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 apple cider vinegar, fish broth, garlic, and chili flakes. This vibrant recipe balances heat and acidity perfectly, making it ideal for serving with crusty bread, pasta, or rice.
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)
Sauce Ingredients
- 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 medium bowl, combine the peeled and deveined shrimp with garlic powder, sweet paprika, ½ teaspoon salt, and 1 teaspoon black pepper. Toss everything together to evenly coat the shrimp. Set aside to allow the flavors to meld.
- Cook the Shrimp: Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once hot, add the shrimp and sear each side for about 1 minute until they turn pink and slightly firm. Remove the shrimp from the skillet and set aside to prevent overcooking.
- Prepare the Sauce: Reduce the heat to medium and add the finely chopped shallots and minced garlic to the same skillet. Sauté for approximately 2 minutes until fragrant and softened. Stir in the chili flakes, remaining ½ teaspoon salt, and 1 teaspoon black pepper to build flavor.
- Deglaze the Pan: Pour in the apple cider vinegar or white grape juice to deglaze the skillet, scraping up any browned bits stuck to the bottom. Let this simmer for about 3 minutes to reduce slightly and concentrate the flavors.
- Simmer the Sauce: Add the fish broth (or chicken broth) and bring the mixture to a boil. Stir in the remaining 3 tablespoons of cold butter slowly until it melts and the sauce becomes smooth and emulsified, creating a rich, velvety texture.
- Finish with Shrimp: Return the cooked shrimp to the skillet and simmer together for 1 minute just to warm the shrimp through and allow them to soak up the flavorful sauce. Remove from heat and stir in fresh lemon juice and chopped parsley for brightness.
- Serve: Serve the spicy drunken shrimp hot, paired with crusty bread, pasta, or rice to soak up the delicious sauce. Enjoy immediately for the best flavors and texture.
Notes
- Adjust the amount of chili flakes to your preferred spice level.
- Use cold butter when emulsifying the sauce for a better texture.
- Fish broth adds a seafood depth, but chicken broth is a suitable substitute.
- Serve with crusty bread for dipping or over pasta or rice to make it a more filling meal.
- Ensure shrimp are not overcooked to maintain tenderness.
