18 Spicy Argentinian Red Shrimp Delicious Recipes

Mouthwatering and bold, Argentinian red shrimp bring a fiery twist to your dinner table that’s hard to resist. Whether you’re craving something quick, looking to spice up your meal routine, or eager to explore vibrant flavors, these 18 recipes promise to deliver. From sizzling skillets to zesty pastas, get ready to transform these succulent shrimp into your next favorite dish. Let’s dive into the heat and flavor!

Garlic Butter Argentinian Red Shrimp

Mmm, there’s nothing quite like the smell of garlic butter sizzling in the pan, especially when it’s about to hug some succulent Argentinian red shrimp. I remember the first time I tried this dish at a tiny seaside restaurant; it was love at first bite, and I’ve been perfecting my version at home ever since.

Ingredients

• 1 lb Argentinian red shrimp, peeled and deveined
• 4 tbsp unsalted butter
• 4 cloves garlic, minced
• 1 tbsp lemon juice
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh parsley, chopped

Instructions

1. In a large skillet, melt the butter over medium heat (350°F) until it starts to foam slightly.
2. Add the minced garlic to the skillet, sautéing for about 1 minute until fragrant but not browned.
3. Increase the heat to medium-high (400°F) and add the shrimp in a single layer, cooking for 2 minutes per side. Tip: Don’t overcrowd the pan to ensure each shrimp gets perfectly seared.
4. Sprinkle the salt and black pepper over the shrimp, then drizzle with lemon juice, tossing to coat evenly. Tip: Fresh lemon juice brightens the dish, but bottled can work in a pinch.
5. Remove the skillet from heat and stir in the chopped parsley. Tip: Letting the dish sit for a minute allows the flavors to meld beautifully.

Rich in flavor with a buttery, garlicky sauce that clings to every bite, these shrimp are a dream over a bed of creamy polenta or alongside a crisp salad. The texture? Absolutely divine—tender with just the right amount of bite.

Spicy Argentinian Red Shrimp Tacos

Today, I stumbled upon a recipe that’s about to become your next favorite taco night star. These Spicy Argentinian Red Shrimp Tacos are a game-changer, blending bold flavors with a kick that’ll have you reaching for seconds. I remember the first time I tried them; the aroma alone was enough to convince me this recipe was a keeper.

Ingredients

• 1 lb Argentinian red shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1/2 tsp garlic powder
• 1/2 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, combine the shrimp with olive oil, smoked paprika, cayenne pepper, garlic powder, and salt. Toss until the shrimp are 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. Tip: Don’t overcrowd the skillet to ensure each shrimp gets a nice sear.
3. While the shrimp cook, warm the tortillas in a dry skillet over medium heat for about 30 seconds per side. Tip: Keep them wrapped in a clean towel to stay warm and pliable.
4. Assemble the tacos by placing a few shrimp on each tortilla, then topping with shredded cabbage, diced avocado, and chopped cilantro. Tip: A squeeze of fresh lime juice right before serving brightens up all the flavors.

Spicy, succulent, and bursting with color, these tacos are a feast for the senses. Serve them with an extra lime wedge on the side for those who love an extra zing, or pair with a cold beer to balance the heat.

Argentinian Red Shrimp Ceviche

Guess what I stumbled upon during my last trip to the local seafood market? The most vibrant, fresh Argentinian red shrimp that just begged to be turned into ceviche. There’s something about the simplicity of ceviche that allows the quality of the seafood to truly shine, and these shrimp were no exception.

Ingredients

• 1 lb Argentinian 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
• 1/4 cup cilantro, chopped
• 1 avocado, diced
• 1 tsp salt

Instructions

1. In a large bowl, combine the shrimp, lime juice, and lemon juice, ensuring the shrimp are fully submerged. Let marinate in the refrigerator for 15 minutes, or until the shrimp turn opaque.
2. While the shrimp marinates, soak the sliced red onion in cold water for 10 minutes to mellow its sharpness. Drain well before using.
3. After marinating, drain the shrimp, reserving 2 tbsp of the citrus marinade.
4. In the same bowl, mix the shrimp with the red onion, jalapeño, cilantro, and reserved marinade. Gently fold in the avocado and salt.
5. Let the ceviche sit for 5 minutes before serving to allow the flavors to meld.

