Description
Spicy Drunken Shrimp is a quick and flavorful seafood dish featuring succulent shrimp seared in butter and olive oil, then simmered in a spicy, tangy sauce made with garlic, shallots, chili flakes, and apple cider vinegar. This dish combines the richness of butter with a bright acidity and a kick of heat, perfect for serving with crusty bread, pasta, or rice.
Ingredients
Scale
Shrimp and Seasoning
- 1 pound shrimp, peeled and deveined
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp sweet paprika
- 2 tsp black pepper, divided
Cooking Fat
- 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 shrimp with garlic powder, paprika, ½ tsp salt, and 1 tsp black pepper. Toss well to coat the shrimp evenly and set aside to marinate briefly.
- Cook the Shrimp: Heat olive oil and 1 tbsp of the butter in a skillet over medium-high heat. Once hot, sear the shrimp for about 1 minute per side, just until they turn pink and start to curl. Remove the shrimp from the skillet and set aside to prevent overcooking.
- Prepare the Sauce: Reduce the skillet heat to medium and add the finely chopped shallots and minced garlic. Sauté for about 2 minutes until fragrant and softened. Stir in the chili flakes along with the remaining salt and black pepper to build layers of flavor.
- Deglaze: Pour in the apple cider vinegar or white grape juice, using a spatula to scrape up all the flavorful browned bits stuck to the bottom of the skillet. Allow the mixture to simmer for about 3 minutes to reduce slightly and meld the flavors.
- Simmer the Sauce: Add the fish or chicken broth, bringing the liquid to a boil. Stir in the remaining 3 tablespoons of cold butter gradually, whisking constantly until the sauce becomes smooth, rich, and emulsified.
- Finish with Shrimp: Return the seared shrimp to the skillet, gently simmering for 1 minute until warmed through and coated in the sauce. Stir in fresh lemon juice and chopped parsley to brighten and freshen the dish.
- Serve: Serve the spicy drunken shrimp hot alongside crusty bread, tossed pasta, or steamed rice to soak up the delicious, buttery sauce.
Notes
- Adjust chili flakes according to your preferred heat level.
- Use fresh shrimp for the best flavor and texture.
- If fish broth is unavailable, high-quality chicken broth is a good substitute.
- Serve with a side that can absorb the flavorful sauce, like crusty bread or rice.
- Use cold butter when finishing the sauce to help it emulsify properly and create a silky texture.
