Bourbon shrimp are sticky, garlicky and full of flavor. Sweet brown sugar and bourbon combined Quick and shiny glaze This is what makes an appetizer (or weeknight dinner!). completely irresistible.
Why you’ll fall in love with every bite
- Signature Bourbon Flavors: If you like the chicken version, these shrimp are caramelized in the skillet for a sweet and savory bourbon flavor that gives you a glossy, bourbon-kissed bite.
- Brown sugar over honey: For a richer caramel flavor that pairs better with bourbon, skip the honey and use brown sugar.
- Cornstarch for a perfect coat: I used a little cornstarch to thicken the sauce enough to stick to the shrimp!
Bourbon Shrimp Ingredients
- Bourbon Substitutes:If you don’t have bourbon or don’t want to use bourbon, you can use apple cider instead!
- Turn off alcohol cooking:The alcohol in bourbon evaporates during cooking, leaving behind a rich flavor that is safe for children.
- Optional: Keep your tail for appetizers. Remove for entree.
- Available options: Serve bourbon shrimp as a party appetizer, piled over rice or noodles for dinner, or stuffed into lettuce wraps.
How to Make Bourbon Shrimp
This recipe is super simple! Mix the marinade well and allow the shrimp to absorb all the flavor, then quickly cook them in a hot skillet. You’ll love how easy it is to get restaurant quality shrimp right at home!
- Dip in sauce: Place bourbon, soy sauce, brown sugar, and minced garlic in a large zip-top bag. Close the bag and mash to combine. Add peeled and deveined shrimp and place in the refrigerator to marinate for 30 minutes to 1 hour.
- Cook: Heat a large 14-inch skillet over medium-high heat. Remove shrimp from bag, reserving marinade. Add shrimp to pan and cook until pink on both sides and cooked through, about 2 minutes. Do not overcook. Place the cooked shrimp on a plate.
- Bring the sauce to a boil: Add marinade to skillet and bring to a boil. Meanwhile, in a small bowl, mix cornstarch and water to make a slurry.
- Thick and coat shrimp: Add the slurry to the skillet and mix. Reduce heat to medium and continue to simmer until sauce thickens, 3 to 4 minutes. Return the shrimp to the skillet, then toss in the sauce and toss to coat. After turning off the lights Top the bourbon shrimp with sliced green onions and serve immediately.
Alyssa’s Expert Tips
Soak carefully:Because shrimp are delicate, soaking them in an acidic marinade for too long can make them tough. Aim for 30 minutes. Up to 1 hour
Bourbon Shrimp
#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rated-0-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rated-0-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rated-0-66 stop { stop-color: #343434; }
ingredient
- 1 ½ pound Peeled and deveined shrimp I used medium-sized shrimp, but large or jumbo sizes will also work.
- ¼ cup bourbon
- ½ cup low salt soy sauce
- ¼ cup packaged brown sugar
- 1 tablespoon Minced garlic About 3 cloves
- 2 teaspoon cornstarch
- 1 tablespoon water
- thinly sliced green onions For decoration
guideline
-
add ¼ cup bourbon, ½ cup low sodium soy sauce, ¼ cup packed brown sugarand 1 tablespoon minced garlic In a large ziplock bag. Close the bag and mash to combine.
-
add 1 ½ pounds shrimp, peeled and deveined Put it in a bag and refrigerate it for 30 minutes to 1 hour.
-
Heat a large 14-inch skillet over medium-high heat. Remove shrimp from bag, reserving marinade.
-
Add shrimp to skillet and cook until pink on both sides and cooked through, about 2 minutes. Place the shrimp on a plate.
-
Add marinade to skillet and bring to a boil. Meanwhile, combined 2 teaspoons cornstarch and 1 tablespoon of water Make slurry in a small bowl. Add the slurry to the skillet and mix.
-
Reduce heat to medium and continue to simmer until sauce thickens, 3 to 4 minutes. Return the shrimp to the skillet and toss to coat with the sauce. Turn off the lights and decorate. thinly sliced green onions Serve immediately.
memo
- refrigerator: Store in an airtight container for up to 3 days. Reheat gently in skillet. Microwave use is not recommended.
- Freezer: Not recommended.
- Stay ahead: The sauce is made 24 hours in advance. Do not soak shrimp for more than 1 hour. Otherwise the texture will be damaged.
nutrition
More delicious marinade recipes
dinner
Absolutely perfect chicken marinade
10 minutes
dinner
The World’s Best Steak Marinade
10 minutes
dinner
salmon marinade
32 minutes
Dressings, sauces, dips
Skirt Steak Marinade
2 hours 10 minutes
