Description

This Spicy Drunken Shrimp recipe is a quick and flavorful dish perfect for seafood lovers. Succulent shrimp are seasoned and seared before being simmered in a tangy, spicy sauce made with apple cider vinegar, garlic, shallots, and chili flakes. Finished with butter, lemon juice, and fresh parsley, this dish delivers a delightful balance of heat and acidity, ideal to serve 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)

Liquids and Finishing

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

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Instructions

Season the Shrimp: In a bowl, combine the shrimp with garlic powder, paprika, ½ tsp salt, and 1 tsp black pepper. Toss well to ensure the shrimp are evenly coated, then set aside while you prepare the other ingredients.
Cook the Shrimp: Heat the olive oil and 1 tablespoon of butter in a skillet over medium-high heat. Once hot, sear the shrimp for 1 minute on each side until they are just cooked through and slightly browned. Remove the shrimp from the skillet and set aside to prevent overcooking.
Prepare the Sauce: Reduce the heat to medium, add the finely chopped shallots and minced garlic to the same skillet, and sauté for about 2 minutes until fragrant and slightly softened. Stir in the chili flakes, remaining salt, and black pepper to build layers of flavor.
Deglaze the Pan: Pour in the apple cider vinegar (or white grape juice) to deglaze the pan, scraping up the browned bits from the bottom. Let the mixture simmer for about 3 minutes to reduce slightly and intensify the flavors.
Simmer the Sauce: Add the fish broth (or chicken broth) and bring to a boil. Once boiling, stir in the remaining 3 tablespoons of butter gradually until the sauce is smooth and emulsified, creating a rich and silky texture.
Finish with Shrimp: Return the cooked shrimp to the skillet and simmer for an additional 1 minute until warmed through and infused with the sauce. Remove from heat and stir in fresh lemon juice and chopped parsley for a bright, fresh finish.
Serve: Serve the spicy drunken shrimp hot, ideally with crusty bread, pasta, or rice to soak up the delicious, flavorful sauce.

Notes

Adjust chili flakes according to your preferred spice level.
Using cold butter and adding it off the heat helps the sauce emulsify properly, giving it a luscious texture.
Fish broth can be substituted with chicken broth or vegetable broth if unavailable.
Serve immediately to enjoy the shrimp at their best texture and flavor.
Ensure shrimp are not overcooked during searing to maintain juiciness.