Description
This Spicy Drunken Shrimp recipe features succulent shrimp sautéed with garlic, chili, and a vibrant sauce of white wine, soy sauce, lime, honey, and fish sauce. Finished with fresh green onions, cilantro, and lime wedges, this Asian fusion dish delivers bold flavors in a quick 20-minute stovetop preparation, perfect for serving over rice or noodles.
Ingredients
Scale
Shrimp and Marinade
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 small red chili or 1 teaspoon red pepper flakes
- 1/2 cup dry white wine
- 1/4 cup low-sodium soy sauce
- 2 tablespoons lime juice
- 1 tablespoon honey
- 1 tablespoon fish sauce
- 1 teaspoon grated fresh ginger
Garnish
- 2 green onions, sliced
- Chopped cilantro
- Lime wedges
Instructions
- Heat the Oil and Aromatics: Warm 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the minced garlic and either the small red chili or red pepper flakes, sautéing them for about 30 seconds until fragrant to infuse the oil with spicy and aromatic flavors.
- Cook the Shrimp: Add the peeled and deveined shrimp to the skillet. Cook for 1 to 2 minutes on each side until they start turning pink and opaque, indicating they’re partially cooked and ready for the sauce.
- Add the Sauce Ingredients: Pour in 1/2 cup dry white wine, 1/4 cup low-sodium soy sauce, 2 tablespoons lime juice, 1 tablespoon honey, 1 tablespoon fish sauce, and 1 teaspoon grated fresh ginger. Stir well to combine all the flavors and coat the shrimp evenly.
- Simmer the Shrimp: Allow the mixture to simmer for 2 to 3 minutes, letting the shrimp fully cook through and the sauce reduce slightly to a flavorful glaze.
- Finish and Garnish: Toss in the sliced green onions, then remove the skillet from heat. Serve the shrimp hot, garnished with chopped cilantro and lime wedges for a fresh, zesty finish.
Notes
- Serve this dish over jasmine rice, noodles, or with crusty bread to soak up the delicious sauce.
- For a non-alcoholic variation, substitute chicken broth in place of white wine without compromising flavor.
- Use tamari or gluten-free soy sauce to make this recipe gluten-free.
