Trader Joe’s Shrimp Recipe

Trader Joe’s Argentinian Red Shrimp are wild-caught South Atlantic shrimp cooked in garlic butter with white wine and lemon. They cook entirely in one skillet in under ten minutes. The batch serves two and takes about five minutes of prep.

This recipe comes from Tatiana at The Top Meal.* She uses a small splash of dry white wine alongside the butter and garlic instead of building a cream sauce or adding a second stage. That keeps the total ingredient list to eight and lets the shrimp’s natural sweetness stay in the foreground.

These shrimp cook for four minutes total since they are large and fully thawed going in. Undercook and the flesh stays translucent; overcook by a minute and it turns rubbery. Watch for curling and opaque flesh rather than a color change, because these shrimp are already red when raw.

Trader Joe’s Shrimp Recipe

Recipe by Nate CollinsCourse: DinnerCuisine: AmericanDifficulty: Easy

Servings

2

servings

Prep time

5

minutes

Cooking time

7

minutes

Calories

415

kcal

Both the shrimp and the cooking fat carry a lot of flavor, which is what lets this work with almost no prep. The sauce is the liquid left in the pan after the shrimp come out, which is why it is worth having good bread nearby.

Ingredients

• 1 lb Trader Joe’s Argentinian Red Shrimp, peeled and deveined

• 1 tablespoon butter

• 1 tablespoon olive oil

• 3 garlic cloves, finely minced

• ¼ cup dry white wine

• ½ teaspoon salt

• Black pepper, to taste

• ½ lemon, juiced

• Chopped fresh parsley, to serve

Directions

• If using frozen shrimp, thaw in the fridge overnight or in cold water for 20 to 30 minutes. Pat completely dry with paper towels before cooking.
• Melt butter in a skillet over medium heat and add the olive oil. Add the minced garlic and cook for about 1 minute, stirring, until fragrant.
• Add the wine, salt, and a grind of black pepper. Simmer for 2 minutes.
• Add the shrimp and cook for about 4 minutes total, turning once, until they curl and the flesh is opaque throughout.
• Remove from heat. Stir in the lemon juice and scatter chopped parsley over the top.
• Serve immediately with pasta, rice, or crusty bread to catch the sauce.

FAQs

How do I know when Argentinian red shrimp are cooked through if they’re already red?

Unlike standard shrimp, Argentinian red shrimp don’t change color when cooked, because they start out red when raw. Watch for the shrimp curling into a C-shape and the thickest part of the flesh turning opaque. If you’re unsure, an instant-read thermometer at 145°F confirms they’re done.

Can I make this without wine?

Chicken broth or seafood stock works as a direct substitute, using the same ¼ cup measurement. The wine adds subtle richness to the sauce; broth is more neutral but still works with the garlic and butter base. Avoid products labeled “cooking wine” since they contain added salt that throws off the seasoning.

What do you serve with Trader Joe’s Argentinian shrimp?

Pasta absorbs the garlic butter sauce well, with linguine or spaghetti both working. A simple green salad on the side is just as effective; TJ’s green goddess salad comes together in 15 minutes while the skillet heats up. Serve with toasted bread to mop the sauce from the pan.

Can I cook frozen shrimp straight from the bag without thawing?

Technically yes, but the texture is noticeably worse. Frozen shrimp release water into the pan as they cook, which prevents a sear and dilutes the garlic butter sauce. A quick thaw in cold water for 20 to 30 minutes is the fastest option if you forgot to thaw overnight.

How do I store and reheat leftover shrimp?

Leftovers keep in the fridge for up to 4 days in an airtight container. Reheat gently on the stovetop with a splash of butter rather than microwaving at full power, since shrimp toughens quickly with high heat. Cold leftovers work well tossed into a pasta salad or over lettuce with extra lemon.

Can I make a spicier or creamier version of this sauce?

For a spicier version, add ¼ teaspoon of red pepper flakes to the garlic when it starts cooking. A creamy version works by stirring 2 tablespoons of heavy cream in just before the lemon, for a richer scampi sauce. For another quick TJ’s seafood dinner that takes a completely different direction, pan-seared TJ’s branzino is worth the 15 minutes.