Pleoticus muelleri is a species of marine decapod crustacean in the family Solenoceridae, commonly known as the Argentine red shrimp. It is native to the southwestern Atlantic Ocean, particularly along the continental shelf off Argentina and Uruguay, where it supports one of the most economically significant shrimp fisheries in the region. The genus name Pleoticus derives from Greek roots referring to abundance or fullness, while the species epithet muelleri honors the German naturalist Johannes Peter Müller. The species is especially associated with the Patagonian Shelf ecosystem and is often marketed internationally as “Patagonian red shrimp.”

Pleoticus muelleri inhabits temperate continental shelf waters, generally at depths ranging from approximately 20 to 200 meters. It is characterized by a reddish exoskeleton, elongated body, and well-developed rostrum typical of penaeoid shrimps. The species plays an ecological role as both predator and prey within benthic and demersal food webs. Commercial harvesting began in the late twentieth century, and the fishery has since become a major export industry for Argentina, supplying global seafood markets. As a food source, Pleoticus muelleri is consumed fresh or frozen, often peeled and deveined, and prepared by grilling, sautéing, boiling, or incorporation into stews and rice dishes. Its naturally sweet flavor and firm texture are partly attributed to its relatively high free amino acid content compared to some other shrimp species.

The edible muscle tissue is rich in protein, long-chain omega-3 fatty acids, and carotenoid pigments, particularly astaxanthin, which contributes to its red coloration and has antioxidant properties. Additional compounds include chitin and chitosan derived from the exoskeleton.