I've used the frozen ones from TJ's, but not for a couple of years. Mostly for battered fried shrimp for Mr. Picky. It's a totally simple batter, no extra seasoning, for Mr. Picky. He eats lots of fried shrimp and really likes mine. They're perfect starting half thawed, blotted, battered and shallow fried in cast iron. I've also lightly oiled and air fried them with nice seasoning, and just steam blanched them to put them in other stuff. I find them superior to other okay frozen cleaned shrimp Very good flavor and texture, especially for frozen. Do check to see if they were frozen given that they're bagged. If they were "fresh", they're old because of transport time, so act accordingly. In general,they're lovely, tasty shrimp.

Thanks, plllog. I’ve only bought the ”regular” uncooked shrimp from TJ’s. I likely glanced at the Argentine thinking they were cooked. We’re going to grill just a few tonight to have with some tri-tip to see what we think. I’ll be careful with the time since it sounds like they take even less time than other shrimp. They came frozen along with the filet steaks. We had some of those and thought they were so-so. Hope the shrimp’s better!

I have bought them before and they are good, but a little more fishy-tasting than gulf shrimp IMO.

I like the Florida Pink shrimp. I get them frozen at Publix. They are USA caught and flash frozen on the boat.

ETA: Unless you live on a coast and can get fresh caught, I have found that the flash frozen USA are much superior to ”fresh”. We have a local fish market that drives to the gulf and bring back so called ”fresh”, but it is 24 hours old when it gets here.

So we grilled just 6 of the shrimp to test. I didn’t do anything to it other than seasoning with s&p. Just thought that might give more of the true flavor. IDK, it didn’t seem much different than any other shrimp we’ve had. We got 6 pounds of it so I’ll likely share with our kids.

It's shrimp! It's not much different. :D (great big grin)

Sharing sounds good. ;)

I really prefer the local pink shrimp, although I am sure the Argentine taste fine. If you live in Argentina, buy the red shrimp first. If you live in the USA, buy the local shrimp.

“It's not much different.”

Good point. I was expecting a bit more sweetness and buttery texture based on what I read online.

I like to brine shrimp in 1 teas kosher salt and a quarter teas baking soda per lb. from Kenji. It firms them up a bit.

I've never found a buttery texture. I'd think that might depend on how you cook it. Poached in butter or oil, for instance, rather than grilled. What I love most in shrimp flavor is when they "pop". That's what's so great about half thawed for batter fried. They hit the heat and the cold/wet bursts. But I only make that as a treat, like on his birthday, for Mr. Picky.

I buy the frozen Argentine red shrimp 90% of the time(16-20 count). It also comes in a 2 pound bag where I buy it. They sometimes have it on sale for $13 for 2 lbs and I'll buy 2-3 bags.

We like it marinated in teryaki and grilled on a skewer. I also use it in stir fry, scampi, and occastionally I'll beer batter fry some when we are having a fish fry.

LJ, I really like it for scampi, too. So simple and good!

This marinade is one I like. The shrimp’s good with or without the Mango Salsa.

Grilled Herb Shrimp

This is another old favorite if it appeals. Also good for chicken.

Tequila Lime Grilled Shrimp

2 pounds large shrimp, peeled and deveined
1/4 cup fresh lime juice
1/4 cup tequila
2 medium garlic cloves, minced
1 large or 2 small shallots, finely chopped
1 tsp. ground cumin
1 T. chopped cilantro (optional)
Salt and pepper, to taste
1/3 cup olive oil

Thread shrimp on skewers. Lay in a single layer in shallow nonreactive dish.

Whisk together lime juice, tequila, garlic, shallots, cumin, cilantro, salt and pepper to taste (make sure salt dissolves). Slowly whisk in olive oil until well blended. Taste for seasoning.

Pour over shrimp and let marinate for 1 to 3 hours in fridge. Grill about 3-4 minutes per side.

Free shrimp? I'd take it no matter where it was from, LOL.

I try to buy the USA caught Gulf Shrimp or similar, but it's hard to figure out where seafood comes from, the labels are so confusing. Processed in the USA doesn't mean they were caught there and USA caught shrimp could go to China or Vietnam or somewhere for processing, but my "support my neighbor" mentality keeps making me read those labels like I'll actually figure it out, LOL.

It's all very similar to me, by the time they catch it, freeze it, package it and send it to Michigan it's all pretty much just frozen shrimp.

Annie

They are the best! Easy to overcook. They are by far our favorite in our house.

Rob, they sure do cook fast. We’ve now grilled some and made Ina G’s Linguine With Shrimp Scampi (a simple favorite). I gave one bag away and still have one in the freezer.👍🏻