit for a few minutes to allow the flavors to meld.
5. Once the shrimp are done, transfer them to a serving platter and drizzle with the lemon herb sauce. Tip: For an extra burst of flavor, serve the sauce on the side for dipping.

How the shrimp carry the smoky grill marks so beautifully, their sweetness perfectly balanced by the bright, herby sauce, makes this dish a summer evening’s dream. Try serving them over a bed of crisp greens or alongside grilled vegetables for a meal that feels both indulgent and refreshingly light.

Royal Red Shrimp Cocktail

Beneath the soft glow of the kitchen light, the Royal Red Shrimp Cocktail emerges as a dish that whispers of summer evenings and the gentle lapping of coastal waves. Its preparation is a quiet meditation, a simple yet profound celebration of the sea’s bounty.

Ingredients

• 1 lb Royal Red shrimp, peeled and deveined
• 1 cup ketchup
• 2 tbsp horseradish
• 1 tbsp lemon juice
• 1 tsp Worcestershire sauce
• 1/2 tsp hot sauce
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 lemon, cut into wedges
• Fresh parsley, for garnish

Instructions

1. Fill a large pot with water and bring to a boil over high heat.
2. Add the shrimp to the boiling water and cook for exactly 2 minutes, until they turn pink and opaque.
3. Immediately transfer the shrimp to a bowl of ice water to stop the cooking process, ensuring they remain tender.
4. In a medium bowl, combine ketchup, horseradish, lemon juice, Worcestershire sauce, hot sauce, salt, and black pepper to make the cocktail sauce.
5. Chill the sauce in the refrigerator for at least 30 minutes to allow the flavors to meld.
6. Arrange the chilled shrimp on a serving platter with lemon wedges and a small bowl of the cocktail sauce in the center.
7. Garnish with fresh parsley for a touch of color and freshness.

Velvety in texture with a sweet, briny depth, the Royal Red Shrimp Cocktail is a dance of flavors best enjoyed with the crunch of a saltine or the delicate sip of a chilled white wine. Serve it as the centerpiece of a lazy afternoon spread, where time slows and every bite is a memory in the making.

Royal Red Shrimp and Avocado Salad

Floating through the kitchen on a quiet afternoon, the thought of combining the delicate sweetness of royal red shrimp with the creamy texture of avocado seemed like a gentle embrace for the senses. This salad is a whisper of summer, a blend of simplicity and elegance that feels both indulgent and refreshing.

Ingredients

• 1 lb royal red shrimp, peeled and deveined
• 2 ripe avocados, diced
• 1/4 cup red onion, finely chopped
• 2 tbsp fresh lime juice
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup cilantro, chopped

Instructions

1. Bring a medium pot of water to a boil over high heat. Add the shrimp and cook for exactly 2 minutes, until they turn pink and opaque. Tip: Overcooking shrimp makes them rubbery, so timing is crucial.
2. Immediately transfer the shrimp to a bowl of ice water to stop the cooking process. Let them cool for 5 minutes, then drain and pat dry.
3. In a large mixing bowl, gently combine the cooled shrimp, diced avocados, and red onion. Tip: Use a rubber spatula to mix carefully, preserving the avocado’s texture.
4. Drizzle the lime juice and olive oil over the salad, then sprinkle with salt and black pepper. Toss lightly to coat. Tip: Fresh lime juice brightens the flavors, so don’t skip it.
5. Fold in the chopped cilantro just before serving to maintain its vibrant color and freshness.

Just as the last leaf of cilantro is folded in, the salad presents a harmony of textures—creamy avocado against the firm, sweet shrimp, with a hint of sharpness from the red onion. Serve it on a bed of mixed greens for a fuller meal, or enjoy it as is, a testament to the beauty of simplicity.

Royal Red Shrimp Po’ Boy Sandwich

Beneath the golden hues of the evening light, there’s something profoundly comforting about crafting a sandwich that carries the essence of the sea. The Royal Red Shrimp Po’ Boy is a testament to simplicity meeting elegance, where each bite is a melody of textures and flavors.

