Argentinian Red Shrimp

Skin Pack

Our shrimp are wild caught from the pristine waters off the Patagonian coast by a fishery participating in a Fishery Improvement Plan. Each portion of shrimp are peeled, deveined, and tails removed before blast frozen to lock in freshness and shipped at 0°F. Cold chain temperatures are recorded and maintained throughout the journey from shore to store.

Ingredients: Shrimp, water added as protective glaze

Allergens: Shellfish

Although great care has been taken to remove shells from this product, some shells may remain.

Uncooked. Perishable – Keep Refrigerated

Keep refrigerated. Store in refrigerator until ready to use. Do not consume product that has passed its ‘best by’ date, located on the back of label. DO NOT FREEZE.a

Lemon-Garlic Shrimp


  • 1 tablespoon olive oil, or as needed
  • 8 ounces shrimp (peeled, deveined, tail off)
  • 3 large cloves garlic, crushed
  • . teaspoon crushed red pepper flakes, or to taste
  • 2 teaspoons seafood seasoning, or to taste
  • salt and ground black pepper to taste
  • 3 tablespoons chopped fresh parsley
  • 2 tablespoons lemon juice
  • 3 teaspoons lemon zest

Cooking Method

  1. Heat oil in a large skillet over medium-low heat until warm, 2 to 3 minutes. Add shrimp, garlic, and pepper flakes all at once and stir together. Add seafood seasoning, salt, and black pepper and mix until combined.
  2. Cook and stir until shrimp are bright pink on the outside and the meat is opaque, 3 to 5 minutes.
  3. Reduce heat to low and stir in parsley, lemon juice, and lemon zest.
  4. Enjoy as appetizer or serve over rice or pasta, and salad or vegetables of your choice.