Easy Red Wine Shrimp

This easy red wine shrimp recipe brings together juicy Argentinian shrimp with rich tomato paste and a splash of wine for a quick elegant dinner that feels restaurant-worthy while staying incredibly simple to make at home

I love how quickly this comes together when I want to make something impressive for guests The first time I tried this with Argentinian shrimp my husband said it tasted like something you would get at a bistro

Ingredients

• Argentinian shrimp: These shrimp are large sweet and cook up tender Look for fresh or frozen peeled and deveined shrimp for convenience
• Cornstarch: Creates a light coating that gives each shrimp a perfect golden crust Choose a lump-free fine cornstarch
• Salt and pepper: Season the coating and bring out the shrimp’s natural flavor Use freshly ground black pepper if possible
• Red paprika powder: Adds a hint of smokiness and a deep red color Choose sweet or smoked paprika for a different twist
• Tomato paste: Gives the sauce its rich concentrated base Look for double-concentrated tomato paste for extra flavor
• Red or white wine: This lifts the sauce and brings complexity Use a wine you enjoy drinking not cooking wine
• Water: Keeps the sauce just the right texture
• Lemon: Half a lemon brightens the finished dish and balances richness Use a juicy fresh lemon

Step-by-Step Instructions

Prep the Coating:

Combine cornstarch salt black pepper and paprika in a large bowl Mix well so every shrimp gets even flavor Toss the shrimp in the mixture ensuring every piece is fully coated Shake off any loose excess

Sear the Shrimp:

Heat a large skillet to medium-high and swirl in some neutral oil Add shrimp in a single layer Cook shrimp for two or three minutes on each side until they turn pink and create a crisp coating Work in batches if needed to avoid crowding Remove cooked shrimp to a plate

Build the Sauce:

In the same pan add tomato paste Stir for a minute until it darkens and sticks to the pan edges Pour in the wine scraping up any flavorful bits Let the wine bubble away for a minute or two to cook off the alcohol

Thicken and Finish:

Stir water with a spoon of cornstarch until smooth Pour this into the pan and simmer for thirty seconds so the sauce thickens gently Return the shrimp to the pan Stir to coat every piece generously

Add Brightness:

Squeeze lemon juice over the shrimp Just a good squeeze brings the flavors alive Toss in a handful of chopped fresh parsley for freshness

Serve Immediately:

Spoon the shrimp and sauce onto a platter Serve over fluffy rice or alongside steamed broccoli for a complete meal

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My absolute favorite part is the bright punch of lemon at the end Every time I make this my kitchen smells amazing and my kids always sneak a shrimp from the pan before I serve it

Storage Tips

Let the shrimp cool to room temperature before storing Place in an airtight container and refrigerate The shrimp will stay tasty for up to two days For the best flavor reheat gently in a pan over low heat to avoid toughening the shrimp If you plan to freeze the sauce do so before adding the lemon

Ingredient Substitutions

You can use chicken or extra firm tofu for a non-seafood variation If you have only regular paprika or smoked paprika both work nicely Out of wine You can use a splash of chicken broth or vegetable broth with a teaspoon of vinegar for similar depth

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Serving Suggestions

This shrimp shines next to simple sides like rice couscous or crusty rustic bread Roasted broccoli green beans or a crisp salad are perfect partners Try tossing the cooked shrimp with linguine for a quick pasta dish

Cultural Context

Red wine shrimp dishes often appear in Mediterranean and Spanish kitchens marrying seafood with earthy bold flavors The quick sear and lemon finish are classic touches in Southern European home cooking

Common Recipe Questions

→ What type of shrimp is best for this dish?

Argentinian shrimp are ideal for their sweet flavor and firm texture, but other varieties work well, too.

→ Can I use white wine instead of red?

Yes, both red and white wine create a rich sauce, though red gives deeper flavor undertones.

→ How do I avoid overcooking the shrimp?

Cook shrimp just until pink and opaque, about 2-3 minutes per side, to keep them tender and juicy.

→ What sides pair well with this dish?

Rice and broccoli are great options, but you can also serve it with crusty bread or fresh salad.

→ Can I make this meal ahead of time?

It's best enjoyed fresh, but you can prep the shrimp and sauce ahead, reheating gently before serving.