Ingredients

• 1 lb Royal Red shrimp, peeled and deveined
• 1 cup buttermilk
• 1 cup cornmeal
• 1/2 cup all-purpose flour
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp vegetable oil
• 4 French bread rolls, split
• 1/2 cup mayonnaise
• 1 tbsp hot sauce
• 1 cup shredded lettuce
• 1 tomato, sliced

Instructions

1. In a medium bowl, soak the shrimp in buttermilk for 15 minutes to tenderize.
2. In another bowl, mix cornmeal, flour, paprika, garlic powder, salt, and pepper for the breading.
3. Heat vegetable oil in a large skillet over medium heat until it shimmers, about 350°F.
4. Dredge each shrimp in the breading mixture, shaking off excess, and fry in batches for 2-3 minutes per side until golden brown.
5. Drain shrimp on paper towels to remove excess oil.
6. In a small bowl, combine mayonnaise and hot sauce to create a spicy spread.
7. Toast the French bread rolls lightly for a crisp texture.
8. Spread the spicy mayonnaise on both sides of each roll.
9. Layer shredded lettuce and tomato slices on the bottom half of each roll.
10. Arrange fried shrimp over the vegetables and cover with the top half of the roll.

Unwrapping the layers of this Po’ Boy reveals a crunch that gives way to the succulent shrimp, with the spicy mayo adding a gentle heat. Serve it with a side of pickles or a cold slaw to complement the richness.

Royal Red Shrimp Etouffee

Venturing into the heart of Southern cuisine, this dish brings the ocean’s bounty to your table with a comforting embrace. Royal Red Shrimp Etouffee is a melody of flavors, where the sweetness of shrimp meets the richness of a perfectly spiced roux, all simmered to perfection.

Ingredients

• 1/2 cup unsalted butter
• 1/2 cup all-purpose flour
• 1 cup diced onion
• 1/2 cup diced celery
• 1/2 cup diced green bell pepper
• 2 cloves garlic, minced
• 1 lb Royal Red shrimp, peeled and deveined
• 2 cups shrimp stock
• 1 tbsp tomato paste
• 1 tsp salt
• 1/2 tsp cayenne pepper
• 1/4 tsp black pepper
• 1/4 tsp dried thyme
• 1/4 tsp dried oregano
• 2 tbsp chopped green onions
• 2 tbsp chopped parsley

Instructions

1. Melt 1/2 cup unsalted butter in a large skillet over medium heat.
2. Whisk in 1/2 cup all-purpose flour gradually to form a roux, stirring constantly for 15-20 minutes until it reaches a peanut butter color.
3. Add 1 cup diced onion, 1/2 cup diced celery, and 1/2 cup diced green bell pepper to the roux, cooking for 5 minutes until vegetables soften.
4. Stir in 2 cloves minced garlic and cook for 1 minute until fragrant.
5. Pour in 2 cups shrimp stock and 1 tbsp tomato paste, stirring to combine.
6. Season with 1 tsp salt, 1/2 tsp cayenne pepper, 1/4 tsp black pepper, 1/4 tsp dried thyme, and 1/4 tsp dried oregano, simmering for 10 minutes.
7. Add 1 lb Royal Red shrimp, cooking for 3-4 minutes until shrimp turn pink and opaque.
8. Garnish with 2 tbsp chopped green onions and 2 tbsp chopped parsley before serving.

Every bite of this etouffee offers a tender texture from the shrimp, enveloped in a sauce that’s both velvety and vibrant with spice. Serve it over a bed of steamed rice or with crusty bread to soak up every last drop of its flavorful sauce.

Royal Red Shrimp Stir Fry with Vegetables

Yesterday, as the evening light faded, I found myself craving something both vibrant and comforting, a dish that could bridge the gap between the richness of the sea and the earthiness of garden vegetables. This led me to create a stir fry that’s as regal in flavor as it is simple in preparation.

Ingredients

• 1 lb Royal Red shrimp, peeled and deveined
• 2 cups mixed vegetables (bell peppers, broccoli, snap peas), chopped
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tsp ginger, grated
• 1/2 tsp red pepper flakes
• 1/4 cup water

Instructions

1. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add 3 cloves minced garlic and 1 tsp grated ginger to the skillet, sautéing until fragrant, about 30 seconds.
3. Introduce 1 lb Royal Red shrimp to the skillet, cooking until they turn pink and opaque, approximately 2 minutes per side. Tip: Avoid overcrowding the skillet to ensure even cooking.
4. Remove the shrimp from the skillet and set aside.
5. In the same skillet, add 2 cups mixed vegetables, stirring frequently until they begin to soften, about 5 minutes. Tip: Cut vegetables uniformly for even cooking.
6. Return the shrimp to the skillet with the vegetables.
7. Pour in 1 tbsp soy sauce and 1/2 tsp red pepper flakes, tossing to combine all ingredients evenly.
8. Add 1/4 cup water to the skillet, covering and letting it simmer for 2 minutes to allow flavors to meld. Tip: The water creates a light sauce, so adjust the amount based on your preference.
9. Serve immediately, garnished with sesame seeds or sliced green onions if desired.

