Have you ever tried Red Argentine Shrimp? They are so delicious, and I believe they taste a bit more like lobster than traditional shrimp at a fraction of the price. I love to serve this simple yet elegant recipe at my backyard parties. The Asian Ginger Lime Butter is full of flavor, the perfect complement to the grilled shrimp. Grab a cocktail, grill some shrimp and let the party begin!


Chef’s Tips

Why do I cook the shrimp in the shell? There are several reasons for doing this. First, there is so much flavor in the shells, it is a shame to waste that goodness. Also, the shells help protect the shrimp from the heat and help to keep the shrimp from drying out. Lastly, the shrimp help hold in the buttery marinade while in the refrigerator and while cooking on the grill.

After grilling, serve the shrimp in the shells or remove shells if desired. You will also find that after cooking the shells come off with little effort.

If yuzu fruit juice is available, substitute it for the lime juice for an exotic touch!

This recipe is so quick and easy, it makes a great appetizer for your next backyard cook out. It also works well to serve with grilled steak for a “Surf and Turf” grilled dinner. Don’t forget to make extra butter to pour over the steak!

Red Argentine Shrimp are delicious, but if they are not available, feel free to substitute your favorite variety. This recipe also works great to do with small lobster tails (4-5 ounces) on the grill. When using the lobster, place lobsters on a disposal foil pan. Cut the shell open down the center. Open up shells and spoon in some butter. Lobsters will take longer to grill, depending on size they can take about 10 minutes with the lid closed. The same thing applies to lobsters as shrimp, cook until they are opaque and start pulling away from shell.


  • 2 pounds of extra-large Wild Red Argentine Shrimp, deveined with the shell on
  • 8 wooden skewers, soaked for 30 minutes in water
  • 10 tablespoons of Unsalted Challenge Butter, melted
  • 1 lime, should yield 1 teaspoon of zest and 1 tablespoon of juice
  • 1 tablespoon of grated fresh ginger
  • 2 cloves of garlic, crushed
  • 1 tablespoon of soy sauce
  • 1 tablespoon of honey


  • 1

    Preheat grill to 350 degrees.

  • 2

    Thread shrimp onto skewers and place onto a large sheet pan.

  • 3

    Combine melted butter, lime juice and zest, fresh ginger, garlic, soy sauce and honey. Stir to combine. Remove half of the butter and place in small bowl to serve with shrimp as a dipping sauce.

  • 4

    Drizzle the remaining butter over shrimp to marinate. Place shrimp in refrigerator for 20 minutes.

  • 5

    Place shrimp skewers on the grill. Cook for 2-3 minutes each side or until shrimp is opaque and the meat starts pulling away from the shell.

  • 6

    Serve grilled shrimp with the reserved butter.