Red wine shrimp sounds like it shouldn't work and then it absolutely does. The wine goes into the pan right after the shrimp comes out, picks up all the crispy bits stuck to the bottom, and cooks down with tomato paste into a glossy sauce in about 30 seconds.
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I used to always crowd the pan, a rookie mistake that took a few failed attempts to figure out. Shrimp lets out a lot of water, and when there are too many in there they steam instead of frying, so the cornstarch goes gluey instead of crisp. Doing them in two batches costs you three extra minutes and is literally a must.
Not sure what to put these on? My garlic butter fried rice was made for exactly this. And my shrimp chicken fried rice is the one to try if you end up buying too much shrimp, which happens to me all the time.
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Ingredient Notes
Argentinian shrimp. Sweeter and more tender than most, and they're usually sold already peeled. Tiger or gulf shrimp work fine. Whatever you use, pat them properly dry or the coating won't stick.
Cornstarch, twice. Some for dredging the shrimp and a separate spoonful mixed with water for the sauce. Two different jobs, so don't combine them.
Tomato paste. Just a couple of spoonfuls, and it's what gives the sauce body and color. Let it cook for a moment before the wine goes in.
Red wine. Anything dry you'd drink. White works too and comes out lighter. No wine at all, use broth with a splash of vinegar.
Paprika. Sweet paprika for color and warmth. A pinch of cayenne if you want heat.
See recipe card for remaining ingredients & quantities.
Instructions
Coat shrimp in mixture.
Fry the Shrimp.
Make the Sauce.
Add the Shrimp Back in & mix!
Red Wine Shrimp
Ingredients
Equipment
Method
- 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!
Nutrition
Notes
- Store the shrimp and the sauce separately in the fridge for up to 2 days, since sitting in the sauce softens the coating.
- Warm the shrimp in a pan on low and loosen the sauce with a splash of broth if it's thickened up.
- I wouldn't freeze this one, shrimp go rubbery and the coating doesn't survive it.
Tried this recipe?
Let us know how it was!Frequently Asked Questions for Red Wine Shrimp Recipe
Can I use white wine instead of red?
Yes, and it's lighter and a bit more classic with shrimp. Red gives you a deeper, richer sauce, which is the whole point of this version.
How do I know when shrimp are done?
They turn opaque and curl into a loose C shape. A tight O means overcooked. It happens fast, so two to three minutes a side and get them out.
What do you serve with red wine shrimp?
Rice and broccoli is what I do most, and it soaks up the sauce properly. Crusty bread works, or spoon it over pasta.
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