Delightfully, the shrimp remain succulent against the crisp vegetables, with a sauce that’s subtly spicy and deeply aromatic. Consider serving over a bed of steamed jasmine rice or alongside a crisp, green salad for a complete meal.

Royal Red Shrimp Bisque

Zephyrs whisper through the kitchen as the golden hour casts its glow, a perfect moment to embrace the quiet art of cooking. Today, we delve into the creation of a bisque that carries the essence of the sea, a dish that demands patience and rewards with depth.

Ingredients

• 1 lb Royal Red shrimp, shells on
• 4 tbsp unsalted butter
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 4 cups seafood stock
• 1 cup heavy cream
• 1/2 tsp smoked paprika
• Salt to taste
• 2 tbsp brandy
• Fresh parsley for garnish

Instructions

1. In a large pot, melt the butter over medium heat until frothy.
2. Add the chopped onion and minced garlic, sautéing until translucent, about 5 minutes.
3. Sprinkle the flour over the onions and garlic, stirring constantly to form a roux, cook for 2 minutes until golden.
4. Gradually whisk in the seafood stock, ensuring no lumps remain, and bring to a simmer.
5. Add the shrimp shells to the pot, simmering for 20 minutes to infuse the broth with flavor, then strain and discard the shells.
6. Return the strained broth to the pot, stir in the heavy cream and smoked paprika, and bring to a gentle simmer.
7. Add the shrimp to the bisque, cooking until they turn pink and opaque, about 3-4 minutes.
8. Stir in the brandy and adjust the salt to taste, simmering for an additional 2 minutes.
9. Ladle the bisque into bowls, garnishing with fresh parsley.

Kneading the flavors together, this bisque emerges with a velvety texture and a smoky sweetness that dances on the palate. Serve it alongside crusty bread for dipping, or elevate it with a drizzle of truffle oil for an indulgent twist.

Royal Red Shrimp Alfredo

Remembering the first time I encountered the delicate sweetness of royal red shrimp, it was as if the ocean itself had whispered a secret into my ear. This dish, a luxurious twist on the classic Alfredo, marries those tender shrimp with a creamy, dreamy sauce that clings lovingly to every strand of pasta.

Ingredients

• 1 lb royal red shrimp, peeled and deveined
• 8 oz fettuccine pasta
• 2 cups heavy cream
• 1/2 cup unsalted butter
• 1 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1/4 cup fresh parsley, chopped

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the fettuccine and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the shrimp and cook for 2-3 minutes on each side until pink and opaque. Remove shrimp from the skillet and set aside.
3. In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
4. Pour in the heavy cream, stirring constantly to combine with the butter and garlic. Bring to a gentle simmer.
5. Reduce the heat to low and gradually whisk in the Parmesan cheese until the sauce is smooth and thickened.
6. Season the sauce with salt and pepper, then return the cooked shrimp to the skillet, tossing to coat in the sauce.
7. Add the cooked fettuccine to the skillet, tossing gently to ensure the pasta is evenly coated with the sauce.
8. Garnish with chopped parsley before serving.

Might I suggest, the silkiness of the sauce against the slight resistance of the al dente pasta creates a dance of textures in your mouth. Serve this dish with a crisp white wine to cut through the richness, and watch as the flavors unfold like a story told in hushed tones.

Royal Red Shrimp Kebabs with Mango Salsa

Floating through the kitchen on a quiet afternoon, the thought of combining the succulence of royal red shrimp with the sweet tang of mango salsa seemed like a melody of flavors waiting to be composed.

Ingredients

• 1 lb royal red shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp paprika
• 2 mangoes, diced
• 1/2 red onion, finely chopped
• 1 jalapeno, seeded and minced
• 1/4 cup cilantro, chopped
• 2 tbsp lime juice
• 1 tbsp honey

Instructions

1. Preheat your grill to medium-high heat, about 375°F.
2. In a bowl, toss the shrimp with olive oil, salt, black pepper, and paprika until evenly coated.
3. Thread the shrimp onto skewers, leaving a little space between each for even cooking.
4. Grill the shrimp kebabs for 2-3 minutes on each side, or until they turn pink and opaque.
5. While the shrimp cooks, combine diced mangoes, red onion, jalapeno, cilantro, lime juice, and honey in a bowl to make the salsa.
6. Let the salsa sit for at least 5 minutes to allow the flavors to meld together.
7. Remove the shrimp kebabs from the grill and let them rest for a minute before serving.

