This New $5.99 ALDI Find Is So Good—It Tastes Like a Restaurant's

My latest ALDI obsession is a limited offering, so I'm stocking up now while I can.

Jul 25, 2024 - 16:00

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This New $5.99 ALDI Find Is So Good—It Tastes Like a Restaurant's

Aldi storefront with sign — Simply Recipes / Getty Images

I’ve loved ALDI’s seafood selection for almost as long as I’ve shopped there (my entire adult life). I especially like Fremont Fish Market shrimp, which boasts a best aquaculture practices badge on the label. So, I was delighted to see a new, marinated butterfly shrimp product in ALDI's freezer section the last time I went.

What I Love About ALDI's Marinated Butterfly Shrimp

The shrimp come in a 12-ounce package—16 to 22 shrimp per bag—for $5.99, and they come in three flavors: harissa, Thai sweet chili, and sriracha. The shrimp are raw, deveined, butterfly-cut, and shell-on. The ingredients list on each package is simple and short: just the shrimp and the seasonings.

You can bake them, pan-fry them, or grill them; given that it is summer, grilling is the perfect way to cook them.

They’re so, so easy to cook. Just warm the oven, heat the pan, or preheat the grill, then take them out of the freezer and cook them right from frozen. Add a bagged salad and maybe some garlic bread or rice, and you’ve got an entire meal that’s ready in less than 15 minutes.

Fremont Raw Harissa package over a colorful background — Simply Recipes / Photo Illustration by Wanda Abraham / ALDI

They taste so, so good. The harissa tastes more spiced than spicy, the Thai sweet chili is sweet with a spicy backbone, and the Sriracha has the heat you expect from the famous condiment. All three bring the heat, so if you don’t like spice, they might not be to your taste.

Of the three, the Thai sweet chili is the mildest while the Sriracha is the hottest, but they all are pretty hot. I loved all three, and they each taste like something you’d get at your favorite seafood restaurant.

Whether you grill, pan-fry, or bake them in the oven, they’re ready in five to six minutes. Double-check to make sure they’re cooked through. I had to cook a few of the shrimp for 30 seconds more because I thought they were done when they weren’t. The shrimp should be opaque.

They’re a bit messy to eat, as you have to remove the butterflied shell to get to the sweet, shrimpy goodness inside. No matter—they’re fun and delicious. Just keep the napkins close by.

These shrimp are a seasonal special, but I really hope they become permanent. In the meantime, I’m going to grab a few more bags to stash in my freezer to have on hand when I need desperation dinner inspiration.