• A tray of shrimp with lemon slices on top

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    Delicious Shrimp Boxx Recipes

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  • A bunch of red shrimp are sitting on a black plate on a table.

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    "Always Fresh Always Delicious"

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  • A close up of cooked shrimp on a black plate.

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    "Red Royal Shrimp Right to Your DOOR!"

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  • A bowl of shrimp on ice next to a bottle of wine and a glass of wine.

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    "Rare Royal Red Shrimp From The Shrimp Boxx!"

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  • A pan filled with shrimp and vegetables on a table.

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    "Amazing Shrimp Boxx Recipes"

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  • A pan filled with shrimp and sauce on a table

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    "Give a Shrimp Boxx GIFT CARD and SAVE!"

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  • A pan filled with shrimp and lime wedges on a table.

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    All hail Royal Reds, the huge crimson shrimp that taste like lobster and scallops, the crown jewel of Gulf shrimp.

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A bowl of shrimp and sausage gumbo next to a bowl of rice.

The Shrimp Boxx Wild Caught

Shrimp Gumbo

Recipe

All hail Royal Reds, the huge crimson shrimp that taste like lobster and scallops, the crown jewel of Gulf shrimp.

INGREDIENTS:

  • 4 tablespoons olive oil
  • 2/3 cup all purpose flour, browned dark
  • 3 bunches of green onions
  • 3 large onions chopped
  • 6 cloves of minced garlic
  • 1 bell pepper – green or yellow, chopped
  • 1/2 bunch of celery chopped
  • 3 pounds okra chopped
  • 1 large center cut ham, chopped
  • 1 can tomato sauce
  • 3 – 14oz cans of chicken broth – low sodium
  • 5 pounds fresh peeled Biloxi Shrimp Co. shrimp
  • 2 – 16oz cans of stewed tomatoes
  • 3 links of smoked sausage – beef
  • 3 bay leaves
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon fresh cracked black pepper
  • 3 tablespoons Worcestershire sauce
  • 1 pound lump crab meat
  • 1/2 pound crab claws or 3 whole crab bodies
  • 1 quart of raw oysters
  • 2 quarts of water

COOKING DIRECTIONS:

  1. After creating your roux, add all ingredients minus the shrimp.
  2. Cover and simmer for 1 hour.
  3. Just before serving add the green onions and shrimp.
  4. Simmer until shrimp are cooked, and serve.

The most delicate of our native shrimp species, with the softest texture and sweetest flavor.

Will cook twice as quickly as other shrimp.

Royal Reds (Pleoticus Robustus) are perhaps the softest and most delicate of all our native shrimp species. This vibrant red shrimp never sees the light of day, preferring the cold dark depths out at the edge where the gently sloping bottom of the Gulf drops abruptly off the continental shelf. Depths from 1,200 ft. to over a half mile down are the home to this sweetest of all shrimp. Steamed, grilled, or sautéed these sweet shrimp are delicious.
A pile of shrimp on ice with lemon slices
A close up of cooked shrimp in a pan.
A white plate topped with shrimp and green sauce.
A close up of cooked shrimp on a black plate.
A close up of a plate of shrimp with lemon slices and green beans.
A pile of shrimp with lemon slices and a bowl of oil
Three shrimp are sitting on top of ice cubes on a black surface.
A bunch of red shrimp are sitting on a black plate on a table.

Royal Red Shrimp are absolutely packed with a rich, natural flavor. They’ve been compared to lobster, bay scallops, or Blue Crab, and because they’re larger in size than other Alabama shrimp, they’re a true Alabama Gulf Seafood feast.

“Royal Reds are such a delicacy,” said Chris Blankenship, director of Alabama Marine Resources and program administrator of the Alabama Seafood Marketing Commission (ASMC). “The taste is second to none, which makes them a must-have when you find them on the menu or at a retailer. A plate of steamed Royal Reds does not last long when I find them on a menu!”