This Red Wine Shrimp is loaded with flavors. With only six ingredients, this crispy, saucy and shrimpy goodness is perfect if you need something quick in less than 20 minutes. Definitely, better than takeout!
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This dish is perfect for any time of the day — healthy lunches or quick snacks for you, your friends, and family.
The best part? It's very quick and easy to make. Whether it's a busy weekday or a relaxing weekend, this perfect recipe is sure to satisfy your cravings and brighten your day. If you love quick recipes, you'll love my Marry Me Chicken Pasta, Spicy Chicken Wrap & Honey Garlic Chicken Thighs!
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Ingredients
- Argentinian shrimp
- Cornstarch
- Salt & Pepper
- Red paprika powder
- Tomato paste
- Red or White wine
- Cornstarch
- Lemon
Optional: serve w/ rice, broccoli & garnish w/ parsley
See recipe card for quantities.
Instructions
Coat shrimp in mixture.
Fry the Shrimp.
Make the Sauce.
Add the Shrimp Back in & mix!
- Start by combining cornstarch, salt, pepper, and paprika powder in a bowl. Thoroughly coat each shrimp with this mixture and set them aside.
- In a pan over medium-high heat, fry the coated shrimp for 2-3 minutes on each side until they're golden and cooked through. Once done, set them aside.
- Using the same pan, add tomato paste and wine, stirring to combine. Then, pour in the water mixed with cornstarch. Let the mixture simmer for about 30 seconds until it slightly thickens before reintroducing the shrimp to the pan.
- Squeeze half a lemon over the shrimp and garnish with parsley for a burst of freshness.
- Finally, plate the dish with rice and broccoli to complete the meal. Enjoy!
Substitutions
Argentinian Shrimp: You can use other types of shrimp like tiger shrimp or Gulf shrimp. These are all accessible in the market.
Cornstarch: You can use arrowroot powder or potato starch instead.
Red Paprika Powder: Regular paprika or a mix of sweet paprika and a bit of cayenne pepper works too.
Tomato Paste: You can use crushed tomatoes from a can or tomato sauce.
Red or White Wine: If you don't have wine, use chicken or veggie broth. You can also mix vinegar with water and a little sugar.
Water: You can use chicken or veggie broth instead.
Lemon: Lime or orange can work if you don't have lemon. Make sure to adjust the amount to your preferences.
Remember that ingredient substitutions can affect the flavor and texture of the dish, so it's best to use the original ingredients whenever possible. However, these substitutions can be useful if you don't have certain ingredients on hand or have dietary restrictions.
Equipment
Skillet
Storage
To keep your red wine shrimp fresh, store them and the sauce separately in containers in the fridge. When you're ready to eat, warm up the shrimp in a pan on low heat. If the sauce gets too thick, add a bit of broth to make it saucy again. Serve it all together, and don't forget to sprinkle some fresh herbs if you like.
3 Top Tips for Success
1. Properly coat the shrimp: Ensure each shrimp is thoroughly coated with the cornstarch mixture before frying. This creates a crispy exterior and helps the seasoning adhere evenly to the shrimp.
2. Control the heat: When frying the shrimp, maintain a medium-high heat to achieve a golden brown crust without overcooking the shrimp. Be attentive and adjust the heat if necessary to prevent burning.
3. Simmer the sauce just right: When simmering the tomato paste and wine mixture with the cornstarch-water mixture, keep an eye on the consistency. Simmer for about 30 seconds or until the sauce slightly thickens, ensuring it's not too thin or too thick. This step enhances the flavor and texture of the dish while allowing the shrimp to absorb the delicious sauce.
FAQ's
Yep, you can totally use red wine with shrimp! It gives a yummy flavor to the dish. But if you don't have any, you can use white wine or broth instead. Just go with what you like best and what you have in your kitchen!
Yep, red shrimp can be eaten raw if they're fresh. Some people like to have them as sashimi or in ceviche, where the acidity from citrus juice kind of "cooks" them. Just make sure they're super fresh and safe to eat raw, or cook them if you're not sure.
For cooking prawns, a dry white wine like Sauvignon Blanc or Pinot Grigio works great. Their crisp and light flavors complement the sweetness of the prawns without overpowering them. If you prefer a richer flavor, you can also use a light-bodied Chardonnay. Just remember to use a wine you enjoy drinking since its flavor will be infused into the dish!
Related
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Pairing
These are my favorite dishes to serve with [this recipe]:
Red Wine Shrimp
Equipment
Ingredients
- 2 pounds of argentinian shrimp
- ½ cup cornstarch
- salt & pepper
- 1 tablespoon red paprika powder
- 2 tablespoon tomato paste
- ¾ cup red or white wine
- ½ cup of water
- 1 tablespoon cornstarch
- ½ lemon
Instructions
- Start by combining cornstarch, salt, pepper, and paprika powder in a bowl. Thoroughly coat each shrimp with this mixture and set them aside.
- In a pan over medium-high heat, fry the coated shrimp for 2-3 minutes on each side until they're golden and cooked through. Once done, set them aside.
- Using the same pan, add tomato paste and wine, stirring to combine. Then, pour in the water mixed with cornstarch. Let the mixture simmer for about 30 seconds until it slightly thickens before reintroducing the shrimp to the pan.
- Squeeze half a lemon over the shrimp and garnish with parsley for a burst of freshness.
- Finally, plate the dish with rice and broccoli to complete the meal. Enjoy!
Food safety
We sometimes take for a granted that we have years (or decades) of cooking experience, that the average visitor may not. Add to, or remove from, the list below with health and safety tips.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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