If you love bold, vibrant flavors and quick-cooking seafood, you are going to fall head over heels for this Spicy Drunken Shrimp Recipe. It’s a sensational dish that perfectly balances the heat from chili, the zing of lime juice, and the deep umami notes of soy and fish sauce, all enhanced by a splash of crisp white wine. Imagine succulent shrimp sizzling in a buttery, garlicky sauce that’s so addictive you’ll want to savor every last drop. Whether you’re cooking for a weeknight dinner or impressing friends, this dish is a guaranteed crowd-pleaser that’s as easy as it is delicious.
Ingredients You’ll Need
Getting the ingredients right is the secret to this spicy drunken shrimp recipe’s success. Each component plays a crucial role, from the freshness of the shrimp to the punch of the chili, creating that irresistible balance of heat, acidity, and richness.
- 1 pound large shrimp, peeled and deveined (tails on or off): Fresh or thawed frozen shrimp work best for juicy, tender bites.
- 1 tablespoon olive oil: Provides a clean base to sauté garlic and shrimp with a subtle fruity note.
- 1 tablespoon butter: Adds luxurious richness and helps meld all the flavors beautifully.
- 4 cloves garlic, minced: Delivers that unmistakable aromatic punch that wakes up the dish.
- 1 small red chili or 1 teaspoon red pepper flakes: Customizable heat level to make the shrimp spicy but balanced.
- ½ cup dry white wine (such as Sauvignon Blanc): Adds acidity and brightness, perfectly complementing the seafood.
- 1 tablespoon soy sauce: Brings savory depth and a mild saltiness that enhances every other ingredient.
- 1 tablespoon fish sauce: A secret umami bomb for authentic Asian-inspired flavor complexity.
- 1 tablespoon lime juice: Provides fresh, zesty brightness to cut through the richness.
- 1 teaspoon brown sugar: Balances the sour and spicy notes with a touch of gentle sweetness.
- 2 green onions, sliced: Adds a fresh, crunchy contrast and a mild onion flavor.
- 2 tablespoons chopped fresh cilantro (optional): Offers fragrant herbal nuance and pops of color.
How to Make Spicy Drunken Shrimp Recipe
Step 1: Sauté the aromatics
Begin by heating the olive oil and butter in a large skillet over medium-high heat. Once hot, add the minced garlic and red chili or red pepper flakes. Sauté this aromatic duo for just 30 seconds until you can smell that glorious garlicky, spicy fragrance filling your kitchen. This step is essential for building the flavor base that the shrimp will swim in.
Step 2: Cook the shrimp
Next, add the shrimp in a single layer, making sure not to overcrowd the pan so they cook evenly. Let them sizzle for about 1 to 2 minutes per side until they turn a gorgeous pink and are just cooked through. Overcooking will toughen the shrimp, so watch this carefully—plump, tender shrimp are the star of the show here.
Step 3: Add the sauce ingredients
Now it’s time to pour in the dry white wine, soy sauce, fish sauce, lime juice, and brown sugar. Stir everything together gently and let the mixture simmer for 2 to 3 minutes. During this stage, the wine’s alcohol cooks off while its bright flavor remains, reducing slightly into a luscious, glossy sauce that clings to the shrimp perfectly.
Step 4: Finish with fresh herbs and green onions
As the sauce thickens, toss in the sliced green onions and chopped cilantro if using. Give everything a good stir to combine, letting the fresh herbs gently soften with the residual heat for about a minute before you remove the skillet from the stove. Your Spicy Drunken Shrimp are now ready for serving!
How to Serve Spicy Drunken Shrimp Recipe
Garnishes
Fresh garnishes elevate this dish to restaurant quality. Try scattering extra chopped cilantro or a sprinkle of toasted sesame seeds to add texture and extra aroma. A lime wedge on the side is also indispensable for that fresh citrus squeeze that brightens each bite.
Side Dishes
Serve the shrimp alongside fluffy jasmine or basmati rice to soak up all that delicious sauce. Crusty bread also works beautifully here and is a classic choice for mopping up any remaining juices. Steamed or stir-fried greens like bok choy or snap peas add a crisp, refreshing element to balance the heat.
Creative Ways to Present
For a dazzling presentation, pile the shrimp over a bed of cauliflower rice or spiralized zucchini noodles for a low-carb option. You could even serve this as a tapas-style appetizer in small bowls with toothpicks for easy snacking at your next gathering. The brilliant red sauce paired with vibrant green herbs makes it a feast for the eyes as well as the palate.
