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 homemade bread to soak up any extra sauce!