You’ll love the contrast between the creamy avocado and the crisp, tangy shrimp. Serve this ceviche with crispy plantain chips for an unexpected crunch that complements the dish perfectly.

Grilled Argentinian Red Shrimp with Chimichurri

First off, let me tell you, there’s nothing quite like the smoky flavor of grilled shrimp, especially when it’s paired with the vibrant, herby kick of chimichurri. I stumbled upon this recipe during a summer barbecue at a friend’s place, and it’s been a staple in my grilling repertoire ever since.

Ingredients

• 1 lb Argentinian red shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup fresh parsley, finely chopped
• 1/4 cup fresh oregano, finely chopped
• 3 cloves garlic, minced
• 1/4 cup red wine vinegar
• 1/2 cup olive oil
• 1/2 tsp red pepper flakes

Instructions

1. Preheat your grill to medium-high heat, about 400°F.
2. In a large bowl, toss the shrimp with 2 tbsp 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 opaque. Tip: Avoid overcrowding the grill to ensure each shrimp gets a nice char.
4. While the shrimp grill, combine parsley, oregano, garlic, red wine vinegar, 1/2 cup olive oil, and red pepper flakes in a bowl to make the chimichurri. Tip: Letting the chimichurri sit for 10 minutes before serving enhances the flavors.
5. Remove the shrimp from the grill and serve immediately with the chimichurri sauce. Tip: For an extra flavor boost, drizzle some chimichurri over the shrimp before serving.

Mouthwatering doesn’t even begin to describe these shrimp. The chimichurri adds a fresh, zesty contrast to the smoky, succulent shrimp. Try serving them over a bed of quinoa or with a side of grilled vegetables for a complete meal.

Argentinian Red Shrimp Paella

Having just returned from a trip to Argentina, I was inspired to bring a taste of their coastal cuisine to my kitchen. This Argentinian Red Shrimp Paella is a vibrant, flavorful dish that’s surprisingly simple to make, yet feels like a special occasion every time. I love how the saffron infuses the rice with its golden hue and distinct aroma, making it a feast for the senses.

Ingredients

• 2 cups short-grain rice
• 4 cups chicken stock
• 1 lb Argentinian red shrimp, peeled and deveined
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 tsp saffron threads
• 1/4 cup olive oil
• 1 tsp smoked paprika
• Salt to taste

Instructions

1. Heat olive oil in a large paella pan over medium heat until shimmering.
2. Add diced onion and minced garlic, sautéing until translucent, about 5 minutes.
3. Stir in sliced red bell pepper and cook for another 3 minutes until softened.
4. Sprinkle saffron threads and smoked paprika over the vegetables, stirring to release their flavors.
5. Pour in the short-grain rice, stirring to coat each grain with the oil and spices.
6. Add chicken stock, bring to a boil, then reduce heat to low, simmering uncovered for 15 minutes.
7. Arrange the Argentinian red shrimp on top of the rice, pressing them slightly into the mixture.
8. Cover the pan and cook for an additional 5 minutes, or until the shrimp are pink and opaque.
9. Remove from heat and let sit covered for 5 minutes to allow the flavors to meld.

So there you have it—a dish that’s as beautiful as it is delicious, with the shrimp adding a sweet, briny contrast to the earthy rice. Serve it straight from the pan for a dramatic presentation that’ll have everyone reaching for seconds.

Creamy Argentinian Red Shrimp Pasta

Last weekend, I stumbled upon a bag of Argentinian red shrimp at my local seafood market, and let me tell you, it was a game-changer for my pasta night. The vibrant color and sweet, delicate flavor of these shrimp inspired me to create this creamy pasta dish that’s now a staple in my kitchen.

