Royal reds are the kings of Gulf shrimp. This 20-minute recipe is worthy of their name.

Grilled Royal Reds with Lemony Garlic Butter

Found 60 miles offshore in deep, cool waters, royal reds are the kings of Gulf shrimp, prized for their lobster-sweet meat. Unlike most raw shrimp, which are gray, royal reds emerge from the sea a brilliant crimson color.

Throughout the Florida Panhandle and along the Alabama coast, you’ll find the oversize prawns at restaurants and fish shacks alike; when the boats are bringing them in, chefs and home cooks stock up on what they can get their hands on.

At the state line–straddling Flora-Bama dive bar right on the beachfront, you can pick up a couple of pounds perfectly steamed to order, served simply with melted butter—the only condiment you need.

Ingredients

  • 1 cup (8 oz.) unsalted butter, softened
  • 1 1/2 Tbsp. minced garlic
  • 2 Tbsp. lemon zest, plus 2 1/2 Tbsp. fresh juice (about 2 lemons)
  • 1 Tbsp. chopped fresh thyme
  • 1 tsp. black pepper
  • 2 tsp. kosher salt, divided
  • 2 lbs. fresh royal red shrimp
  • 2 Tbsp. extra-virgin olive oil

Directions

  1. Prepare grill:

    Preheat grill to medium (350°F to 400°F).

  2. Make butter-garlic sauce:

    Stir together butter, garlic, lemon zest and juice, thyme, pepper, and 1 teaspoon of the salt in a medium bowl until well combined.

  3. Grill shrimp:

    Toss together shrimp, oil, and remaining 1 teaspoon salt in a large bowl. Grill shrimp, covered, just until shrimp are bright red and charred, 2 to 3 minutes on each side. Toss with lemony garlic butter, and serve immediately.