Grilled Argentine Red Shrimp Recipe: Smoky Char With Garlic Butter

This recipe brings Argentine parrilla tradition to your backyard grill. The high heat creates a smoky char that enhances the shrimp’s natural sweetness.

I’ve refined this method over years of coastal grilling, balancing simple preparation with bold flavor. The garlic butter adds richness while letting the shrimp shine.

You’ll achieve restaurant-quality results with just 15 minutes of cooking time. The shrimp emerge tender with a perfect char.

Serve as an appetizer or main course. This technique works with charcoal or gas grills equally well.

Ingredients for Grilled Argentine Red Shrimp

High-heat grilling transforms these vibrant shrimp into a smoky, charred masterpiece with bold flavors.

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The shrimp are the star—Argentine red shrimp are ideal for their sweetness and size, but any large shrimp (16/20 count) will work beautifully. Whole Foods or specialty seafood markets often carry them fresh; if frozen, thaw overnight in the fridge. Look for shrimp with firm texture and no fishy odor. The butter matters here—European-style unsalted has a richer taste that stands up to the grill’s heat.

No Argentine reds? Jumbo tiger shrimp or wild-caught Gulf shrimp are excellent substitutes. Out of fresh thyme? Dried thyme at one-third the amount works, but fresh brings brightness. For a smokier profile, add a pinch of chipotle powder to the garlic butter. If avoiding dairy, swap the butter for extra-virgin olive oil with a splash of lemon juice for acidity.

Marinate the shrimp for no more than 30 minutes—the acid in lemon can start to cook them. Leftovers keep 2 days in the fridge, though they’re best served fresh off the grill. Reheat gently in a skillet to avoid overcooking. Freezing cooked shrimp? Not recommended—they’ll turn rubbery.

Step-by-Step Instructions for Grilled Argentine Red Shrimp

Master the technique for perfectly charred shrimp with smoky depth and buttery richness.

Step 1: Prepare the Garlic Butter Infusion

In a small saucepan, melt the 0.5 cup Unsalted Butter over medium-low heat. Add the 6 cloves Garlic Cloves (minced), 1 tbsp Fresh Thyme Leaves, and 0.5 tsp Red Pepper Flakes. Cook for 2-3 minutes until the garlic is fragrant and just golden—don’t let it brown or it will turn bitter.

Remove from heat and stir in 0.25 tsp Cayenne Pepper if using. The residual heat will bloom the spices. Set aside to cool slightly while you prepare the shrimp. This infusion adds layers of aroma that will coat each bite with complex flavor.

Step 2: Season and Skewer the Shrimp

Pat the 1.5 lb Argentine Red Shrimp completely dry with paper towels—moisture prevents proper charring. In a large bowl, toss the shrimp with 2 tbsp Extra-Virgin Olive Oil, 1.5 tsp Kosher Salt (divided), 1 tsp Freshly Ground Black Pepper (divided), and 1 tsp Smoked Paprika until evenly coated. The paprika adds that signature smoky depth.

Thread the shrimp onto metal or soaked wooden skewers, leaving a little space between each piece for even cooking. This prevents steaming and ensures each shrimp gets direct contact with the grill grates for those beautiful char marks.

Step 3: Grill to Smoky Perfection

Preheat your grill to medium-high heat (about 400°F). Clean and oil the grates thoroughly to prevent sticking. Place the skewers on the grill and cook undisturbed for 2-3 minutes per side until the shrimp turn opaque and develop distinct char marks.

The shrimp are done when they curl into a loose “C” shape and the internal temperature reaches 145°F. Don’t overcrowd the grill—cook in batches if needed. Overcooking will make them tough, and these cook quickly due to their size.

Step 4: Finish with Garlic Butter and Garnish

As soon as the shrimp come off the grill, brush them generously with the prepared garlic butter infusion. The heat from the shrimp will melt any solids in the butter, creating a glossy, flavorful coating. Let them rest for 1-2 minutes to allow the flavors to penetrate.

Transfer to a serving platter and garnish with the 0.25 cup Fresh Parsley (chopped) and serve with 1 whole Lemon (cut into wedges) on the side. The acidity from the lemon brightens the rich butter and smoky spices, balancing each bite perfectly.

Regional Styles of This Dish

Patagonian Tradition

In southern Argentina, parrillas often feature wild-caught red shrimp grilled over quebracho wood for intense smokiness. The shrimp are typically brushed with chimichurri instead of butter, using 1 cup parsley, 4 garlic cloves, and ½ cup olive oil blended with 2 tbsp red wine vinegar. 🗺️

Buenos Aires Style

Urban asados favor a simpler approach with just olive oil, coarse salt, and lemon zest. The shrimp cook on a cast-iron griddle called a chapa, creating even char. I love this method for its rustic authenticity.

Uruguayan Influence

Across the Río de la Plata, cooks add 1 tsp dried oregano and ½ tsp cumin to the seasoning blend. The shrimp often share grill space with chorizo for a surf-and-turf experience. This fusion style works beautifully on my backyard grill.

Mendoza Mountain

In the Andean foothills, they incorporate local Malbec wine into the garlic butter, reducing ¼ cup wine with the butter for depth. The high-altitude cooking requires slightly longer grilling times due to lower oxygen.

Coastal Mar del Plata

Here, seafood dominates the grill scene. They use whole shrimp (heads on) for maximum flavor, basting with garlic-infused oil every 30 seconds. The heads add richness to the final dish. 💛

Gaucho Style

On the pampas, gauchos grill shrimp on wooden stakes stuck into the ground near the fire. The method uses radiant heat rather than direct flame, cooking the shrimp gently over 10-12 minutes. It’s a technique I’ve adapted for campfire cooking.

Frequently Asked Questions