Ingredients

• 1 lb Argentinian red shrimp, peeled and deveined
• 8 oz fettuccine pasta
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 tsp red pepper flakes
• Salt to taste
• 2 tbsp chopped fresh parsley

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. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, melt butter in a large skillet over medium heat. Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant.
3. Increase the heat to medium-high and add the shrimp to the skillet. Cook for 2-3 minutes per side until they turn pink and opaque.
4. Reduce the heat to low and pour in the heavy cream, stirring gently to combine. Let the mixture simmer for 2 minutes to thicken slightly.
5. Stir in the grated Parmesan cheese until melted and the sauce is smooth. If the sauce is too thick, add the reserved pasta water a little at a time to reach your desired consistency.
6. Add the drained pasta to the skillet, tossing to coat evenly with the sauce. Season with salt to taste.
7. Garnish with chopped fresh parsley before serving.

Creamy, with a hint of spice from the red pepper flakes, this pasta is a luxurious treat. Serve it with a crisp white wine and a side of garlic bread to soak up every last drop of that delicious sauce.

Argentinian Red Shrimp and Avocado Salad

Last summer, I stumbled upon the most vibrant Argentinian red shrimp at my local farmers’ market, and it inspired me to create this refreshing salad. Paired with creamy avocado and a zesty lime dressing, it’s become my go-to dish for warm evenings when I crave something light yet satisfying.

Ingredients

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

Instructions

1. In a large bowl, whisk together 1/4 cup fresh lime juice, 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper to create the dressing.
2. Add 1 lb of peeled and deveined Argentinian red shrimp to the dressing, ensuring they are fully coated. Let marinate in the refrigerator for 15 minutes to enhance the flavor.
3. Heat a skillet over medium-high heat. Cook the shrimp for 2-3 minutes on each side until they turn pink and opaque. Tip: Avoid overcrowding the skillet to ensure even cooking.
4. In the same bowl used for marinating, combine 2 diced ripe avocados, 1/4 cup finely chopped red onion, and 1/4 cup chopped cilantro.
5. Add the cooked shrimp to the avocado mixture and gently toss to combine. Tip: For extra freshness, add a handful of arugula or spinach.
6. Serve immediately or chill for 10 minutes to let the flavors meld together. Tip: This salad pairs beautifully with a crisp white wine or a light beer.

Now, this salad boasts a delightful contrast between the tender shrimp and the buttery avocado, with a bright kick from the lime. Try serving it in halved avocado shells for an elegant presentation that’s sure to impress.

Argentinian Red Shrimp Skewers with Lemon Herb Marinade

Having just returned from a trip to Argentina, I was inspired to bring a taste of their coastal cuisine to my kitchen. These Argentinian Red Shrimp Skewers with Lemon Herb Marinade are a vibrant, flavorful dish that’s surprisingly simple to make, perfect for those summer evenings when you crave something light yet satisfying.

Ingredients

• 1 lb Argentinian red shrimp, peeled and deveined
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 2 cloves garlic, minced
• 1 tbsp fresh parsley, chopped
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• Wooden skewers, soaked in water for 30 minutes

Instructions

1. In a large bowl, whisk together 1/4 cup olive oil, 2 tbsp lemon juice, 2 cloves minced garlic, 1 tbsp chopped parsley, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper to create the marinade.
2. Add 1 lb of peeled and deveined Argentinian red shrimp to the marinade, ensuring each piece is well coated. Cover and refrigerate for 30 minutes to allow the flavors to meld.
3. Preheat your grill to medium-high heat (about 375°F) for even cooking.
4. Thread the marinated shrimp onto the soaked wooden skewers, about 4-5 shrimp per skewer, leaving a little space between each for even heat distribution.
5. Grill the skewers for 2-3 minutes on each side, or until the shrimp turn pink and opaque, indicating they’re cooked through.
6. Remove from the grill and let rest for a minute before serving to allow the juices to redistribute.

You’ll love the succulent texture of these shrimp, bursting with the bright flavors of lemon and herbs. Serve them over a bed of quinoa or alongside a crisp salad for a complete meal that transports you straight to the Argentine coast.