Combining the smoky, slightly spicy shrimp with the fresh, sweet mango salsa creates a dish that’s both vibrant and comforting. Serve these kebabs over a bed of cilantro lime rice for a meal that sings of summer.

Royal Red Shrimp Jambalaya

Under the soft glow of the kitchen light, the Royal Red Shrimp Jambalaya comes together like a quiet symphony of flavors, each ingredient playing its part in this deeply comforting dish.

Ingredients

• 1 tbsp olive oil
• 1 cup diced onion
• 1 cup diced green bell pepper
• 1 cup diced celery
• 2 cloves garlic, minced
• 1 lb Royal Red shrimp, peeled and deveined
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1 can (14.5 oz) diced tomatoes
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano
• 1 bay leaf
• Salt to taste

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering.
2. Add 1 cup diced onion, 1 cup diced green bell pepper, and 1 cup diced celery. Cook for 5 minutes, stirring occasionally, until vegetables are softened.
3. Stir in 2 cloves minced garlic and cook for 1 minute until fragrant.
4. Add 1 lb Royal Red shrimp and cook for 2 minutes per side until just pink. Remove shrimp and set aside.
5. To the same pot, add 1 cup long-grain white rice, stirring to coat in the oil and vegetable mixture.
6. Pour in 2 cups chicken broth and 1 can diced tomatoes, including the juice.
7. Stir in 1 tsp smoked paprika, 1/2 tsp cayenne pepper, 1/2 tsp dried thyme, 1/2 tsp dried oregano, and 1 bay leaf. Bring to a boil.
8. Reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender and liquid is absorbed.
9. Return the shrimp to the pot, cover, and let sit for 5 minutes off the heat to warm through.
10. Remove bay leaf before serving.

As the jambalaya rests, the rice absorbs the smoky, spicy broth, creating a dish that’s both hearty and nuanced. Serve it in deep bowls, garnished with fresh parsley, for a meal that feels like a warm embrace.

Royal Red Shrimp and Corn Chowder

On a quiet evening like this, when the air carries a hint of the sea, there’s something deeply comforting about preparing a dish that marries the ocean’s bounty with the earth’s sweetness. This chowder, with its royal red shrimp and golden corn, is a testament to the simple pleasures that cooking can bring.

Ingredients

• 1 tbsp olive oil
• 1 cup diced onion
• 1/2 cup diced celery
• 1/2 cup diced red bell pepper
• 2 cloves garlic, minced
• 4 cups chicken broth
• 2 cups peeled and diced potatoes
• 1 tsp salt
• 1/2 tsp black pepper
• 1 lb royal red shrimp, peeled and deveined
• 2 cups corn kernels
• 1 cup heavy cream
• 2 tbsp chopped fresh parsley

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering.
2. Add 1 cup diced onion, 1/2 cup diced celery, and 1/2 cup diced red bell pepper. Cook, stirring occasionally, until vegetables are soft, about 5 minutes.
3. Stir in 2 cloves minced garlic and cook for 1 minute until fragrant.
4. Pour in 4 cups chicken broth and add 2 cups diced potatoes, 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil, then reduce heat to simmer. Cover and cook for 15 minutes, or until potatoes are tender.
5. Add 1 lb royal red shrimp and 2 cups corn kernels. Simmer uncovered for 5 minutes, or until shrimp are pink and cooked through.
6. Stir in 1 cup heavy cream and heat through without boiling. Tip: For a richer flavor, let the chowder sit for 10 minutes before serving.
7. Garnish with 2 tbsp chopped fresh parsley before serving. Tip: Serve with crusty bread for dipping.

Gently ladled into bowls, this chowder is a harmony of creamy and chunky textures, with the sweetness of corn balancing the briny shrimp. For an extra touch of luxury, top with a drizzle of truffle oil or a sprinkle of crispy bacon.

Royal Red Shrimp Fried Rice

How often do we find ourselves longing for a dish that feels both luxurious and comforting, a meal that bridges the gap between weeknight simplicity and weekend indulgence? Royal Red Shrimp Fried Rice is just that—a dish where the sweetness of the shrimp meets the savory depth of fried rice, creating a harmony of flavors that’s hard to resist.

