Argentine red shrimp is a wild deep-sea shrimp with red body. Compared with domestic shrimp, the appearance and meat quality are tender. Personally, I think Argentine red shrimp is better.

The waters in southern Argentina are pure and pollution-free, and the water temperature is low. Red shrimp grows naturally in this environment, with rich nutrition and fresh taste. Immediately after the water comes out, it is quickly frozen to below MINUS 57 degrees Celsius to lock the freshness and nutrients of red shrimp. The whole storage and transportation process of red shrimp is always kept below MINUS 57 degrees Celsius to ensure that the nutrients of red shrimp will not be lost when they reach the table of consumers.

Zhoushan red shrimp is pink, turns bright red after cooking, and tastes soft and waxy. Because of its big meat, it is more suitable for banquets! Red shrimp is very suitable for making sashimi or dipping it in horseradish after cooking. It is also suitable for baking, braising or baking cheese.