Description
Spicy Drunken Shrimp is a quick and healthy meal perfect for busy nights. Made in under 30 minutes, this lemon-herb shrimp dish simmers in a rich, vodka-infused garlic butter sauce with a touch of heat. Ideal for beginner cooks looking for an easy sheet pan dinner alternative with restaurant-level flavor.
Ingredients
Scale
- 1 lb shrimp, peeled and deveined
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp sweet paprika
- 2 tsp black pepper, divided
- 1 tbsp olive oil
- 4 tbsp unsalted butter, divided
- 1 shallot, finely chopped
- 6 garlic cloves, minced
- 1 tsp chili flakes
- ½ cup vodka (or substitute broth)
- ¾ cup fish broth (or chicken/vegetable broth)
- 1 tbsp fresh lemon juice (more to taste)
- 2 tbsp fresh parsley, chopped
Instructions
- Season the shrimp: In a mixing bowl, toss the shrimp with paprika, garlic powder, ½ teaspoon salt, and 1 teaspoon black pepper. Let it sit while you prepare the other ingredients to allow the seasoning to soak in.
- Sear the shrimp: In a large skillet, heat olive oil and 1 tablespoon of butter over medium-high heat. Add the shrimp in a single layer and cook for about one minute per side until pink and slightly curled. Remove the shrimp and set them aside.
- Sauté the aromatics: Reduce the heat to medium and add the chopped shallot and minced garlic to the same skillet. Cook for 2 minutes until softened and fragrant, stirring frequently to prevent burning.
- Deglaze with vodka: Pour in the vodka to deglaze the skillet, scraping up any browned bits from the bottom. Simmer for 3 minutes to allow the alcohol to cook off, enhancing the other flavors.
- Build the sauce: Stir in the fish broth and bring to a gentle boil. Lower the heat and gradually whisk in the remaining 3 tablespoons of butter, one piece at a time, until the sauce becomes silky and smooth.
- Finish the dish: Return the cooked shrimp to the skillet and toss to coat. Let them warm through for another minute, then add lemon juice and sprinkle with fresh parsley. Taste and adjust seasoning if needed.
Notes
- If your shrimp is overcooked, it will curl tightly into an “O” shape and turn rubbery—watch for a loose “C” curl for perfect doneness. You can add extra chili flakes or a dash of hot sauce if you prefer more spice. Leftovers can be refrigerated for up to 2 days, but avoid reheating in the microwave to prevent rubbery shrimp—gently warm on the stove instead. Serve with pasta, polenta, or crusty bread for dipping into the flavorful sauce.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Sauté
- Cuisine: American with Italian Influence
Nutrition
- Serving Size: Approx. 1/4 recipe
- Calories: 216
- Sugar: 1g
- Sodium: 727mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0.01g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 183mg