What foods go best with which wines? Most wine lovers know that red wine goes better with red meat and white wine goes better with seafood and chicken. In truth, there are many exceptions to these two rules of thumb.
To find the perfect pairing, you need to think about both the parts of each dish and the result you want. Do you want your guests to feel like they had a well-balanced meal, like when the richness of a strong Cabernet goes well with the deep flavor of a beef bouillabaisse? Or maybe you’re more interested in matching a wine with a certain part of a dish, like a Syrah that goes well with mushrooms.
Clearly, there are many viable paths to creating a final wine pairing that will achieve your culinary aims. This is definitely true when it comes to matching wine with seafood, especially shrimp and prawn flavors.
Shrimp are one of the most versatile and widely loved seafoods Their sweet, briny flavor pairs beautifully with all different types of cuisines and dishes From shrimp scampi to coconut shrimp, shrimp tacos to shrimp curry, the possibilities are endless. But what wines pair best with the various shrimp preparations? With so many different seasonings and sauces shrimp can be cooked with, it’s important to consider how the wine will complement those flavors. Let’s explore the wines that marry well with everyone’s favorite crustacean.
Light, Crisp Whites
In general light and bright whites pair best with shrimp. The higher acidity of white wines contrasts nicely with the subtle sweetness of shrimp. Whites also won’t overpower the delicacy of shrimp like many red wines can. For simple shrimp preparations where their natural seafood flavor shines you want wines that won’t compete. Go for crisp, acidic varieties like Sauvignon Blanc, Albariño, Vinho Verde, Chablis, or a dry Riesling. Their cut refreshes the palate between bites of succulent shrimp.
Lively Pinot Grigio, Pinot Blanc, and Soave also complement shrimp’s brininess with notes of citrus, pear, and stone fruits. The chalky minerality found in whites like Chablis and Muscadet highlight shrimp’s ocean essence. For a refreshing pairing, try a pink rosé with bright berry flavors The rosé’s touch of sweetness balances the shrimp’s saltiness
Buttery, Oaked Chardonnay
Buttery, oaked Chardonnay is another stellar pairing with shrimp. Many shrimp dishes have a rich, creamy sauce, like scampi, fettuccine Alfredo, or creole shrimp. The buttery mouthfeel of oaked Chardonnay mirrors that richness beautifully. California Chardonnay works particularly well, with flavors of baked apple, pear, and warm oak notes.
When shrimp are prepared simply, the contrast of the crisp wine and sweet seafood is pleasant. But the more sauce or richness involved, the more you need a wine with some richness to match. Oaked Chardonnay has enough heft and roundness to complement the shrimp without overwhelming it.
Off-Dry Riesling
For spicy shrimp dishes, off-dry Riesling is an interesting choice. The touch of sweetness balances out chili heat, while Riesling’s brisk acidity cuts through the richness that often accompanies spicy food. Opt for German Rieslings like Kabinett or Spätlese. Their interplay of residual sugar and acid makes foods taste fresher and fruitier. The orange blossom and nectarine notes also pair beautifully with shrimp’s flavor profile.
Sweeter Rieslings like Auslese and late-harvest styles can also work with intensely spicy shrimp preparations. Their luscious fruitiness helps cool the palate. Just avoid bone-dry styles, as their austerity clashes with spicy heat. The harmonious sweet-tart balance is what makes off-dry Riesling so successful with shrimp.
Sparkling Wine
No wine pairs better with appetizers than bubbly! The effervescence and palate-cleansing acidity of sparkling wine refreshes your taste buds between bites of shrimp, whether cocktail shrimp or crispy fried shrimp poppers. The zippy acidity cuts through richer dipping sauces while the bubbles lift and enhance shrimp’s sweetness.
Opt for brut styles of Champagne, Cava, Prosecco, or Crémant. The crisper and drier the sparkling wine, the better it complements the saltiness of appetizer shrimp. Avoid sweeter styles like demi-sec or moscato, as the bubbles and shrimp make for enough sweetness. Let dry brut sparklers enhance shrimp’s delicate ocean flavors.
