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
Scale
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.