Argentinian Red Shrimp in Tomato Garlic Sauce

Perfect for a cozy dinner that feels a bit fancy without requiring you to spend hours in the kitchen, this Argentinian Red Shrimp in Tomato Garlic Sauce has become my go-to when I want something quick yet impressive. I remember the first time I tried it at a small seaside restaurant; the vibrant colors and bold flavors instantly won me over.

Ingredients

• 1 lb Argentinian red shrimp, peeled and deveined
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1 cup canned crushed tomatoes
• 1/2 tsp red pepper flakes
• 1/4 cup fresh parsley, chopped
• Salt to taste

Instructions

1. Heat 2 tbsp olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add 4 cloves minced garlic and sauté until fragrant, about 30 seconds, being careful not to burn it.
3. Stir in 1 cup crushed tomatoes and 1/2 tsp red pepper flakes, then simmer for 5 minutes to let the flavors meld.
4. Add 1 lb shrimp to the skillet, arranging them in a single layer, and cook for 2 minutes per side until they turn pink and opaque.
5. Sprinkle with 1/4 cup chopped parsley and a pinch of salt, then give everything a gentle stir to combine.
6. Remove from heat and let sit for 2 minutes to allow the shrimp to soak up the sauce.

Rich in flavors with a slight kick from the red pepper, this dish pairs wonderfully with a slice of crusty bread to soak up the delicious sauce. The shrimp remain tender and juicy, making every bite a delightful experience.

Argentinian Red Shrimp Stir Fry

Wondering what to whip up for a quick yet exotic dinner tonight? Let me share my recent obsession—Argentinian Red Shrimp Stir Fry. It’s a dish that brings the vibrant flavors of Argentina right to your kitchen, and trust me, it’s as easy as it is delicious.

Ingredients

• 1 lb Argentinian red shrimp, peeled and deveined
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1/2 cup chicken broth
• 2 tbsp soy sauce
• 1 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups cooked white rice
• 1/4 cup chopped cilantro

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add minced garlic and sauté for 30 seconds until fragrant, being careful not to burn it.
3. Add sliced red and yellow bell peppers, stirring occasionally, for 3 minutes until slightly softened.
4. Increase heat to high, add shrimp, and cook for 2 minutes on each side until they turn pink.
5. Pour in chicken broth and soy sauce, then sprinkle red pepper flakes, salt, and black pepper. Stir to combine.
6. Reduce heat to medium and let the mixture simmer for 2 minutes, allowing the flavors to meld.
7. Serve the stir fry over cooked white rice and garnish with chopped cilantro.

Vibrant and packed with flavor, this stir fry offers a delightful contrast between the tender shrimp and crisp bell peppers. Try serving it with a squeeze of lime for an extra zing that elevates the dish to new heights.

Argentinian Red Shrimp with Coconut Rice

Yesterday, I stumbled upon a dish that’s as vibrant in flavor as it is in color—Argentinian Red Shrimp with Coconut Rice. It’s a delightful blend of succulent shrimp and creamy rice that transports you straight to the beaches of Argentina with every bite. Perfect for those evenings when you’re craving something exotic yet comforting.

Ingredients

• 1 cup jasmine rice
• 1 can (13.5 oz) coconut milk
• 1 cup water
• 1 lb Argentinian red shrimp, peeled and deveined
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes
• 2 tbsp fresh cilantro, chopped
• 1 lime, cut into wedges

Instructions

1. In a medium saucepan, combine 1 cup jasmine rice, 1 can coconut milk, and 1 cup water. Bring to a boil over high heat.
2. Reduce heat to low, cover, and simmer for 18 minutes. Tip: Resist the urge to peek; keeping the lid on ensures perfectly fluffy rice.
3. While the rice cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat.
4. Add 3 cloves minced garlic and sauté for 30 seconds until fragrant.
5. Add 1 lb Argentinian red shrimp to the skillet, seasoning with 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes. Cook for 2-3 minutes per side until shrimp are pink and opaque. Tip: Overcooking shrimp makes them rubbery, so keep an eye on the clock.
6. Fluff the cooked coconut rice with a fork and stir in 2 tbsp chopped fresh cilantro.
7. Serve the shrimp over the coconut rice with lime wedges on the side. Tip: A squeeze of lime right before eating brightens the dish beautifully.