Light, Fruity Reds
While crisp whites are traditional shrimp pairings, don’t rule out light reds! Certain red varieties have the bright acidity, medium body, and fruity flavors to complement, not overpower, shrimp. For example, Pinot Noir has earthy, zesty cherry flavors that align beautifully with shrimp’s sweet brininess, especially when accented by herbs. Lighter Grenache and Gamay work similarly.
Fruity Beaujolais and Dolcetto make playful pairings too, standing up to shrimp with tomato-based sauces. Their low tannins mean they won’t taste metallic or bitter. Just avoid heavy Cabernets and Malbecs, which overwhelm shrimp’s delicacy and taste harsh with seafood. When in doubt, lean towards juicy, low-tannin reds.
Factors that Impact the Pairing
Shrimp preparation matters when selecting a wine. Here are some considerations:
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Spicy heat calls for subtly sweet wines to soothe the burn.
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Garlic, onions, and pungent herbs demand wines with punchy acidity.
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Creamy, buttery sauces pair best with similarly textured wines like oaked Chardonnay.
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Lemon, capers, and white wine-based sauces need a crisp, dry white.
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Fried or grilled shrimp with char flavors can handle light, earthy reds.
The general rule is light whites and fruity reds, but taste your dish first. The seasoning nuances make all the difference.
Serving Tips for Shrimp and Wine
Here are some tips for serving shrimp and wine together:
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Chill both the wine and shrimp to maximize freshness and brininess.
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Pour wines into large-bowled glasses to allow aromas to develop.
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Cook shrimp just until opaque and firms—overcooking makes them rubbery.
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Skewer grilled shrimp for easy eating with one hand and wine glass in the other.
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Arrange shrimp on a tiered platter garnished with lemons, herbs, and aioli for a visually stunning (and tasty) presentation.
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For parties, serve individual dishes of shrimp cocktail or shooters with sauce to allow easy mingling.
Shrimp are so versatile that they can be tailored to highlight or contrast with different wine profiles. Follow these pairing guidelines, then get creative with different varietals and preparations. You’re sure to find many delicious combinations of wines and shrimp.
Suggestions for Wine and Shrimp Pairings
Here are some ideas for good wines to go with a number of popular shrimp dishes from a few main groups.
The most basic dish you can make is shrimp cocktail. It’s made with cooked, cold shrimp and cocktail sauce, which tastes great together because they are both fresh and tangy. Consider a dry Riesling, which will play well with the horseradish component of cocktail sauce.
Another party staple, bacon-wrapped shrimp is a bit heartier, but still on the lighter side. Bacon-wrapped shrimp is a salty appetizer that is often passed around at a catered event or served as a small dish that everyone shares at a sit-down meal. This dish goes well with an oaked white Chardonnay because it helps balance out all the tasty salt that makes you thirsty.
Garlicky, rich, and satisfying, scampi is another quintessential shrimp preparation. The flavor of this scampi comes from just a few simple ingredients, whether it’s served by itself or on top of hot linguine. You can stay safe and drink a Pinot Gris or a white blend, but for your next shrimp scampi, try something new and try a rosé. Because it is high in minerals and acidic, a good rosé can help clear the palate, which your guests may appreciate after all that garlic.
People are still crazy about dumplings, and shrimp is often one of the main ingredients in these tasty treats. As we’ve already said, most white wines will go well with shellfish dumplings. A Sauvignon Blanc or Pinot Gris is a safe choice. Dont be afraid to reach for an interesting Gewurztraminer, however. The fruity French style of this American favorite will go well with the earthy ginger spices that are used in most Chinese dumpling recipes.