Ingredients

• 1 lb Royal Red shrimp, peeled and deveined
• 2 cups cooked jasmine rice, cooled
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1/2 cup frozen peas, thawed
• 2 eggs, lightly beaten
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 1/4 tsp white pepper
• 2 green onions, sliced

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat until shimmering.
2. Add the shrimp in a single layer and cook for 2 minutes per side, until just pink. Remove and set aside.
3. In the same skillet, add the remaining 1 tbsp oil and the minced garlic. Stir for 30 seconds until fragrant.
4. Increase heat to high, add the cooled jasmine rice, and stir-fry for 3 minutes, breaking up any clumps.
5. Push the rice to one side of the skillet. Pour the beaten eggs into the other side and scramble until just set, about 1 minute.
6. Mix the eggs into the rice, then add the peas, cooked shrimp, soy sauce, sesame oil, and white pepper. Stir-fry for 2 more minutes.
7. Remove from heat and garnish with sliced green onions.

Perfectly balanced, this fried rice offers a delightful contrast of textures—tender shrimp, fluffy eggs, and slightly crisp peas. Serve it in a hollowed-out pineapple for an unexpected presentation that delights the senses.

Royal Red Shrimp Ceviche

Perhaps there’s no dish quite as refreshing and elegantly simple as ceviche, especially when it features the delicate sweetness of Royal Red shrimp. This recipe, a homage to the sea’s bounty, invites you to slow down and savor each step, much like the gentle marination of the shrimp in citrus.

Ingredients

• 1 lb Royal Red shrimp, peeled and deveined
• 1/2 cup fresh lime juice
• 1/4 cup fresh lemon juice
• 1/2 red onion, thinly sliced
• 1 jalapeño, seeded and minced
• 1/2 cup cilantro, chopped
• 1 avocado, diced
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. In a large bowl, combine the shrimp, lime juice, and lemon juice, ensuring the shrimp are fully submerged. Cover and refrigerate for 30 minutes, or until the shrimp are opaque and cooked through.
2. Drain the shrimp, reserving 2 tablespoons of the citrus marinade.
3. In the same bowl, mix the shrimp with the red onion, jalapeño, cilantro, avocado, salt, and black pepper. Gently toss to combine.
4. Add the reserved citrus marinade to the bowl and stir lightly to coat the ingredients evenly.
5. Let the ceviche sit for 10 minutes at room temperature before serving to allow the flavors to meld.

Rich in texture and vibrant in flavor, this Royal Red Shrimp Ceviche is a testament to the beauty of minimalism. Serve it atop crisp tostadas or alongside a chilled glass of white wine for a truly memorable meal.

Royal Red Shrimp with Garlic and Chili Oil

Gently, the aroma of garlic and chili oil fills the kitchen, a prelude to the simple yet luxurious dish of Royal Red Shrimp. This recipe, a harmony of bold flavors and delicate textures, invites you to slow down and savor the process as much as the meal itself.

Ingredients

• 1 lb Royal Red shrimp, peeled and deveined
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1 tbsp chili oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh parsley, chopped

Instructions

1. Heat 3 tbsp olive oil in a large skillet over medium heat (350°F) until shimmering.
2. Add 4 cloves minced garlic to the skillet, sautéing for 1 minute until fragrant but not browned.
3. Increase heat to medium-high (400°F) and add 1 lb Royal Red shrimp to the skillet, seasoning with 1/2 tsp salt and 1/4 tsp black pepper.
4. Cook shrimp for 2 minutes per side, until they turn pink and opaque.
5. Drizzle 1 tbsp chili oil over the shrimp, tossing gently to coat evenly.
6. Remove skillet from heat and sprinkle 1/4 cup chopped fresh parsley over the shrimp for a fresh contrast.

Vibrant and succulent, the shrimp are a testament to the beauty of simplicity, their natural sweetness elevated by the heat of chili oil and the earthiness of garlic. Serve them over a bed of steamed rice or alongside crusty bread to soak up the flavorful oils, turning a quick meal into a memorable feast.

Conclusion

Savory and sumptuous, our roundup of 18 Royal Red Shrimp Recipes offers a treasure trove of gourmet delights perfect for any home cook. Whether you’re craving something spicy, sweet, or savory, there’s a dish here to satisfy. We’d love to hear which recipe stole your heart—drop us a comment below! Don’t forget to share your culinary adventures with friends by pinning this article on Pinterest. Happy cooking!

Michael Johnson

Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.