Unbelievably, the creamy coconut rice pairs so well with the spicy, garlicky shrimp, creating a harmony of flavors that’s hard to resist. For an extra touch of elegance, garnish with additional cilantro and serve in shallow bowls to showcase the vibrant colors.

Argentinian Red Shrimp and Corn Chowder

Remember those chilly evenings when all you crave is something warm and comforting? That’s exactly how I felt when I first stumbled upon this Argentinian Red Shrimp and Corn Chowder recipe during a late-night food blog binge. It’s become my go-to for impressing guests or treating myself on a lazy Sunday.

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 2 cups corn kernels
• 1 lb Argentinian red shrimp, peeled and deveined
• 4 cups chicken stock
• 1 cup heavy cream
• 1 tsp smoked paprika
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering.
2. Add 1 medium diced onion and sauté until translucent, about 5 minutes.
3. Stir in 2 cloves minced garlic and 1 diced red bell pepper, cooking for another 3 minutes until fragrant.
4. Add 2 cups corn kernels and cook for 2 minutes, stirring occasionally.
5. Pour in 4 cups chicken stock and bring to a boil, then reduce heat to simmer for 10 minutes.
6. Add 1 lb Argentinian red shrimp and cook until they turn pink, about 3 minutes.
7. Stir in 1 cup heavy cream and 1 tsp smoked paprika, heating through but not boiling.
8. Season with salt to taste and garnish with fresh cilantro before serving.

Argentinian Red Shrimp and Corn Chowder is a delightful mix of sweet corn and succulent shrimp, with a creamy texture that’s both rich and comforting. Serve it with a slice of crusty bread to soak up every last drop, or top with extra cilantro for a fresh contrast.

Argentinian Red Shrimp Scampi

Perfectly seared Argentinian red shrimp scampi is my go-to dish when I want something luxurious yet surprisingly simple to whip up. I remember the first time I tried it at a tiny seaside restaurant in Mar del Plata; the garlicky, buttery sauce paired with the sweet, tender shrimp was unforgettable. Now, I make it at home whenever I need a quick escape to those coastal flavors.

Ingredients

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

Instructions

1. Pat the shrimp dry with paper towels to ensure a good sear.
2. Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat until the butter is melted and bubbling.
3. Add the shrimp to the skillet in a single layer, seasoning lightly with salt. Cook for 2 minutes per side, until just pink and opaque. Remove shrimp and set aside.
4. In the same skillet, add the remaining butter and minced garlic. Sauté for 30 seconds until fragrant, being careful not to burn the garlic.
5. Pour in the white wine and lemon juice, scraping up any browned bits from the bottom of the pan. Let the mixture simmer for 2 minutes to reduce slightly.
6. Stir in the red pepper flakes and return the shrimp to the skillet, tossing to coat in the sauce. Cook for an additional 1 minute to heat through.
7. Remove from heat and sprinkle with chopped parsley.

Garlicky, buttery, and with just the right amount of heat, this scampi is a dream over a bed of al dente pasta or with crusty bread to soak up every last drop of sauce. The shrimp stay juicy and plump, making each bite a little taste of Argentina.

Argentinian Red Shrimp with Mango Salsa

Over the weekend, I stumbled upon the most vibrant Argentinian red shrimp at my local seafood market, and I knew I had to pair them with something equally bold. That’s when the idea of a fresh mango salsa came to mind, creating a dish that’s as colorful as it is flavorful. Trust me, this combination is a game-changer for your summer dinners.

