Name: Spicy Drunken Shrimp Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Thai-Inspired
Ingredients: 1 pound large shrimp (peeled and deveined); 2 tablespoons olive oil; 4 cloves garlic (minced); 1 small red chili or 1/2 teaspoon red pepper flakes; Salt and pepper to taste; 1/2 cup dry white wine; 2 tablespoons low-sodium soy sauce; 1 tablespoon fish sauce; 1 tablespoon lime juice; 1 teaspoon brown sugar; 1 tablespoon chopped fresh basil or cilantro

Jump to Recipe·Print Recipe

If you’re craving a quick and vibrant dish with bold flavor, it’s time to meet Spicy Drunken Shrimp. This Thai-inspired recipe is a glorious balance of spicy, garlicky, and tangy, made all in just 20 minutes! Imagine plump shrimp tossed in a sizzling skillet with chili, garlic, a splash of wine, and a punchy finish of lime and herbs. It’s the sort of meal that’ll transport you to a lively night market, even if you’re just at home in your favorite slippers. The best part? Every ingredient works overtime to ensure you get maximum satisfaction with minimum fuss.

Ingredients You’ll Need

Spicy Drunken Shrimp Recipe - Recipe Image

Ingredients You’ll Need

You’ll only need a handful of simple but essential ingredients for Spicy Drunken Shrimp, and each plays a major role in the final flavor. Quality here really counts—a good olive oil, fresh shrimp, and bright herbs bring this dish to life in just minutes.

Shrimp: Use large, peeled, and deveined shrimp for tender bites that soak up all the delicious sauce.
Olive oil: A generous drizzle gives richness and helps carry those garlic and chili flavors throughout the dish.
Garlic: Freshly minced garlic adds a deep, aromatic backbone that defines the whole meal.
Red chili or red pepper flakes: The source of that feisty heat; tweak the amount to suit your spice preference.
Dry white wine: Adds a subtle tang and complexity—if you prefer alcohol-free, swap for chicken broth or seafood stock.
Low-sodium soy sauce: Delivers umami depth while keeping things balanced and not too salty.
Fish sauce: Just a splash gives that signature Thai savoriness, making every bite irresistible.
Lime juice: Brightens everything up and cuts perfectly through the bold, rich flavors.
Brown sugar: Rounds out the edges by adding a gentle, caramelized sweetness.
Fresh basil or cilantro: Adds vibrant color and a hit of freshness right before serving.
Salt and pepper: Season to taste; a little bit at the end pulls all the flavors together.

How to Make Spicy Drunken Shrimp

Step 1: Get Your Skillet Ready

Start by heating a large skillet over medium-high heat, then add the olive oil. Let it get just hot enough to shimmer—this will help your garlic and chili bloom without burning. The sizzle as soon as the aromatics hit the pan is your cue that flavor magic is about to happen.

Step 2: Sauté the Aromatics

Once your oil is hot, toss in the minced garlic and your choice of chili or red pepper flakes. Sauté for about a minute, stirring constantly, until the aromas are fully released and your kitchen smells downright irresistible. Be careful not to linger here too long—you want that fragrant edge, not browned garlic.

Step 3: Cook the Shrimp

Add the shrimp to the hot skillet, spreading them out so each gets a bit of that garlicky goodness. Cook for 2 to 3 minutes, stirring frequently, until they just start to turn pink. The quick cook keeps them juicy, so don’t walk away!

Step 4: Simmer with Sauces

Now, pour in the white wine, soy sauce, fish sauce, lime juice, and sprinkle in the brown sugar. Give it all a good stir to coat the shrimp, then let the sauce bubble for another 2 to 3 minutes. As it simmers, the sauce will thicken slightly and glaze the shrimp. It’s the ultimate moment when all those vibrant flavors fuse together.

Step 5: Add Herbs & Serve

Take the skillet off the heat and immediately shower your Spicy Drunken Shrimp with a handful of chopped basil or cilantro. The fresh herbs will wilt into the sauce and finish the dish with a flash of color and brightness. Serve right away, piping hot!

How to Serve Spicy Drunken Shrimp

Garnishes

To make your Spicy Drunken Shrimp even more inviting, a few thoughtful garnishes go far. A little extra chopped basil or cilantro, some sliced scallions, or a quick zest of lime peel add wonderful color and a burst of flavor right before serving.

