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
Scale
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.
