This simple white wine garlic baked shrimp is perfect for weeknight meals! Tasty shrimp or prawns in an easy white wine sauce that’s great over pasta, toast, rice, or vegetables!
In a hurry? Click here to jump straight to the recipe!
This garlic baked shrimp recipe is the best kind of weeknight dinner: It uses pantry and freezer staples (frozen shrimp FTW!), is ready in under 20 minutes, and requires basically zero prep.
Serve this white wine shrimp with pasta, rice, veggies, mashed potatoes, or your favorite side dishes! And don’t forget to have plenty of fresh, crusty bread on hand to sop up all the extra sauce.
What kind of shrimp should I use?
Fresh or frozen?
We almost always recommend buying frozen shrimp. It will keep in the freezer for months so you don’t have to worry about using it right away (which cuts down on food waste!)
Frozen seafood also typically takes fewer resources to transport and store, so it’s often a win for the environment. For help finding sustainable shrimp options at your grocery store, ask your fishmonger or use the Monterey Bay Aquarium Seafood Watch app to keep up on the latest recommendations!
To defrost your shrimp quickly, simply add frozen shrimp to a large bowl, fill it with cold water, and stir every 4-5 minutes until they’re defrosted (usually 10-20 minutes total, depending on the size of your shrimp).
What size shrimp should I buy?
We like to use shrimp on the larger side – somewhere between a 36/40 count (36-40 shrimp per pound; about 9 shrimp per person) and 16/20 count (16-20 shrimp per pound; about 4 per person).
PS – Click here to learn more about shrimp sizes!
VIDEO: HOW TO MAKE WHITE WINE GARLIC BAKED SHRIMP
White Wine Garlic Baked Shrimp
- Prep Time: 10 min
- Cook Time: 15 min
- Total Time: 25 minutes
- Yield: Serves 4–6 1x
- Category: Dinner
- Cuisine: American
Description
An easy garlic baked shrimp recipe perfect for busy weeknights!
Ingredients
- 1 pound large shrimp, peeled and deveined (leave the tails on if you like)
- 3 cloves garlic, minced
- 1/3 cup dry white wine (we like Chardonnay)
- 2 Tablespoons unsalted butter, melted
- 2 Tablespoons lemon juice
- salt and pepper to taste
- 1 Tablespoon fresh chopped parsley, for garnish (optional)
Instructions
- Heat oven to 400 degrees F.
- In a large oven-safe baking dish, toss together shrimp, garlic, white wine, melted butter, lemon juice, salt, and pepper. Spread shrimp out in an even layer to ensure they cook evenly.
- Bake shrimp at 400 degrees F for 12-15 minutes until shrimp is pink and cooked through.
- Garnish with chopped parsley (optional) and serve immediately.
Notes
Additions and Substitutions. This is a great blank-canvas recipe! Add red pepper flakes or fresh herbs for extra flavor. To keep things dairy-free, use olive oil in place of butter.
To quickly defrost frozen shrimp, add shrimp to a large bowl and cover them with cold water. Stir every 5 minutes or so until shrimp have defrosted (usually about 10-20 minutes total, depending on size). Don’t skip the defrosting step if you can help it: baking shrimp straight from frozen can release extra water and make the sauce watery and less flavorful here.
What kind of wine should I use? You’ll definitely taste the white wine in this recipe, so make sure you use a wine you like to drink! We like to use a Chardonnay or a dry Sauvignon Blank or Pinot Gris. Because this shrimp cooks so quickly
If you don’t want to use wine, swap the wine in this recipe for additional melted butter or a splash of chicken stock.
To make this recipe on the stovetop, sauté the butter and garlic in a large skillet, add the rest of the liquids and bring to a simmer, then add the shrimp and cook. This stovetop method lets you control the sauce a little bit more – it’s a great option if you’d like to reduce the wine further and cook out more of the alcohol.
What to serve with this shrimp: Serve this baked shrimp over pasta, with rice or cauliflower rice, with roasted veggies, or in homemade tacos. Don’t forget a loaf of crusty bread to soak up any extra sauce!
Keywords: seafood, prawns, quick
Can you use white cooking wine for this?
so I had some extra yellow and green squash I also had some Spanish. I added these with olive oil and when I was finish at it fresh basil chiffonade can’t wait to do it again next time I’m going to add a little heat maybe some jalapeno some red pepper flakes always garlic white wine and butter and I go from there delicious recipe thank you so much
★★★★
Thanks Sal!
Hey Jessie! Thanks for this recipe. Can this recipe be made with frozen shrimp? If so, how would you recommend altering the instructions? Thanks!
Nevermind! Just saw the info in the blog post. Thanks again.
My boyfriend and I are trying this review today. I’m very excited. I usually by frozen pre-cooked shrimp. It makes for a quick easy fix when I am hungry and on the go. The problem I have is finding the right receipt to get the shrimp to really hold the flavor. I’m thinking maybe because it’s not cooking in the seasonings so it doesn’t soak the same. Would love any suggestions or recipes. I’m a huge shrimp fan.
Hi Charles, we have some fantastic shrimp recipes on the website. Here is the link to them: https://www.lifeasastrawberry.com/?s=shrimp
Thanks!
thanks for the recipe! I added red pepper flakes as well, but we like the heat…
Hey Glenn, sounds great!
I used ingredients, added old bay and red pepper flakes for some kick. did it stove top, turned out great!
★★★★★
Hi Chrissy, great thanks for the feedback 🙂
I made this and it was easy and delicious! Making it again for friends tomorrow night.
★★★★★
I tried this but with red wine and onions and it came out great, Thanks!
Ps. Parents said i put too much wine tho xD
This looks wonderful!! I love that it is baked! Can’t wait to try this one this weekend 🙂
Thanks, Beth! I hope you loved it!