Side Dishes

This dish begs for something to soak up that saucy goodness! Steamed jasmine rice or fluffy white rice makes a neutral base, while crusty bread is fantastic for mopping up every last drop. Don’t be afraid to pair it with a simple cucumber salad or lightly sautéed greens for added freshness.

Creative Ways to Present

If you’re serving Spicy Drunken Shrimp for a crowd, try piling it onto a big platter with lime wedges for squeezing. For a fun twist, spoon it into lettuce cups for a light, party-ready appetizer. Even serving straight from the skillet, family-style, brings a little excitement to the table—everyone gets in on the action!

Make Ahead and Storage

Storing Leftovers

If you happen to have leftover Spicy Drunken Shrimp, transfer them to an airtight container once cooled. Store in the fridge, where they’ll keep for up to two days without losing much flavor or texture.

Freezing

Spicy Drunken Shrimp isn’t the best candidate for freezing, as shrimp can become rubbery once thawed and reheated. However, if you need to, freeze the cooled cooked shrimp and sauce together for up to one month. Thaw completely in the refrigerator before reheating gently.

Reheating

To reheat, place the shrimp and sauce in a nonstick skillet over medium heat. Warm through just until hot—overcooking will make the shrimp tough. You can add a splash of water or broth if the sauce needs loosening.

FAQs

Can I use frozen shrimp for this recipe?

Absolutely! Frozen shrimp are a great option. Just make sure you thaw them completely and pat them dry so they sear beautifully and don’t water down the sauce.

What wine should I use for Spicy Drunken Shrimp?

Use a dry white wine you’d enjoy drinking—nothing fancy required. Sauvignon blanc or pinot grigio work wonderfully, enhancing the flavors without overpowering the dish.

Is there a substitute for fish sauce?

If you don’t have fish sauce or prefer to skip it, try using Worcestershire sauce or extra soy sauce. The flavor will change slightly, but you’ll still get a savory punch.

How can I make my Spicy Drunken Shrimp extra spicy?

Kick up the heat by adding another fresh chili, upping the red pepper flakes, or even topping with a drizzle of your favorite hot sauce before serving.

Can I make this dish ahead of time?

While Spicy Drunken Shrimp is best right off the stove, you can prepare the sauce and prep your shrimp a few hours ahead to streamline dinnertime. Just cook everything together when you’re ready to eat for the freshest taste.

Final Thoughts

If you’ve been searching for an easy, flavor-packed meal that never fails to impress, Spicy Drunken Shrimp is the answer. Grab your skillet and treat yourself and your loved ones to a dish that’s as quick as it is unforgettable. I can’t wait for you to taste all those bold, zesty flavors—happy cooking!

Spicy Drunken Shrimp Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 27 reviews

Author: admin
Total Time: 20 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

Enjoy the bold flavors of this Thai-inspired dish with a kick. Spicy Drunken Shrimp features succulent shrimp cooked in a flavorful sauce with hints of garlic, chili, and herbs. Perfect for a quick and impressive dinner!

Ingredients

Scale

Shrimp:

1 pound large shrimp (peeled and deveined)

Seasonings:

2 tablespoons olive oil
4 cloves garlic (minced)
1 small red chili or 1/2 teaspoon red pepper flakes
Salt and pepper to taste

Sauce:

1/2 cup dry white wine
2 tablespoons low-sodium soy sauce
1 tablespoon fish sauce
1 tablespoon lime juice
1 teaspoon brown sugar

Finishing Touches:

1 tablespoon chopped fresh basil or cilantro

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Shrimp: In a large skillet over medium-high heat, warm the olive oil. Add the garlic and chili or red pepper flakes, sautéing for 1 minute until fragrant.
Cook the Shrimp: Add the shrimp and cook for 2–3 minutes until they just begin to turn pink.
Make the Sauce: Pour in the white wine, soy sauce, fish sauce, lime juice, and brown sugar. Let the sauce simmer for 2–3 more minutes until slightly thickened.
Finish and Serve: Remove from heat, sprinkle with chopped basil or cilantro, and serve hot with rice or crusty bread.