When it comes to shrimp, there are many different varieties available. Two popular options are Argentine red shrimp and regular white/brown shrimp. But an important question is – do Argentine red shrimp actually taste any different from regular shrimp? Here is a closer look at the taste differences between these two types of shrimp.
Taste Profile of Argentine Red Shrimp
Argentine red shrimp (Pleoticus muelleri) are a species found in the southwest Atlantic Ocean off the coast of Argentina. They live in colder waters compared to other shrimp species. Argentine reds have a characteristic reddish-pink shell color that remains even after cooking. The meat inside is white, similar to regular shrimp.
In terms of flavor, Argentine red shrimp have a mild, sweet taste just like regular shrimp. But many describe the sweetness as being more pronounced or intense. The overall flavor is described as savory, buttery, and slightly briny from the ocean water. The texture is firm yet tender when cooked properly. Since they live in colder waters, the fat content is slightly higher, resulting in a richer mouthfeel.
Taste Profile of Regular White/Brown Shrimp
Regular shrimp from warmer waters, often called white shrimp or brown shrimp, have a more subtle sweetness. The flavor is still mild and savory, but not quite as rich or buttery as Argentine reds. The texture also tends to be slightly softer and more prone to becoming chewy if overcooked.
Some of the most common regular shrimp species include:
- Whiteleg shrimp (Litopenaeus vannamei)
- Giant tiger prawn (Penaeus monodon)
- Akiami paste shrimp (Acetes japonicus)
- Southern brown shrimp (Farfantepenaeus subtilis)
- Northern brown shrimp (Farfantepenaeus aztecus)
Overall, regular shrimp have a milder, less pronounced sweetness compared to Argentine red shrimp. The texture is also not quite as firm.
Direct Side-by-Side Comparison
When tasted side-by-side, the differences between Argentine red and regular shrimp become more apparent:
- Argentine red shrimp have a richer, more intense sweetness.
- The fat content gives Argentine reds a buttery, mouth-coating feel.
- Regular shrimp taste sweeter too, but it’s much more subtle.
- Regular shrimp have a softer, less firm texture.
- Overcooking makes regular shrimp get chewy more easily.
- Argentine reds maintain their firm, juicy texture even with longer cooking.
So in summary, while both types of shrimp have a mild, sweet flavor, Argentine reds have a more concentrated sweetness with savory, buttery notes that give them a more robust overall taste.
Cooking Differences
Due to the higher fat content in Argentine red shrimp, they can be cooked differently than regular shrimp. Some cooking differences include:
- Argentine reds can be grilled, broiled, or baked more successfully since the fat prevents drying out.
- They generally require slightly longer cooking times to fully cook through.
- The firm texture holds up well to pasta, skewers, and stir frying.
- Regular shrimp are better for boiled shrimp cocktails or sautéing.
- It’s easier to overcook regular shrimp, resulting in rubbery texture.
So Argentine reds have a versatility in cooking applications that allows their flavor to shine through different cooking methods. Their texture changes less during cooking.
Prices and Availability
Argentine red shrimp tend to have higher market prices than regular shrimp. A few reasons for this include:
- Limited supply – Argentine reds only come from a small regional fishery.
- Higher demand – Chefs and consumers seek out the premium flavor.
- Expensive air freight – They are flown fresh to markets instead of shipped.
- Complex processing – Hand peeled and processed to maintain quality.
You may find regular shrimp selling for $8-$15 per pound at the market. Argentine reds typically sell for $15-$25 per pound depending on the size.
Due to the small supply and costly processing, Argentine reds may not always be available at local grocery stores or fish markets. They are considered a specialty item. Regular brown and white shrimp are farmed more widely and available year-round.
Nutrition Comparison
In terms of nutrition, Argentine red shrimp and regular shrimp have very similar nutrient profiles. Both are high in protein, low in fat, and contain important vitamins and minerals like selenium, vitamin B12, and omega-3 fatty acids. Here is a direct comparison of the main nutrients per 3 ounce serving:
| Nutrient | Argentine Red Shrimp | Regular White/Brown Shrimp |
|---|---|---|
| Calories | 90 | 84 |
| Fat | 1 gram | 1 gram |
| Protein | 19 grams | 18 grams |
| Cholesterol | 195 mg | 172 mg |
Both provide high-quality complete protein and fit into a healthy diet. Argentine reds simply have a slightly higher fat content, which contributes to their richer flavor and texture.