“Barbecue” shrimp usually means Cajun or New Orleans-style shrimp cooked in a mix of spicy, buttery, lemony, and oniony flavors that are hard to resist. In The Big Easy, shrimp that have just been caught that day are often used to make barbecue shrimp. A real barbecue shrimp dish wouldn’t be overpowered by much flavor, but now is also not the time for a light white wine’s delicate touch. A hearty Chardonnay, especially one with noticeable oakiness, is one promising choice. This will depend on how strong the flavors are in the barbecue shrimp sauce. A well-balanced Cabernet Sauvignon might go surprisingly well with it.
No list of shrimp dishes would be complete without a mention of another New Orleans classic: shrimp gumbo. Like other roux-based dishes, gumbo presents a pairing challenge thanks to its complexity. No doubt that it is worth the trouble to find the right partner for your gumbo, but it can still be hard. It can help to consider the spiciness of your gumbo. If its on the “Northern” side of spicy (in other words — not very spicy), think Pinot Noir. For deep, spicy gumbos, try something more adventurous, like a lively, mineral-forward Viognier.
When you need to pair shrimp and wine, go beyond the traditional mindset. Yes, white wine is generally an appropriate fit for seafood. But shrimp can be used in so many different ways that it’s easy to miss a great chance to try something new that goes well with the overall taste of a dish.
View the large JJ Buckley Fine Wines online library to discover the ideal wine to go with any shrimp dish.
Still not sure? Don’t worry—our consulting team is ready to help you figure out what to pair with what, suggest well-rated wines, or find your new favorite bottle.
Wine and Shrimp Pairing Tips
Shrimp is served throughout the world in seemingly endless variations, from Thai street food to a component of an infamous, $9,000 seafood pizza served at Renato Viola in Salerno. This unassuming shellfish is as versatile as chicken, as popular deep-fried as it is sauteed in rich, buttery scampi sauce.
Apart from preparation, different geographic regions produce distinct shrimp flavors. Briney shrimp from the Spanish Mediterranean is a world away from the enormous, brine-y shrimp pulled in from the waters surrounding Japan. Firm, meaty Massachusetts bay rock shrimp offer yet another shrimp flavor profile. Shrimp (and their close cousins, prawn) are found throughout the world. The list of shrimp and prawn varieties is nearly endless.
It’s easy to see why pairing shrimp with wine can be hard, even for wine lovers who do it all the time. There are a few general tips that can help you get started, however.
- Consider the saltiness of the shrimp. Wine should be less dry if it’s more salty to make it taste better.
- Consider the region. It’s no surprise that wines from the same region as the shrimp often go very well together.
- Consider the season. Because shrimp is so versatile, it can be used all year long in both light summer dishes and hearty winter seafood stews. It’s usually a good idea to match the heavyness of the food with the strength of the wine.
The Ultimate Guide to Shrimp Wine Pairing
What wine goes with shrimp?
Regardless of how you prepare your shrimp dish, the following wines will be a good match. Generally, you want to pick a white wine with bright acidity that’s dry or off dry. Light to medium bodied whites are best but there are some shrimp dishes that can handle a fuller style white wine. For specific shrimp dishes and wine pairing, keep scrolling.
What wine goes well with prawns?
Surprisingly, red wines like Barbera, Zinfandel, and Pinot Noir can also go well with shrimp. The texture and preparation method of shrimp, such as grilling or frying, play a crucial role in wine pairing. When selecting a wine with prawns and shrimp, consider balance, contrast, and harmony to create a delightful dining experience.
How do you choose a white wine for shrimp?
Generally, you want to pick a white wine with bright acidity that’s dry or off dry. Light to medium bodied whites are best but there are some shrimp dishes that can handle a fuller style white wine. For specific shrimp dishes and wine pairing, keep scrolling. In no particular order: Are you tired of wasting money on wine you don’t like?
What sauce goes with shrimp?
Garlic Butter Sauce: Garlic butter sauce is a classic sauce used in shrimp dishes. It is creamy and buttery with a strong garlic flavor. This sauce pairs well with a full-bodied white wine like Chardonnay. The wine’s buttery texture and oaky flavors complement the creamy sauce and the garlic flavor.