Description
Spicy Drunken Shrimp is a quick and flavorful seafood dish featuring succulent shrimp seared in butter and olive oil, then simmered in a tangy, spicy sauce made with apple cider vinegar, garlic, shallots, and chili flakes. Perfect for a weeknight dinner, it pairs wonderfully with crusty bread, pasta, or rice to soak up the rich, buttery sauce.
Ingredients
Scale
Shrimp and Seasoning
- 1 pound shrimp, peeled and deveined
- 1 tsp salt (divided)
- 1 tsp garlic powder
- 1 tsp sweet paprika
- 2 tsp black pepper (divided)
Cooking Fats
- 1 tbsp olive oil
- 4 tbsp cold unsalted butter (divided)
Sauce Ingredients
- 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
- Season the Shrimp: In a bowl, combine the peeled and deveined shrimp with garlic powder, paprika, ½ teaspoon salt, and 1 teaspoon black pepper. Toss well to evenly coat the shrimp and set aside to marinate briefly.
- Cook the Shrimp: Heat olive oil and 1 tablespoon of butter in a skillet over medium-high heat. Once hot, add the shrimp and sear them for about 1 minute on each side until they turn pink and are just cooked through. Remove the shrimp from the skillet and set aside.
- Prepare the Sauce: Reduce the heat to medium and add the finely chopped shallots and minced garlic to the same skillet. Sauté for about 2 minutes until fragrant and softened. Stir in chili flakes along with the remaining salt and black pepper for added heat and seasoning.
- Deglaze the Pan: Pour in the apple cider vinegar or white grape juice, scraping the bottom of the skillet to loosen up all the flavorful browned bits. Let the mixture simmer for 3 minutes, allowing it to reduce slightly and intensify in flavor.
- Simmer the Sauce: Add the fish broth (or chicken broth) and bring the liquid to a boil. Once boiling, stir in the remaining 3 tablespoons of cold butter gradually until it melts and emulsifies the sauce into a rich, silky texture.
- Finish with Shrimp: Return the shrimp to the skillet with the sauce and simmer for an additional 1 minute until the shrimp are warmed through and well-coated. Remove from heat and stir in fresh lemon juice and chopped parsley for brightness and freshness.
- Serve: Serve the spicy drunken shrimp hot, ideally with crusty bread, pasta, or rice to soak up the delicious buttery sauce and enjoy immediately.
Notes
- Adjust the chili flakes to your preferred spice level for milder or hotter dishes.
- If you don’t have fish broth, chicken broth works well as a substitute.
- Use cold butter when emulsifying to achieve that smooth, glossy sauce consistency.
- Peeled and deveined shrimp make this recipe quicker and easier to prepare.
- This dish pairs excellently with a crisp white wine or light beer to complement the tangy and spicy flavors.
- For a non-alcoholic vinegar option, white grape juice can provide a milder, sweeter acidity.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Seafood
- Method: Stovetop
- Cuisine: American