Make Ahead and Storage
Storing Leftovers
Leftover Spicy Drunken Shrimp keep well in an airtight container in the fridge for up to 2 days. The shrimp tend to absorb more flavors overnight, making the dish even more intense, but they are best enjoyed fresh.
Freezing
For longer storage, freeze the cooked shrimp in a freezer-safe container or zip-top bag for up to a month. Keep in mind that the texture might slightly change upon thawing, so it’s ideal to eat frozen leftovers within a few weeks.
Reheating
Reheat leftovers gently in a skillet over medium-low heat just until warmed through to avoid rubbery shrimp. You can add a splash of water or extra lime juice during reheating to refresh the sauce’s brightness.
FAQs
Can I use frozen shrimp for the Spicy Drunken Shrimp Recipe?
Absolutely! Just be sure to thaw the shrimp completely and pat them dry before cooking to ensure they sear nicely and don’t steam in the pan.
What can I substitute for white wine in this recipe?
If you prefer not to use wine, sake or a mild chicken broth works beautifully and still maintains the dish’s delicate balance of flavors.
How spicy is this dish?
The heat level is easily adjustable; start with a small chili or less red pepper flakes and add more if you enjoy a spicier kick. Adding chili oil or bird’s eye chili will intensify the heat even further.
Can I prepare this Spicy Drunken Shrimp Recipe ahead of time?
While the shrimp cook quickly and are best served fresh, you can prep all your ingredients ahead of time for a speedy assembly and cook when you’re ready to eat.
Is this recipe dairy-free?
The butter adds richness, but you can swap it out for extra olive oil or a dairy-free margarine to keep it friendly for dairy-free diets without compromising flavor.
Final Thoughts
This Spicy Drunken Shrimp Recipe is one of those magical dishes that feels fancy but comes together in minutes. It’s bursting with layers of flavor and color, and every bite offers a perfect balance of spicy, tangy, and savory notes. If you haven’t tried cooking shrimp like this before, you’re in for a delightful treat—grab your skillet, dive in, and prepare to wow your taste buds and anyone lucky enough to share this with you!
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Spicy Drunken Shrimp Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian Fusion, Thai-Inspired
Description
A quick and flavorful Spicy Drunken Shrimp recipe featuring succulent shrimp sautéed with garlic, chili, and a savory sauce made from white wine, soy sauce, fish sauce, lime juice, and brown sugar, garnished with green onions and fresh cilantro. Perfect for a delicious Asian fusion main course that comes together in just 20 minutes.
Ingredients
Shrimp and Marinade
- 1 pound large shrimp, peeled and deveined (tails on or off)
- 1 tablespoon olive oil
- 1 tablespoon butter
- 4 cloves garlic, minced
- 1 small red chili or 1 teaspoon red pepper flakes (adjust to heat preference)
- ½ cup dry white wine (such as Sauvignon Blanc)
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 teaspoon brown sugar
Garnish
- 2 green onions, sliced
- 2 tablespoons chopped fresh cilantro (optional)
Instructions
- Heat the pan: Warm the olive oil and butter together in a large skillet over medium-high heat until the butter melts and starts to bubble slightly.
- Sauté aromatics: Add the minced garlic and red chili or red pepper flakes to the skillet, cooking for about 30 seconds until fragrant, making sure not to burn the garlic.
- Cook the shrimp: Arrange the shrimp in a single layer in the skillet and cook for 1 to 2 minutes on each side, or until they just turn pink and opaque.
- Add the sauces and simmer: Pour in the white wine, soy sauce, fish sauce, lime juice, and sprinkle the brown sugar over the shrimp. Stir everything together and let it simmer for 2 to 3 minutes to combine the flavors and slightly reduce the sauce.
- Garnish and finish: Stir in the sliced green onions and chopped cilantro, cooking for another minute.
- Serve immediately: Remove the skillet from heat and serve the shrimp right away, ideally with steamed rice or crusty bread to soak up the delicious sauce.
Notes
- For extra heat, add a splash of chili oil or a chopped Thai bird chili.
- This dish cooks very quickly, so have all ingredients prepped before starting.
- White wine can be substituted with sake or chicken broth for a non-alcoholic version.