Ingredients

• 1 lb Argentinian red shrimp, peeled and deveined
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup diced mango
• 1/4 cup diced red onion
• 1/4 cup chopped cilantro
• 1 tbsp lime juice
• 1/2 jalapeño, seeded and minced

Instructions

1. Preheat a large skillet over medium-high heat and add 1 tbsp olive oil.
2. Season the shrimp with 1/2 tsp salt and 1/4 tsp black pepper.
3. Once the oil is shimmering, add the shrimp to the skillet in a single layer. Cook for 2 minutes per side, or until the shrimp are pink and opaque. Tip: Avoid overcrowding the skillet to ensure each shrimp gets perfectly seared.
4. While the shrimp cook, combine 1 cup diced mango, 1/4 cup diced red onion, 1/4 cup chopped cilantro, 1 tbsp lime juice, and 1/2 minced jalapeño in a bowl. Mix well. Tip: Let the salsa sit for 10 minutes before serving to allow the flavors to meld.
5. Remove the shrimp from the skillet and serve immediately topped with the mango salsa. Tip: For an extra kick, add a pinch of chili powder to the salsa.

Fresh off the skillet, the shrimp are succulent with a slight crisp, while the mango salsa adds a sweet and spicy contrast that’s utterly addictive. Serve this dish over a bed of quinoa or with warm tortillas for a complete meal that screams summer.

Argentinian Red Shrimp and Quinoa Bowl

Having just returned from a culinary adventure in Argentina, I was inspired to recreate one of the most memorable dishes I encountered there. This Argentinian Red Shrimp and Quinoa Bowl is not only packed with vibrant flavors but also brings a piece of my journey right to your kitchen. It’s the perfect blend of nutritious and delicious, making it a staple in my weekly meal prep.

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 lb Argentinian red shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 avocado, sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, finely diced
• 2 tbsp fresh cilantro, chopped
• 1 lime, juiced

Instructions

1. Rinse 1 cup quinoa under cold water until the water runs clear to remove any bitterness.
2. In a medium saucepan, combine the rinsed quinoa and 2 cups water. Bring to a boil over high heat.
3. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is fluffy and the water is absorbed. Tip: Let it sit covered for 5 minutes off the heat for perfect texture.
4. While the quinoa cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat.
5. Season 1 lb Argentinian red shrimp with 1 tsp salt and 1/2 tsp black pepper. Add to the skillet and cook for 2-3 minutes per side, until pink and opaque. Tip: Avoid overcrowding the skillet to ensure each shrimp gets a nice sear.
6. In a large bowl, combine the cooked quinoa, shrimp, 1 sliced avocado, 1/2 cup halved cherry tomatoes, 1/4 cup diced red onion, and 2 tbsp chopped cilantro.
7. Drizzle the juice of 1 lime over the bowl and gently toss to combine. Tip: The lime juice not only adds flavor but also keeps the avocado from browning.

Fresh and vibrant, this bowl is a feast for the senses with the creamy avocado contrasting the tender shrimp and fluffy quinoa. Serve it chilled for a refreshing summer lunch or warm for a cozy dinner, garnished with extra cilantro for a pop of color.

Argentinian Red Shrimp Burgers

Having stumbled upon Argentinian red shrimp at my local seafood market last summer, I was instantly inspired to create something beyond the usual shrimp cocktail. These burgers are a testament to how a simple twist can elevate a classic dish into a gourmet experience.

Ingredients

• 1 lb Argentinian red shrimp, peeled and deveined
• 1/2 cup panko breadcrumbs
• 1/4 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 4 brioche burger buns, toasted
• 1 avocado, sliced
• 1 cup arugula

Instructions

1. In a food processor, pulse the shrimp until coarsely chopped. Transfer to a mixing bowl.
2. Add panko, mayonnaise, Dijon mustard, smoked paprika, salt, and pepper to the shrimp. Mix until just combined. Tip: Overmixing can make the burgers tough.
3. Divide the mixture into 4 equal portions. Shape each into a patty about 1 inch thick.
4. Heat olive oil in a skillet over medium heat. Once hot, add the patties. Cook for 3-4 minutes per side, until golden and cooked through. Tip: Resist the urge to flip them more than once to ensure a nice crust.
5. Toast the brioche buns lightly in the same skillet for about 1 minute per side, until golden.
6. Assemble the burgers by placing a shrimp patty on the bottom half of each bun. Top with avocado slices and arugula. Tip: A drizzle of sriracha mayo can add a nice kick.

