Bourbon shrimp is a delicious and easy-to-make dish that brings a taste of the South right to your kitchen. The blend of bourbon, soy sauce, and brown sugar creates a sweet and savory glaze that perfectly coats tender shrimp. This recipe is great for a quick weeknight meal or a special occasion.
Why Make This Recipe
There are many reasons to try Bourbon shrimp. First, it’s quick to prepare, making it perfect for busy cooks. Second, the flavors are rich and satisfying, appealing to a wide range of taste buds. Finally, it’s a fun way to use bourbon in cooking, giving your dish a unique twist that will impress family and friends.
How to Make Bourbon Shrimp
Making Bourbon shrimp is simple. You will marinate the shrimp, cook them quickly in a hot skillet, and thicken the sauce for a delicious finish. Here’s how to do it:
Ingredients:
- 1 ½ pounds peeled and deveined shrimp (medium, large, or jumbo)
- ¼ cup bourbon
- ½ cup low-sodium soy sauce
- ¼ cup packed brown sugar
- 1 tablespoon minced garlic (about 3 cloves)
- 2 teaspoons cornstarch
- 1 tablespoon water
- Sliced green onions (for garnish)
Directions:
- In a large ziplock bag, combine ¼ cup bourbon, ½ cup low-sodium soy sauce, ¼ cup packed brown sugar, and 1 tablespoon minced garlic. Close the bag and massage it gently to mix the ingredients.
- Add 1 ½ pounds of peeled and deveined shrimp to the bag, ensuring they are coated in the marinade. Refrigerate for 30 minutes to an hour.
- Heat a large 14-inch skillet over medium-high heat. Take the shrimp out of the bag and set the marinade aside.
- Add the shrimp to the skillet and cook on both sides for about 2 minutes, until pink and cooked through. Remove the cooked shrimp to a plate.
- Add the reserved marinade to the skillet and bring it to a boil. In a small bowl, mix 2 teaspoons cornstarch with 1 tablespoon of water to make a slurry. Add the slurry to the skillet and whisk to combine.
- Reduce the heat to medium and simmer for 3-4 minutes until the sauce thickens. Return the shrimp to the skillet and toss to coat them in the sauce. Turn off the heat, garnish with sliced green onions, and serve immediately.
How to Serve Bourbon Shrimp
Bourbon shrimp is best served hot. You can enjoy it over a bed of rice, with noodles, or on its own as an appetizer. Pair it with a light salad or steamed vegetables for a complete meal.
How to Store Bourbon Shrimp
If you have leftovers, store Bourbon shrimp in an airtight container in the refrigerator. It will keep well for up to 3 days. For longer storage, you can freeze the cooked shrimp for up to 3 months. Just make sure to thaw it in the refrigerator before reheating.
Tips to Make Bourbon Shrimp
- Use fresh shrimp for the best flavor and texture.
- Adjust the amount of brown sugar to your taste for a sweeter or less sweet sauce.
- Don’t skip the marinating step for maximum flavor.
- Make sure your skillet is hot enough to cook the shrimp quickly without steaming them.
Variation
You can add vegetables like bell peppers or snap peas to the skillet while cooking the shrimp for added color and nutrition. Just ensure to cook the veggies until they are tender-crisp before adding the shrimp back in.
FAQs
- Can I use other types of seafood?
Yes, you can use scallops or fish instead of shrimp. Just adjust the cooking time according to the seafood you choose. - Can I substitute the bourbon?
If you don’t want to use bourbon, you can try using apple cider vinegar or white wine as a substitute, although the flavor will differ. - Is this recipe spicy?
No, this recipe is not spicy, but you can add some red pepper flakes if you prefer a little heat!
Bourbon Shrimp
Ingredients
Shrimp and Marinade
- 1.5 pounds peeled and deveined shrimp (medium, large, or jumbo) Use fresh shrimp for the best flavor and texture.
- 0.25 cup bourbon Can be substituted with apple cider vinegar or white wine.
- 0.5 cup low-sodium soy sauce
- 0.25 cup packed brown sugar Adjust amount according to taste.
- 1 tablespoon minced garlic (about 3 cloves)
- 2 teaspoons cornstarch
- 1 tablespoon water Used to make the cornstarch slurry.
- to taste sliced green onions For garnish.
Instructions
Marinating the Shrimp
- In a large ziplock bag, combine ¼ cup bourbon, ½ cup low-sodium soy sauce, ¼ cup packed brown sugar, and 1 tablespoon minced garlic. Close the bag and massage it gently to mix the ingredients.
- Add 1 ½ pounds of peeled and deveined shrimp to the bag, ensuring they are coated in the marinade. Refrigerate for 30 minutes to 1 hour.
Cooking the Shrimp
- Heat a large 14-inch skillet over medium-high heat. Take the shrimp out of the bag and set the marinade aside.
- Add the shrimp to the skillet and cook on both sides for about 2 minutes, until pink and cooked through. Remove the cooked shrimp to a plate.
Making the Sauce
- Add the reserved marinade to the skillet and bring it to a boil.
- In a small bowl, mix 2 teaspoons cornstarch with 1 tablespoon of water to make a slurry. Add the slurry to the skillet and whisk to combine.
- Reduce the heat to medium and simmer for 3-4 minutes until the sauce thickens. Return the shrimp to the skillet and toss to coat them in the sauce.
- Turn off the heat, garnish with sliced green onions, and serve immediately.
