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!
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.
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).
VIDEO: HOW TO MAKE WHITE WINE GARLIC BAKED SHRIMP
An easy garlic baked shrimp recipe perfect for busy weeknights!
- 1 pound large shrimp, peeled and deveined (leave the tails on if you like)
- 3 cloves garlic, minced
- ⅓ 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)
- 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.
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