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    "Amazing Shrimp Boxx Recipes"

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    "Always Fresh Always Delicious"

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    "Red Royal Shrimp Right to Your DOOR!"

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    "Rare Royal Red Shrimp From The Shrimp Boxx!"

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

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A close up of a plate of food with shrimp on a lemon slice.

The Shrimp Boxx Crab Stuffed Shrimp

Recipe

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

INGREDIENTS:

  • 2 lbs Super Colossal U/12 Headless Wild-Caught Gulf Shrimp
  • 1 lb jumbo lump crab meat
  • 1/4 cup diced red bell pepper
  • 1/2 cup diced celery
  • 1/4 cup diced onion
  • 1/2 cup green onions
  • 1/4 cup creole mustard
  • 1 tbsp Slap Ya Mama Original Seasoning
  • 1 stick of butter
  • Zest of 1/2 lemon
  • Parsley 
  • Lemons
  • Olive Oil
  • Breadcrumbs (plain)

DIRECTIONS:

  1. Preheat oven to 350F
  2. Butterfly your shrimp, set aside
  3. Slice lemon thinly
  4. On a baking pan, spray nonstick spray on the bottom
  5. Lay out some cleaned parsley on the bottom
  6. Spread thin slices of lemon on the bottom
  7. On medium high heat, heat olive oil in a large pan
  8. Sautéonions, bell pepper and celery
  9. Once they are soft, remove from heat
  10. Add crab meat, mustard, green onions, lemon zest and Slap Ya Mama
  11. Mix well
  12. Take a scoop of the mixture and fill it in the butterflied shrimp
  13. Repeat until all shrimp are stuffed
  14. Lay them spaced out on the baking dish
  15. Top with bread crumbs
  16. Top the bread crumbs with a pat of butter
  17. Squeeze lemon juice on top
  18. Bake for about 25 minutes or until golden on top

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!”