Spicy Drunken Shrimp

A fiery and flavorful shrimp dish that combines tender, juicy shrimp with a rich garlic butter vodka sauce and a bold kick of chili heat. Spicy Drunken Shrimp is quick to make, indulgent, and impressive enough for guests.

Why You’ll Love This Recipe

• Quick and easy – ready in 20 minutes
• Bold, spicy, and rich in flavor
• Made with simple pantry ingredients
• Elegant enough for entertaining
• Versatile – enjoy as an appetizer or main dish

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Large shrimp (peeled and deveined)
• Salt
• Black pepper
• Garlic powder
• Sweet paprika
• Olive oil
• Unsalted butter
• Shallot (finely chopped)
• Garlic (minced)
• Red chili flakes
• Vodka
• Fish, chicken, or vegetable broth
• Fresh lemon juice
• Fresh parsley (chopped)

Directions

1. Season shrimp with salt, garlic powder, paprika, and pepper.
2. Heat olive oil and 1 tablespoon butter in a skillet over medium-high heat. Sear shrimp on both sides until just cooked, about 1 minute per side. Remove and set aside.
3. Reduce heat to medium. Sauté shallot and garlic in the skillet for about 2 minutes until soft and fragrant. Stir in chili flakes and remaining salt and pepper.
4. Deglaze pan with vodka, scraping up any brown bits. Simmer for about 3 minutes to cook off the alcohol.
5. Add broth and bring to a boil. Lower heat and whisk in remaining butter until the sauce is smooth.
6. Return shrimp to the pan and cook for 1 more minute.
7. Remove from heat and stir in lemon juice and parsley. Serve immediately.

Servings and timing

• Servings: 4
• Prep time: 10 minutes
• Cook time: 10 minutes
• Total time: 20 minutes

Variations

• Use chicken or vegetable broth instead of vodka for an alcohol-free version
• Add extra chili flakes or hot sauce for more heat
• Try cilantro or basil instead of parsley
• Serve over pasta, rice, or with crusty bread
• Make it creamy with a splash of heavy cream

Storage/reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
• Reheating: Gently reheat on the stovetop over low heat until warmed through. Avoid microwaving to prevent rubbery shrimp.

FAQs

1. Can I use frozen shrimp?

Yes, just thaw and pat dry before cooking.

2. Is the vodka flavor noticeable?

No, the vodka cooks off and enhances the sauce’s depth without a strong alcohol taste.

3. Can I make this dish ahead of time?

It’s best fresh, but you can prep the ingredients in advance.

4. Can I use pre-cooked shrimp?

Fresh shrimp are best, but pre-cooked can work—just add them at the end to warm through.

5. What if I don’t have vodka?

Substitute with chicken, fish, or vegetable broth.

6. How spicy is this dish?

Moderately spicy—adjust chili flakes to your taste.

7. Can I use another protein?

Yes, try scallops or even thin-sliced chicken breast.

8. What’s the best side for this dish?

Crusty bread, rice, linguine, or a simple salad pair perfectly.

9. Can I double the recipe?

Yes, just cook shrimp in batches to avoid overcrowding the pan.

10. Is this dish gluten-free?

Yes, just make sure your broth and seasonings are certified gluten-free.

Conclusion

Spicy Drunken Shrimp is a mouthwatering seafood dish that’s quick to prepare and packed with flavor. Whether you’re making a romantic dinner or entertaining friends, this spicy, buttery, and zesty recipe will impress every time. Serve it with your favorite sides and enjoy a bold and delicious meal.

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