Bourbon shrimp are sticky, garlicky, and filled with taste. Candy brown sugar and a splash of bourbon create a fast, shiny glaze that makes this appetizer (or weeknight dinner!) completely irresistible.
Why You’ll Fall in Love with Each Chunk
- Signature Bourbon Taste: When you beloved the rooster model, this shrimp delivers the identical sweet-savory bourbon taste, caramelized within the skillet for a shiny, bourbon-kissed chunk.
- Brown Sugar Over Honey: I skip honey and use brown sugar for a richer caramel taste that pairs higher with bourbon.
- Cornstarch for the Excellent Coat: I exploit a bit cornstarch to thicken the sauce simply sufficient so it clings to the shrimp!
Substances for Bourbon Shrimp
- Bourbon Substitute: When you don’t have bourbon or don’t need to use bourbon, then you should use apple cider as an alternative!
- Alcohol Cooks Off: The bourbon’s alcohol evaporates whereas cooking, leaving a wealthy taste and making it kid-safe.
- Tails Non-obligatory: Maintain tails on for appetizers; take away them for an entrée.
- Serving Choices: Serve the bourbon shrimp as a celebration appetizer, pile it over rice or noodles for dinner, or tuck it into lettuce wraps.
The right way to Make Bourbon Shrimp
This recipe is tremendous easy! Whisk collectively the marinade, let the shrimp absorb all these flavors, after which cook dinner them shortly in a scorching skillet. You’ll love how straightforward it’s to get restaurant-quality shrimp proper at house!
- Marinate within the Sauce: Add bourbon, soy sauce, brown sugar, and minced garlic to a big ziplock bag. Shut the bag and mash it round to mix. Add peeled and deveined shrimp, then refrigerate to marinate for half-hour to an hour.
- Prepare dinner: Warmth a big 14-inch skillet over medium-high warmth. Take away the shrimp from the bag and reserve the marinade. Add the shrimp to the pan and cook dinner on each side for about 2 minutes, till they’re pink and cooked by way of. Do NOT overcook. Take away the cooked shrimp to a plate.
- Simmer the Sauce: Add the marinade to the skillet and convey to a boil. In the meantime, mix cornstarch and water in a small bowl to make a slurry.
- Thicken and Coat Shrimp: Add the slurry to the skillet and whisk to mix. Cut back the warmth to medium and proceed to simmer for 3-4 minutes, till the sauce thickens. Add the shrimp again to the skillet, then toss to coat within the sauce. Flip off the warmth, then garnish the bourbon shrimp with sliced inexperienced onions and serve instantly.
Alyssa’s Professional Tip
Marinate Rigorously: Shrimp are delicate, and an excessive amount of time in an acidic marinade can flip them rubbery. Intention for half-hour; one hour max.
Bourbon Shrimp
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Substances
- 1 ½ kilos peeled and deveined shrimp I used medium shrimp, however giant or jumbo will work
- 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 inexperienced onions for garnish
Directions
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Add ¼ cup bourbon, ½ cup low-sodium soy sauce, ¼ cup packed brown sugar, and 1 tablespoon minced garlic to a big ziplock bag. Shut the bag and mash it round to mix.
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Add 1 ½ kilos peeled and deveined shrimp to the bag and refrigerate to marinate for half-hour to an hour.
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Warmth a big 14-inch skillet over medium-high warmth. Take away the shrimp from the bag and reserve the marinade.
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Add the shrimp to the skillet and cook dinner on each side for about 2 minutes, till they’re pink and cooked by way of. Take away the shrimp to a plate.
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Add the marinade to the skillet and convey to a boil. In the meantime, mix 2 teaspoons cornstarch and 1 tablespoon water in a small bowl to make a slurry. Add the slurry to the skillet and whisk to mix.
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Cut back the warmth to medium and proceed to simmer for 3-4 minutes, till the sauce thickens. Add the shrimp again to the skillet and toss to coat within the sauce. Flip off the warmth, garnish with sliced inexperienced onions and serve instantly.
Notes
- Fridge: Retailer in an hermetic container as much as 3 days. Reheat gently in a skillet; microwaving just isn’t really helpful.
- Freezer: Not really helpful.
- Make Forward: The Sauce might be made 24 hours forward. Don’t marinate shrimp longer than 1 hour, or the feel will endure.
Vitamin
