Why You’ll Love This Recipe
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Quick and Easy: Ready in just 20 minutes, making it ideal for weeknight dinners.
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Flavorful Sauce: The sauce enhances the shrimp’s natural flavors and adds a kick of spice.
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Customizable Heat: Adjust the chili flakes to make it as spicy as you like.
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Perfect Pairings: Serve with pasta, polenta, or crusty bread to soak up the delicious sauce.
Ingredients
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1 pound shrimp, peeled and deveined
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1 tsp salt
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1 tsp garlic powder
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1 tsp sweet paprika
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2 tsp black pepper, divided
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1 tbsp olive oil
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4 tbsp cold unsalted butter, divided
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1 shallot, finely chopped
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6 garlic cloves, minced
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1 tsp chili flakes
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½ cup apple cider vinegar or white grape juice
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¾ cup fish broth (or chicken broth)
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1 tbsp fresh lemon juice
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2 tbsp chopped parsley
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
1. Season the Shrimp:
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Combine shrimp with garlic powder, sweet paprika, ½ teaspoon salt, and 1 teaspoon black pepper. Toss to coat and set aside.
2. Cook the Shrimp:
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In a skillet, heat oil and 1 tablespoon butter over medium-high heat. Sear the shrimp for 1 minute per side, then remove them from the skillet.
3. Prepare the Sauce:
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In the same skillet, reduce heat to medium and sauté shallots and garlic for 2 minutes until fragrant. Stir in chili flakes, salt, and pepper.
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Deglaze with apple cider vinegar (or white grape juice), scraping up any browned bits from the bottom. Simmer for 3 minutes.
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Add fish broth and bring to a boil. Stir in the remaining butter until melted and smooth.
4. Finish the Dish:
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Add the shrimp back into the skillet and cook for 1 more minute until heated through.
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Stir in lemon juice and chopped parsley.
5. Serve:
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Serve hot, with crusty bread or pasta to soak up the flavorful sauce.
Servings and Timing
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Total Time: 20 minutes
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Preparation Time: 10 minutes
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Cooking Time: 10 minutes
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Servings: 4 servings
Variations
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Add Veggies: Incorporate spinach, tomatoes, or mushrooms for extra texture and flavor.
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Adjust Spice Level: Increase or decrease the chili flakes to control the heat.
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Substitute Broth: Use vegetable broth or seafood stock for added richness.
Storage/Reheating
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Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
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Reheating: Reheat in a skillet over low heat, adding a splash of broth or water to loosen the sauce.
FAQs
Can I use frozen shrimp?
Yes, just make sure to thaw them completely before cooking.
Can I skip the vinegar or juice?
If you prefer, you can substitute it with a little lemon juice or extra broth for a slightly different flavor.
What do I serve with this dish?
Serve it with pasta, rice, or a side of garlic bread to soak up the sauce.
Conclusion
Spicy Drunken Shrimp is a bold and flavorful dish that’s quick to prepare and guaranteed to impress. With its zesty sauce and perfectly cooked shrimp, it’s a crowd-pleasing choice for any meal. Whether you serve it as an appetizer or main dish, this recipe will bring a spicy kick to your table!
Print
Spicy Drunken Shrimp
- Total Time: 20 minutes
- Yield: 4 servings
Description
:
Spicy Drunken Shrimp is a bold, quick, and easy seafood dish packed with garlic, chili flakes, and a zesty broth-based sauce. In just 20 minutes, you’ll have tender shrimp simmered in a spicy, buttery sauce that’s perfect for dipping with crusty bread or serving over pasta or rice. Whether you’re cooking for guests or craving a flavorful weeknight meal, this shrimp recipe delivers restaurant-quality results with minimal effort.
Ingredients
1 pound shrimp, peeled and deveined
1 tsp salt
1 tsp garlic powder
1 tsp sweet paprika
2 tsp black pepper, divided
1 tbsp olive oil
4 tbsp cold unsalted butter, divided
1 shallot, finely chopped
6 garlic cloves, minced
1 tsp chili flakes (adjust to taste)
½ cup apple cider vinegar or white grape juice
¾ cup fish broth (or chicken broth)
1 tbsp fresh lemon juice
2 tbsp chopped parsley
Instructions
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Season the Shrimp: In a bowl, combine shrimp with garlic powder, paprika, ½ tsp salt, and 1 tsp black pepper. Toss and set aside.
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Cook the Shrimp: Heat olive oil and 1 tbsp butter in a skillet over medium-high heat. Sear the shrimp for 1 minute per side. Remove and set aside.
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Prepare the Sauce: In the same skillet, reduce heat to medium. Add shallots and garlic, sautéing for about 2 minutes. Stir in chili flakes, remaining salt, and pepper.
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Deglaze: Pour in the apple cider vinegar (or white grape juice) and scrape up the browned bits. Simmer for 3 minutes.
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Simmer Sauce: Add broth and bring to a boil. Stir in the remaining 3 tbsp butter until smooth and emulsified.
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Finish with Shrimp: Return shrimp to the skillet. Simmer for 1 minute until warmed through. Add lemon juice and parsley.
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Serve: Serve hot with crusty bread, pasta, or rice to soak up the flavorful sauce.
Notes
Add Veggies: Stir in spinach, grape tomatoes, or mushrooms with the garlic for added depth.
Adjust Heat: Use more or fewer chili flakes based on your spice preference.
Broth Swap: Substitute fish broth with seafood stock, vegetable broth, or chicken broth.
Storage: Store leftovers in an airtight container in the fridge for up to 2 days.
Reheating: Reheat gently on the stovetop with a splash of broth or water to prevent overcooking the shrimp.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course, Appetizer, Seafood
- Method: Sautéing
- Cuisine: American, Fusion