The Argentinian red shrimp burgers are juicy with a slight crunch from the panko, and the smoked paprika adds a depth of flavor that’s unforgettable. Serve them with a side of sweet potato fries for a meal that’s as colorful as it is delicious.

Argentinian Red Shrimp with Creamy Polenta

Craving something luxurious yet comforting for dinner tonight? I recently stumbled upon this Argentinian Red Shrimp with Creamy Polenta recipe during a cozy dinner at a friend’s place, and it’s been a game-changer for my weeknight meals. The combination of succulent shrimp and smooth polenta is simply irresistible.

Ingredients

• 1 cup polenta
• 4 cups water
• 1 tsp salt
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 lb Argentinian red shrimp, peeled and deveined
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/4 tsp red pepper flakes
• 1 tbsp fresh parsley, chopped

Instructions

1. In a medium saucepan, bring 4 cups of water to a boil over high heat.
2. Gradually whisk in 1 cup of polenta and 1 tsp salt, reducing the heat to low to maintain a gentle simmer.
3. Cook the polenta for 25 minutes, stirring frequently to prevent sticking, until it’s thick and creamy. Tip: For extra creamy polenta, stir in 1/2 cup heavy cream and 1/2 cup grated Parmesan cheese off the heat.
4. While the polenta cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat.
5. Add 2 cloves minced garlic and 1/4 tsp red pepper flakes to the skillet, sautéing for 30 seconds until fragrant.
6. Add 1 lb Argentinian red shrimp to the skillet, cooking for 2-3 minutes per side until they turn pink and opaque. Tip: Avoid overcrowding the skillet to ensure each shrimp gets perfectly seared.
7. Stir in 1 tbsp fresh chopped parsley just before removing the shrimp from the heat.
8. Serve the shrimp over a bed of creamy polenta, garnishing with additional parsley if desired. Tip: For a touch of brightness, a squeeze of lemon over the shrimp before serving elevates the dish.

Every bite of this dish offers a delightful contrast between the creamy, cheesy polenta and the spicy, garlicky shrimp. It’s a versatile recipe that feels fancy enough for date night but simple enough for a comforting weeknight dinner. Try serving it with a crisp white wine to complement the flavors.

Argentinian Red Shrimp and Chorizo Tapas

Craving something that’s both luxurious and comforting? I stumbled upon this Argentinian Red Shrimp and Chorizo Tapas recipe during a late-night food blog binge, and it’s been a game-changer for my tapas nights. The combination of succulent shrimp and spicy chorizo is a match made in heaven, and it’s surprisingly simple to whip up.

Ingredients

• 1 lb Argentinian red shrimp, peeled and deveined
• 1/2 cup chorizo, diced
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/4 tsp smoked paprika
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp fresh parsley, chopped
• 1/2 lemon, juiced

Instructions

1. Heat 2 tbsp olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add 1/2 cup diced chorizo to the skillet. Cook, stirring occasionally, until the chorizo is crispy and has rendered its fat, about 5 minutes.
3. Add 3 cloves minced garlic to the skillet. Cook, stirring constantly, until fragrant, about 30 seconds.
4. Increase the heat to medium-high. Add 1 lb Argentinian red shrimp to the skillet in a single layer. Sprinkle with 1/4 tsp smoked paprika, 1/4 tsp salt, and 1/4 tsp black pepper.
5. Cook the shrimp for 2 minutes on one side, then flip and cook for another 1-2 minutes, or until the shrimp are pink and opaque.
6. Remove the skillet from heat. Drizzle with 1/2 lemon juiced and sprinkle with 1 tbsp chopped fresh parsley. Toss gently to combine.

Serve these tapas hot, straight from the skillet, with crusty bread to soak up the delicious juices. The smokiness of the paprika and the richness of the chorizo elevate the shrimp to new heights, making every bite a delightful experience.

Conclusion

Hungry for adventure? This roundup of 18 Spicy Argentinian Red Shrimp recipes is your ticket to a flavorful journey! Perfect for home cooks looking to spice up their meals, each dish promises a delicious escape. Don’t just take our word for it—try them out, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!

Bella Bacinos