Bourbon Shrimp
A delicious and easy-to-make dish featuring tender shrimp coated in a sweet and savory bourbon glaze, perfect for any occasion.
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.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. You can freeze the cooked shrimp for up to 3 months, thawing it in the refrigerator before reheating. Don't skip the marinating step for maximum flavor.