If you’ve been hunting for a dish that bursts with bold flavors and a perfect balance of heat and tang, you’re going to absolutely love this Spicy Drunken Shrimp Recipe. It’s a culinary celebration in every bite, with juicy shrimp swimming in a luscious sauce infused with chili flakes, garlic, and the unique kick of a vinegar-based deglaze. Whether you’re cooking for a casual weeknight or a lively gathering, this recipe brings restaurant-level excitement right to your kitchen and is guaranteed to become a new favorite.
Ingredients You’ll Need
Getting the flavors right in this Spicy Drunken Shrimp Recipe is all about simple, fresh ingredients that each play their role in creating depth, heat, and a touch of brightness. Every element from the smoky paprika to the sharp vinegar comes together wonderfully, making this dish vibrant and unforgettable.
- Shrimp (1 pound): Fresh, peeled, and deveined for fast cooking and the perfect tender bite.
- Salt (1 tsp): Enhances all the flavors and seasons your shrimp beautifully.
- Garlic powder (1 tsp): Adds a subtle garlic punch that layers well with fresh garlic.
- Sweet paprika (1 tsp): Brings gentle smokiness and vibrant color.
- Black pepper (2 tsp, divided): Grounds the dish with bite and warmth; you’ll use it at different cooking stages for complexity.
- Olive oil (1 tbsp): For searing shrimp, adding richness without overpowering.
- Unsalted butter (4 tbsp, divided): Creates a creamy sauce texture and helps emulsify flavors.
- Shallot (1, finely chopped): Offers mild sweetness and a delicate onion flavor when sautéed.
- Garlic cloves (6, minced): Gives a fresh, pungent burst of flavor that shines in the sauce.
- Chili flakes (1 tsp): Adjust the heat to your liking; this gives the dish its characteristic spicy kick.
- Apple cider vinegar or white grape juice (½ cup): The secret “drunken” touch that brightens and balances richness with acidity.
- Fish broth or chicken broth (¾ cup): Foundations the sauce with savory depth and adds moisture.
- Fresh lemon juice (1 tbsp): Finishes the dish with zesty brightness.
- Chopped parsley (2 tbsp): Adds fresh herbal notes and a pop of green color.
How to Make Spicy Drunken Shrimp Recipe
Step 1: Season the Shrimp
Start by tossing your peeled and deveined shrimp with garlic powder, paprika, half a teaspoon of salt, and one teaspoon of black pepper in a bowl. Make sure every shrimp is evenly coated; this simple seasoning mix locks in flavor and preps the shrimp for that perfect sear.
Step 2: Cook the Shrimp
Heat olive oil and a tablespoon of butter in a skillet over medium-high heat, then add the shrimp. Sear each side for about one minute—just enough to develop a golden crust while keeping the inside tender and juicy. Once done, remove the shrimp and set them aside. This step ensures your shrimp won’t overcook later in the sauce.
Step 3: Prepare the Sauce
Lower the heat to medium, then add the finely chopped shallots and minced garlic to the same skillet. Sauté for around two minutes until they become fragrant and translucent. Stir in the chili flakes and the remaining salt and pepper to build layers of flavor and heat that make this sauce unforgettable.
Step 4: Deglaze the Pan
Pour in the apple cider vinegar or white grape juice to deglaze, using a spatula to scrape up all those delicious browned bits stuck to the pan. Those bits carry tons of flavor from cooking the shrimp, and simmering for three minutes helps soften the sharpness of the vinegar while maintaining the dish’s signature tang.
Step 5: Simmer the Sauce
Add the fish or chicken broth and bring everything to a boil. Then lower the heat and whisk in the remaining three tablespoons of butter little by little until the sauce becomes smooth and beautifully emulsified. This rich, velvety sauce is what turns simple shrimp into a spectacular meal.
Step 6: Finish with Shrimp
Return the cooked shrimp to the pan, letting them warm through gently for about a minute without overcooking. Stir in fresh lemon juice and chopped parsley to brighten the flavors and add freshness that cuts through the richness.
Step 7: Serve and Enjoy
This is where the magic happens—serve your Spicy Drunken Shrimp hot, spooning plenty of that glossy, spicy sauce right over the top. Whether paired with crusty bread, pasta, or fluffy rice, those sides will be perfect for soaking up every last bit.
How to Serve Spicy Drunken Shrimp Recipe
Garnishes
Adding a sprinkle of fresh parsley or a few thin slices of lemon on top instantly lifts the presentation and freshness of the dish. For an extra touch, a drizzle of high-quality olive oil just before serving adds a lovely shine.
