Drunken Shrimp in White Wine

I love shrimp dishes so much so that I have an entire collection on the site. Drunken shrimp is protein-forward, not weighed down with heavy cream or tons of butter like other recipes. Just meaty shrimp, cooked until tender in a flavorful white wine sauce that’s worth mopping up with crusty bread. No frills, no tricks—just a well-executed dish you’ll be dreaming about the next day.

Spicy Calabrian Shrimp, Chili Garlic Shrimp, Harissa Shrimp with Creamy Polenta, and Portuguese Garlic Shrimp are just a few of the other shrimp forward dishes on the site. To see more check them all out HERE!

What You’ll Need For Drunken Shrimp

• Shrimp – Since this is a shrimp dish, this is the perfect time to splurge and get the 2-3 bite shrimp! That said, regular large shrimp will work just as well. While I prefer fresh shrimp for this drunken shrimp recipe, there isn’t much of a difference if you opt for frozen.
• White Wine – Choose a nice dry white wine that you’d drink… we need quite a bit of it. My recommendation and go-to is Sauvignon Blanc, but if you prefer Pinot Grigio, feel free to use that instead.
• Clam Juice – Instead of chicken or seafood broth, we’re using clam juice. If you’re not familiar, clam juice is a broth derived from steamed clams. It’s slightly salty, just a bit briny, and overall has a mellow flavor that complements seafood dishes, whereas seafood broths are usually very fishy and overpowering. You can find clam juice in most supermarkets with tinned fish.
• Garlic – Fresh garlic cloves only!
• Red Pepper Flakes – The amount of chili flakes you use will determine the spiciness of the dish. As written, this recipe is on the mild side, but you can easily adjust it to your taste. This dish wasn’t designed to be a family dinner, however if serving to kids feel free to remove all the chili flakes.
• Sweet Paprika – Sweet not smoked.
• Cilantro – Yes, cilantro, not parsley! Cilantro brightens the dish, complements the wine’s flavor, and adds a lovely herbaceous note. Parsley, on the other hand, is more earthy and wouldn’t have the same effect here.
• Aji Amarillo – *optional This South American chili is a staple in Peruvian cooking, with a sweet, almost fruity flavor. It won’t make the dish particularly spicy, but it will add depth and color. I like to think of it as my “secret ingredient.” However, don’t feel pressured to go out and buy it—the dish is still great without it. If you decide to add it, it might be a bit tricky to find, although it has gained popularity in Western cooking in recent years. I order mine from The Spice House. HERE. For 10% off, use my code THEBOLDAPPETITE. *affiliate link

How to Make Drunken Shrimp

1. Prep the Shrimp – De-shell and devein your shrimp if they aren’t already prepped. Pat them dry, then place them in a large bowl with a drizzle of olive oil and a generous pinch of salt. Toss to coat. Sometimes, I go the extra step and remove the tails as well, especially if I know who I’m serving. (There’s nothing worse than watching guests struggle with tails at the dinner table.)

2. Par Cook the Shrimp – In a skillet over medium heat, add 1 to 1 1/2 tablespoons of olive oil. Once hot, add the shrimp. Cook time will vary depending on the size of the shrimp, but aim to cook them about 75% of the way through and get a little color on them. For the colossal shrimp I used, it took about 2 minutes on each side. Be careful not to overcook them—if anything, undercook them slightly, as they’ll finish cooking in the sauce later. Remove them from the pan.

4. Cook the Base – Add another tablespoon of olive oil to the pan, along with the minced garlic, paprika, chili flakes, and, if using, the optional aji amarillo. Cook for 2-3 minutes, stirring occasionally, until the garlic becomes soft and fragrant.

5. Add the Wine + Cook – I hate to break it to you, but you haven’t been cooking your wine long enough. If you only cook the wine for 2-3 minutes, you’re left with something that tastes like acidic wine. Cook it longer, though, and you’ll start to taste the deeper flavors behind the acidity.

Add the wine to the dish and cook for 6-7 minutes, maintaining a simmer (and only a simmer). The wine will reduce by half. If you taste it after the first 2 minutes versus at the end of the 7 minutes, you’ll see exactly what I mean. Pour in the clam juice and simmer for 2-3 minutes.

6. Finish – Add the shrimp and cook until they’re fully cooked through, which should take about 1-3 minutes, depending on their size. Finish with chopped cilantro and serve.

Recipe Video

How to Serve Drunken Shrimp

Frequently Asked Questions

Storing/Reheating

I usually advise against seafood leftovers (it just doesn’t reheat the same way), but if you can’t finish it, store it in an airtight container in the fridge for 1-2 days. The best way to reheat it is to place the shrimp and any leftover sauce in a skillet and heat on low until warmed through, flipping the shrimp midway.