Description
Spicy Drunken Shrimp is a quick and flavorful seafood dish featuring succulent shrimp sautéed in a spicy, tangy sauce made with apple cider vinegar, garlic, shallots, chili flakes, and a rich butter emulsion. Perfect for a weeknight dinner, this dish delivers a vibrant kick balanced with savory richness and fresh parsley, best served with crusty bread, pasta, or rice to soak up the delicious 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 Ingredients
- 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 the shrimp with garlic powder, sweet paprika, half a teaspoon of salt, and one teaspoon of black pepper. Toss well to evenly coat the shrimp and set aside to marinate briefly.
- Cook the Shrimp: Heat the olive oil and one tablespoon of cold unsalted butter in a skillet over medium-high heat. Sear the shrimp for about one minute on each side until pink and slightly caramelized. Remove the shrimp from the skillet and set aside.
- Prepare the Sauce: Reduce the heat to medium. In the same skillet, add the finely chopped shallots and minced garlic. Sauté for approximately two minutes until fragrant and translucent. Stir in the chili flakes, the remaining half teaspoon salt, and one teaspoon black pepper.
- Deglaze: Pour in the apple cider vinegar or white grape juice, scraping up the browned bits from the skillet bottom. Let this mixture simmer gently for three minutes to let the flavors meld and the vinegar reduce slightly.
- Simmer Sauce: Add the fish broth or chicken broth and bring the sauce to a boil. Stir in the remaining three tablespoons of cold unsalted butter gradually until the sauce becomes smooth and emulsified, giving it a rich texture.
- Finish with Shrimp: Return the cooked shrimp to the skillet and simmer for one minute just to warm through. Stir in the fresh lemon juice and chopped parsley to brighten and finish the dish.
- Serve: Serve the spicy drunken shrimp hot alongside crusty bread, pasta, or rice to enjoy the flavorful and buttery sauce fully.
Notes
- Adjust chili flakes to your preferred spice level.
- Use fish broth for a deeper seafood flavor, or chicken broth for a milder taste.
- Ensure shrimp are fully thawed if using frozen for even cooking.
- Be careful not to overcook shrimp, as they will become rubbery.
- This dish pairs excellently with crusty bread or over a bed of pasta or rice.
