Description

Spicy Drunken Shrimp is a quick and flavorful seafood dish that combines succulent shrimp with a spicy, buttery, and tangy sauce made from garlic, shallots, chili flakes, apple cider vinegar, and fish broth. Perfect for a weeknight dinner, this recipe delivers a delicious balance of heat and acidity, enhanced by fresh lemon juice and parsley, served best with crusty bread, pasta, or rice.

Ingredients

Scale

Shrimp and Seasonings

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 Touches

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 teaspoon salt, and 1 teaspoon black pepper. Toss everything well to evenly coat the shrimp and set aside to let the flavors meld.
Cook the Shrimp: Heat the olive oil and 1 tablespoon of butter in a skillet over medium-high heat. Add the shrimp and sear them for about 1 minute on each side until they turn pink and just cooked through. Remove the shrimp from the skillet and set aside to prevent overcooking.
Prepare the Sauce: Reduce the heat to medium. In the same skillet, add the finely chopped shallots and minced garlic. Sauté for around 2 minutes until fragrant and softened. Stir in the chili flakes, remaining salt, and black pepper to develop the spicy depth of the sauce.
Deglaze: Pour in the apple cider vinegar or white grape juice to the skillet and scrape up any browned bits stuck to the bottom. Let it simmer for about 3 minutes to reduce slightly and intensify flavor.
Simmer Sauce: Add the fish broth and bring the mixture to a boil. Stir in the remaining 3 tablespoons of cold butter gradually to create a smooth, emulsified sauce that is rich and glossy.
Finish with Shrimp: Return the cooked shrimp to the skillet. Let them simmer in the sauce for 1 minute to warm through and absorb the flavors. Finally, add fresh lemon juice and chopped parsley, stirring to incorporate.
Serve: Serve the spicy drunken shrimp hot, accompanied by crusty bread, pasta, or rice to soak up the delicious and flavorful sauce.

Notes

You can adjust the amount of chili flakes according to your heat preference.
For a non-alcoholic twist, white grape juice works just as well as apple cider vinegar.
Be careful not to overcook the shrimp for tender results.
This dish pairs wonderfully with crusty bread, pasta, or steamed rice to soak up the sauce.
If fish broth is unavailable, chicken broth is a good substitute but will alter the flavor slightly.