Roasted shrimp is gently caramelised and its flavour concentrated by the oven's dry heat, making shrimp 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. Roasting deepens the savoury character, favouring wines with a little more body alongside fresh acidity.
Our sommelier's picks
Crisp 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.
Pair tonight's meal from your cellar
Know what to open tonight — and never miss a wine at its peak.
Add your bottles and Saignée picks which one to open for roasted shrimp.
Start free — track your cellarQuestions about pairing Roasted 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.