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How to Pan-Fry Argentine Red Shrimp

Example Dish

The shrimp you usually see only turn red after being subjected to "boiling" and "frying." Argentine shrimp are quite stubborn; once they turn red, they stay that way forever! Like their relatives living in the Arctic, Arctic shrimp, they are naturally red.

The reason Argentine red shrimp are so red is that they live in the deep sea, which enriches their bodies with trace elements such as iodine, phosphorus, and precious astaxanthin. These nutrients can enhance human immunity and play an important role in regulating heart activity, while also reducing cholesterol levels in the blood.

Argentine red shrimp are not only large and plump, with flesh as white as congealed fat, delicate and smooth, but also have a fresh, tender texture and a sweet, rich flavor. They are the favorites of the shrimp cuisine world, making one's mouth water (chao) (ji) (xiang) (chi). Enjoy the pleasure of feasting on these delicious treats!

Estimated Cooking Difficulty: ★★★

Essential Ingredients and Tools

  • Argentine red shrimp (frozen shrimp selected)
  • Sea salt (ground)
  • Black pepper (ground)
  • White wine
  • Light soy sauce
  • Cilantro
  • Lemon
  • Onion
  • Ginger
  • Garlic

Measurements

  • Argentine red shrimp: 2-3 pieces
  • Sea salt: 5g
  • Black pepper (ground)
  • White wine: 20ml
  • Light soy sauce: 1ml
  • Cilantro: 3 leaves
  • Lemon: 1 slice
  • Onion: 10g
  • Ginger: 10g
  • Garlic: 10g

Instructions

  • Thaw the Argentine red shrimp. It is best to take them out of the freezer a day in advance and place them in the refrigerator to thaw naturally, which helps preserve their flavor and texture. You can buy pre-deveined shrimp with the back slit open to save time.
  • Wash and dry the thawed red shrimp. Make sure to drain the water thoroughly. If you are in a hurry, use kitchen paper towels to absorb the moisture.
  • Slice the ginger, cut the onion into small cubes, wash the cilantro, separate the leaves and stems, chop the cilantro leaves finely, and crush the garlic into small pieces.
  • Heat a large pan over high heat, then add two tablespoons of olive oil. Once the oil temperature rises, add the ginger slices, onion cubes, and cilantro stems and stir-fry.
  • After about 1 minute, remove the ginger, onion, and cilantro stems and discard them.
  • Adjust to medium-high heat, add the red shrimp to start pan-frying. Ensure that each shrimp makes full contact with the bottom of the pan on one side. Pan-fry for about 2 minutes, brushing each shrimp with a layer of oil.
  • When the bottom of the shrimp shell turns slightly golden, flip them over and sprinkle the minced garlic. Gently shake the pan to ensure even heating.
  • After about 1 minute, add 20ml of white wine.
  • Pan-fry for another minute, then reduce the heat to medium-low. Evenly sprinkle a layer of salt and black pepper.
  • Add a drop of light soy sauce to each shrimp.
  • Sprinkle with cilantro leaves and plate.
  • Slice the lemon and arrange the slices on the side of the plate.

Additional Notes

  • Lemon can enhance the taste of the shrimp, but it is quite sour. Add it according to your preference, or omit it.
  • Eat while hot.

If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.