If you’re looking for a weeknight dinner that tastes like restaurant-quality and comes together quick this Argentinian-style shrimp skillet is exactly what you need.

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Shrimp get a light, spiced cornstarch coating before they’re quickly seared to a golden crisp. It’s light enough for a casual Tuesday and great for guests; it pairs effortlessly with steamed rice and broccoli for a complete meal.

With easy steps and pantry-friendly ingredients, this recipe has bold, comforting flavors without taking too long in the kitchen.

Ingredients

2 pounds Argentinian shrimp, peeled and deveined
½ cup cornstarch
Salt and freshly ground black pepper, to taste
1 tablespoon paprika (sweet or smoked)
2 tablespoons tomato paste
¾ cup red or white wine
½ cup water
1 tablespoon cornstarch (for the sauce)
½ fresh lemon, cut in half
Fresh parsley, finely chopped (for garnish)
Cooked rice and steamed broccoli (for serving)

Step-by-Step Instructions

In a shallow bowl, combine ½ cup of cornstarch, a generous pinch of salt, black pepper, and the paprika. Stir until evenly blended. Pat the shrimp completely dry with paper towels, then toss them in the spice mixture until every piece is lightly coated. Set them aside.

Heat your large skillet over medium-high heat with a thin layer of cooking oil. Add the coated shrimp in a single layer, making sure not to overcrowd the pan. Cook for 2 to 3 minutes per side until they turn golden and opaque. Transfer the shrimp to a clean plate and set aside.

Using the same skillet, lower the heat to medium and add the tomato paste. Pour in the wine, scraping the bottom of the pan to lift any caramelized bits.

In a separate cup, whisk the ½ cup of water with the remaining 1 tablespoon of cornstarch until completely smooth. Pour this mixture into the skillet and stir gently. Let it bubble for about 30 seconds until the sauce lightly thickens.

Return the seared shrimp to the pan, turning them gently to coat in the glossy sauce. Squeeze the juice from half a lemon over the top, sprinkle generously with fresh parsley, and give everything one final toss. Serve immediately alongside warm rice and tender broccoli.

How to Store Leftovers

Allow the shrimp and sauce to cool completely before transferring them to an airtight container. Refrigerate for up to two days.

When reheating, use a skillet over low heat with a splash of water or broth to keep the sauce from separating and the shrimp from turning tough. Avoid the microwave, as it tends to overcook seafood very quickly.

For the best texture and flavor, this dish is ideal when enjoyed fresh, so consider preparing only the amount you plan to eat in one sitting.

Easy Substitutions & Swaps

Shrimp: If you can’t find Argentinian shrimp, any large or jumbo shrimp will work. You can also use firm white fish fillets or thinly sliced chicken breast for a different protein.

Wine: If you want to avoid alcohol, use low-sodium chicken or vegetable broth mixed with one teaspoon of red wine vinegar. This will keep the dish bright and acidic.

Cornstarch: You can replace cornstarch with arrowroot powder or all-purpose flour. Be aware that flour will make the coating slightly heavier and the sauce thicker and more opaque.

Paprika: Smoked paprika gives a deeper, woodsy flavor, while sweet paprika keeps the dish mild and bright. Choose one based on your taste.

Sides: You can swap rice and broccoli for crusty bread, quinoa, roasted asparagus, or a simple arugula salad to soak up the extra pan sauce.

Frequently Asked Questions

Can I use frozen shrimp for this recipe? Yes, just be sure to thaw them completely in the refrigerator and pat them very dry before coating. Excess moisture will prevent the spice crust from crisping properly in the pan.

What type of wine works best? A dry white wine like Sauvignon Blanc or Pinot Grigio complements seafood beautifully, but a light red such as Pinot Noir adds a richer, earthier depth. Use whatever you already have open.

Why coat the shrimp in cornstarch instead of flour? Cornstarch creates a lighter, crispier exterior that seals in moisture while giving the sauce a silky texture to cling to. It achieves that restaurant-style finish without requiring deep frying.

How do I know when the shrimp are perfectly cooked? Properly cooked shrimp will turn pink and opaque with a loose “C” shape. If they curl tightly into an “O,” they’ve likely been cooked too long and may become chewy.

This Argentinian shrimp skillet proves that elegant, flavor-packed meals don’t require complicated techniques or hard-to-find ingredients.

With just one pan and a handful of pantry staples, you can bring bold, restaurant-quality flavor to your dinner table in under half an hour.

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