Frozen vs. Fresh
Like most seafood, fresh shrimp have the best flavor and texture. However, freezing can help maintain quality when shrimp need to be transported. Here’s a comparison between fresh and frozen for both Argentine red and regular shrimp:
- Fresh – more tender, juicy texture. Sweet, delicate flavor.
- Frozen – can lose moisture, becomes slightly rubbery. Flavor muted.
- Thawing important to prevent ice crystals and tearing.
- Argentine reds less prone to textural changes during freezing.
- Overfrozen regular white/brown shrimp get chewy and watery.
Ideally shrimp should be eaten fresh or frozen quickly at peak freshness. Argentine reds hold up better to freezing compared to regular shrimp. But for the best flavor and texture, fresh is still preferable.
Size Differences
Shrimp are categorized by size or count per pound. Smaller shrimp have higher counts, like 41-50 per pound. Larger shrimp have lower counts, like 16-20 or 21-25 per pound. A few key points:
- Smaller shrimp have a milder flavor and more tender texture.
- Larger shrimp have a more pronounced shrimp flavor, chewier texture.
- Argentine reds commonly found in 16-20, 21-25, 26-30 sizes.
- Regular brown/white shrimp up to 70 count for smallest sizes.
- Higher counts cost less per pound. Lower counts cost more per pound.
- Smaller regular shrimp better suited for salads, appetizers.
- Larger Argentine reds work well for pasta, grilling, sautéing.
For enjoying the rich flavor and firm texture of Argentine reds, the 16-20 or 21-25 sizes are recommended. Very small shrimp don’t showcase their unique attributes as well.
Price Per Pound Based on Size
| Shrimp Size | Average Price Per Pound |
|---|---|
| 16-20 count | $15.99 |
| 21-25 count | $13.99 |
| 26-30 count | $11.99 |
| 31-35 count | $9.99 |
As shown, larger shrimp sizes in the lower counts cost more per pound. Smaller sized shrimp have a lower price point.
Wild-Caught vs Farm-Raised
Most regular brown and white shrimp sold in the U.S. are farm-raised, while Argentine reds are wild-caught. This impacts their flavor and cost:
- Wild – More natural diet and environment. Better flavor.
- Farmed – Fed commercial feed. More mild tasting.
- Wild-caught costs more due to limited supply.
- Farm-raised cheaper to produce in largescale operations.
Argentine red’s wild habitat and diet contribute to their rich, sweet flavor. Farm-raised regular shrimp have a less pronounced flavor due to commercial feed and high production volume.
Shrimp Use in Cuisine
In the kitchen, the two varieties of shrimp can be used in many of the same ways. But their flavor and texture lend themselves to certain dishes:
- Regular shrimp – salads, shrimpcocktail, ceviche, fried shrimp, soup.
- Argentine reds – Grilled, broiled, skewers, pasta, stir fry.
- The firm texture of Argentine reds makes them ideal for grilling.
- More delicate regular shrimp best in wet cooking methods like boiling.
Overall, Argentine reds are a versatile ingredient and their rich flavor can enhance many seafood recipes. Their unique taste and texture sets them apart from regular shrimp.
Conclusion
Argentine red shrimp do have a noticeably different taste compared to regular white and brown shrimp. Their sweet, briny flavor is more intense and buttery. The texture remains firmer when cooked. These differences come from their cold water habitat rich in marine nutrients.
When buying shrimp, Argentine reds will typically cost more due to limited availability. Their wild-caught nature and labor-intensive processing increase costs. But many chefs and seafood lovers find the unique eating experience worth the higher price tag.
Both shrimp varieties are healthy, low-fat sources of protein. With their more robust flavor and ability to stay tender during cooking, Argentine reds can be an excellent addition to various seafood recipes. Their rich taste adds complexity and flair beyond traditional shrimp. So for those willing to splurge, Argentine reds provide a memorable culinary experience.