Description
With just six key ingredients, this crispy, saucy shrimp dish comes together in under 20 minutes—perfect for busy weeknights. Juicy Argentinian shrimp are lightly fried and tossed in a tangy red wine and tomato glaze that’s bold, savory, and better than takeout.
Ingredients
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2 pounds Argentinian shrimp (peeled and deveined)
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½ cup cornstarch
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Salt & black pepper, to taste
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1 tablespoon red paprika powder
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2 tablespoons tomato paste
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¾ cup red or white wine
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½ cup water
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1 tablespoon cornstarch (for slurry)
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Juice of ½ lemon
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Fresh parsley, for garnish
Instructions
Coat the Shrimp: In a large bowl, combine ½ cup cornstarch, paprika, salt, and pepper. Add shrimp and toss until well coated.
Cook the Shrimp: Heat oil in a large skillet over medium-high heat. Fry the shrimp in batches for 2–3 minutes per side until golden and crisp. Remove and set aside.
Make the Sauce: In the same skillet, reduce heat to medium and add tomato paste and wine. Stir to deglaze the pan.
Thicken the Sauce: In a small bowl, mix 1 tablespoon cornstarch with ½ cup water to form a slurry. Add to the skillet and stir until the sauce thickens slightly, about 30 seconds.
Finish the Dish: Return the cooked shrimp to the pan and toss to coat in the sauce. Squeeze in the juice of half a lemon and stir briefly.
Garnish and Serve: Garnish with fresh parsley and serve hot over steamed rice and broccoli for a complete, satisfying meal.
Notes
Shrimp Tip: Argentinian shrimp are ideal for their sweet flavor and tender texture, but any large shrimp will work well.
Wine Choice: Red wine creates a bolder sauce, while white wine gives a lighter, more acidic finish—use what you love!
Cornstarch Slurry: Don’t skip the slurry—it gives the sauce a velvety, clingy texture perfect for coating the shrimp.
Serving Ideas: Pair with jasmine rice, quinoa, or couscous, and a side of roasted or steamed vegetables.