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    Frequently Asked Questions (FAQS)

    From The Shrimp Boxx.

    If you have tasted royal red shrimp, you know what the fuss is about.

    If you haven't, it's time to try them. Here's what you need to know.

    Everything You Need to Know About Royal Red Shrimp

    All hail Royal Reds, the huge crimson shrimp that taste like lobster and scallops, the crown jewel of Gulf shrimp.

    Frequently Asked Questions (FAQS)


    1. What Makes Royal Red Shrimp Unique?

    The flavor of Royal Red Shrimp is intensely rich and genuine. They’ve been compared to lobster, bay scallops, and blue crab, and they’re a true Alabama Gulf seafood feast because they’re larger than other Alabama shrimp. The meat of Royal Reds is delicate, and if overcooked, it will shrink and become rough.


    2. What Does Royal Red Shrimp Taste Like?

    The large royal red shrimp taste like lobster and scallops.


    3. How Long Do Royal Red Shrimp Take To Boil?

    Normally, they take less time than regular shrimps. They take around 5 to 7 minutes in boiling water, depending on their size.


    4. What Is The Best Way To Check If Shrimp Are Fully Cooked?

    The color of the shrimp determines whether it is done or not. Royal red shrimp are usually pink. As a result, you cannot use this method to determine.

    Here’s how it works: Keep an eye on the fissure where the vein was severed at the rear of the shrimp. Keep your focus set on the thickest part of the shrimp (the end opposite the tail), and the shrimp will be done when the flesh at the base of that crevice turns opaque.


    5. What Happens If Shrimp Are Overcooked?

    Shrimp becomes matte white or gray when overdone. Another easy way to determine whether your shrimp are done is if they have curled into a lovely C shape. Shrimp that has been overcooked is curled tightly into an O shape.

    The most delicate of our native shrimp species, with the softest texture and sweetest flavor.

    Will cook twice as quickly as other shrimp.

    Royal Reds (Pleoticus Robustus) are perhaps the softest and most delicate of all our native shrimp species. This vibrant red shrimp never sees the light of day, preferring the cold dark depths out at the edge where the gently sloping bottom of the Gulf drops abruptly off the continental shelf. Depths from 1,200 ft. to over a half mile down are the home to this sweetest of all shrimp. Steamed, grilled, or sautéed these sweet shrimp are delicious.
    A pile of shrimp on ice with lemon slices
    A close up of cooked shrimp in a pan.
    A white plate topped with shrimp and green sauce.
    A close up of cooked shrimp on a black plate.
    A close up of a plate of shrimp with lemon slices and green beans.
    A pile of shrimp with lemon slices and a bowl of oil
    Three shrimp are sitting on top of ice cubes on a black surface.
    A bunch of red shrimp are sitting on a black plate on a table.

    Royal Red Shrimp are absolutely packed with a rich, natural flavor. They’ve been compared to lobster, bay scallops, or Blue Crab, and because they’re larger in size than other Alabama shrimp, they’re a true Alabama Gulf Seafood feast.

    “Royal Reds are such a delicacy,” said Chris Blankenship, director of Alabama Marine Resources and program administrator of the Alabama Seafood Marketing Commission (ASMC). “The taste is second to none, which makes them a must-have when you find them on the menu or at a retailer. A plate of steamed Royal Reds does not last long when I find them on a menu!”

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