Baked shrimp is cooked gently and evenly in the oven, often with butter, herbs or a sauce, keeping shrimp tender and letting it stay sweet, briny and tender, a quick and flavourful shellfish that loves crisp, vibrant whites and dry sparkling wine. Any garlic, chilli or citrus seasoning calls for bright acidity and a clean, refreshing edge, while a saline style echoes the sea. Keep the wine light and lively; rich oak or red tannin would smother the delicate shellfish. The gentle cooking favours wines with bright acidity and balanced body that complement rather than overpower.
Our sommelier's picks
Save to PinterestCrisp citrus white
8–11°C (46–52°F)Sauvignon Blanc · Marlborough, New Zealand
Zesty passionfruit and lime cut through any garlic or chilli and refresh the sweet shrimp.
Vivid flavour at modest prices.
Dry sparkling
8–10°C (46–50°F)Cava Blend · Penedès, Spain
Cava's bubbles and citrus refresh the palate and flatter shellfish at great value.
A fraction of Champagne's price.
Saline coastal white
8–11°C (46–52°F)Albariño · Rías Baixas, Spain
Albariño's sea-spray salinity echoes shrimp's briny sweetness.
Reliably affordable.
Dry rosé
8–10°C (46–50°F)Grenache · Provence, France
A pale, dry rosé suits Mediterranean seasoning while staying crisp and refreshing.
Widely available and budget-friendly.
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Questions about pairing Baked Shrimp
What wine goes with shrimp?
Crisp whites like Sauvignon Blanc or Albariño and dry sparkling wines — their acidity cuts the sweetness and handles bold seasonings.
Does sparkling wine work with shrimp?
Very well — Cava or Champagne bubbles refresh the palate and flatter the briny shellfish.
What if the shrimp are spicy?
Choose a slightly off-dry or very fruity white, or a crisp rosé; a touch of fruit tames chilli heat.