description Argentine Red Shrimp Overview
Argentine red shrimp (Pleoticus muelleri) is a commercially important marine shrimp harvested from the Atlantic coast of Argentina. It’s notable for being a key species within South America's largest shrimp fishery. The shrimp are primarily utilized as seafood in various culinary applications and are targeted by commercial fisheries and subsequently consumed by consumers globally.
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Argentine Red Shrimp ranks #59 of 204 in the Shrimp ranking, behind Panda Shrimp, ahead of Snow White Shrimp.
help Argentine Red Shrimp FAQ
What does Argentine red shrimp taste like compared to regular shrimp?
Argentine red shrimp (Pleoticus muelleri) are known for having a sweeter taste and a much softer texture than standard farmed Pacific white shrimp. They naturally have a deep red color even before cooking due to their diet in the wild Patagonian waters.
How do you safely cook Argentine red shrimp?
Because they are naturally softer, you should avoid overcooking Argentine red shrimp, which can make them mushy. Many chefs recommend searing them very quickly, boiling them for just one to two minutes, or even eating them raw as sashimi if they are sushi-grade.
Where are Argentine red shrimp caught?
This species is wild-caught in the cold, clean waters of the South Atlantic, specifically off the coast of Patagonia in Argentina. It supports one of South America's largest and most significant shellfish export fisheries.
Are Argentine red shrimp sustainable?
The Argentine red shrimp fishery operates primarily in Patagonian waters and is generally considered well-managed, though bycatch has been a historical concern. Buyers often look for certifications from organizations like the Marine Stewardship Council (MSC) to ensure sustainable practices.
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