Wild-caught red shrimp — naturally ruby-colored even raw, with a sweeter, richer flavor than standard white shrimp. Sold by the pound.

These large, wild-caught "red" shrimp get their distinctive ruby pigment naturally — not from cooking. Shell-on and raw, they’re best grilled or pan-roasted in their shells to concentrate flavor.

Peel-and-eat at the table, grilled whole, or pan-seared shell-on with garlic and butter. The shell seals in moisture and delivers deeper flavor. Remove shells before serving or let your guests do the work — half the fun.

1 lb shell-on · Approximately 16–20 shrimp · Serves 2 as a main · Grill 2–3 min per side shell-on · Shell adds protective moisture during cooking

Pairs with: Garlic, butter, and smoked paprika · Crusty bread for the sauce · Cold rosé or dry lager · Lemon wedges