Side Dishes
Crusty artisan bread is a classic companion, perfect for sopping up that rich, garlicky sauce. Alternatively, serve over a bed of buttery pasta or jasmine rice to balance the heat and acidity. Light roasted vegetables or a fresh green salad can also complement the meal wonderfully.
Creative Ways to Present
For a dinner party, serve the shrimp in individual small cast-iron skillets or rustic ramekins to impress your guests. You can also turn this into a tapas-style meal with toothpicks and lemon wedges for easy sharing. Pairing it with a chilled glass of white wine or bubbly can elevate the experience even further.
Make Ahead and Storage
Storing Leftovers
Place any leftover shrimp and sauce in an airtight container and refrigerate for up to two days. Keep in mind that shrimp can become a bit firmer when chilled, so reheat gently to preserve that perfect texture.
Freezing
This recipe doesn’t freeze well due to the delicate texture of the shrimp and the creamy butter sauce, which can separate during freezing and thawing. For best results, prepare fresh or enjoy leftovers within a couple days.
Reheating
Gently reheat leftovers in a skillet over low heat. Add a splash of broth or water if the sauce feels too thick and stir continuously to keep the butter emulsified. Avoid microwaving, as it can overcook shrimp and break the sauce.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to fully thaw and pat the shrimp dry before seasoning to avoid excess water diluting the sauce.
What if I want it less spicy?
You can reduce the amount of chili flakes or omit them entirely and still enjoy a flavorful dish with a gentle heat.
Can I substitute other types of vinegar?
Apple cider vinegar works best for its fruity tang, but white wine vinegar can be a suitable alternative. Avoid very strong or harsh vinegars that might overpower the flavors.
Is there a non-alcoholic option?
Yes! The recipe uses vinegar or white grape juice which are non-alcoholic, so it’s naturally free of alcohol despite the “drunken” name.
How long does this recipe take to prepare?
From start to finish, it takes about 20 minutes—10 minutes for prep and 10 minutes to cook—making it perfect for quick meals packed with taste.
Final Thoughts
I can’t recommend the Spicy Drunken Shrimp Recipe enough to anyone craving a flavorful dish that’s fast, fun, and downright addictive. It really captures that perfect mix of spice, tang, and buttery goodness, and is sure to brighten up any meal. So grab your skillet, invite your favorite people over, and get ready to fall in love with shrimp all over again!
Print
Spicy Drunken Shrimp Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
Spicy Drunken Shrimp is a flavorful and quick skillet dish featuring tender shrimp seared and simmered in a tangy, buttery sauce infused with garlic, shallots, chili flakes, and a splash of apple cider vinegar or white grape juice. Perfect for a spicy appetizer or a main course served with crusty bread, pasta, or rice.
Ingredients
Shrimp
- 1 pound shrimp, peeled and deveined
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp sweet paprika
- 2 tsp black pepper, divided
Cooking
- 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
- Season the Shrimp: In a bowl, combine shrimp with garlic powder, paprika, ½ tsp salt, and 1 tsp 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. Sear the shrimp for about 1 minute per side until pink and just cooked through. Remove shrimp from the skillet and set aside.
- Prepare the Sauce: Lower heat to medium and add the chopped shallots and minced garlic to the same skillet. Sauté for approximately 2 minutes until fragrant and softened. Stir in chili flakes along with the remaining salt and black pepper to build a spicy, savory base.
- Deglaze: Pour in the apple cider vinegar or white grape juice to deglaze the pan, scraping up any browned bits stuck to the bottom. Let this simmer for about 3 minutes to reduce slightly and concentrate flavors.
- Simmer Sauce: Add the fish broth (or chicken broth) to the skillet and bring the mixture to a gentle boil. Stir in the remaining 3 tablespoons of cold butter gradually, whisking to emulsify and create a smooth, velvety sauce.
- Finish with Shrimp: Return the seared shrimp to the skillet and simmer for another minute to warm through and marry flavors. Finish by stirring in fresh lemon juice and chopped parsley for brightness and color.
- Serve: Serve the spicy drunken shrimp hot, alongside crusty bread, pasta, or rice to soak up the delicious, buttery sauce.
Notes
- Adjust chili flakes to your preferred spice level.
- Fish broth can be substituted with chicken broth if unavailable.
- Make sure not to overcook the shrimp to keep them tender.
- Use cold butter at the end to help emulsify and thicken the sauce.
- This dish pairs well with crusty bread, pasta, or rice for a complete meal.
