If you’re in the mood for a dish that’s saucy, zesty, and wildly addictive, you absolutely have to try Spicy Drunken Shrimp. This stellar shrimp stir fry brings together plump, juicy shrimp, a thrilling combination of Asian sauces, aromatic garlic, a punchy hit of chili, and just the right splash of wine for depth. Ready in under 20 minutes, it’s the kind of impressive weeknight dinner that wows without the fuss—a true balance of bold flavor, effortless prep, and irresistible appeal.
Ingredients You’ll Need
Each ingredient in this Spicy Drunken Shrimp recipe was chosen for a reason. They’re simple, but together they create an explosion of taste, texture, and color. Let’s talk about what you’ll need and why each one matters.
- Shrimp (1 lb, large, peeled and deveined): The star protein—sweet, firm, soaks up all those bold flavors.
- Olive oil (2 tbsp): For sautéing and lending a hint of richness.
- Garlic (4 cloves, minced): Brings aromatic punch and depth to every bite.
- Red chili or red pepper flakes (1 small chili or 1 tsp, adjust to taste): Adds fiery excitement and keeps things lively; swap based on your heat preference.
- Dry white wine or Shaoxing wine (½ cup): This “drunken” element layers in complexity and enhances all the sauce flavors.
- Soy sauce (2 tbsp): Salty and savory, it’s the backbone of the dish’s umami profile.
- Oyster sauce (1 tbsp): For a touch of sweetness, earthiness, and stickiness that coats the shrimp beautifully.
- Fish sauce (1 tbsp): Packs a punch of funky, briny flavor—just a little makes a big difference.
- Lime juice (1 tbsp): Brightens things up with a fresh citrus pop and balances the richness.
- Brown sugar (1 tsp): Softens the sharp edges and marries all the umami flavors together.
- Green onions (2, sliced): For color, gentle bite, and that classic finishing touch.
- Fresh cilantro (2 tbsp, chopped, optional): If you love its herbal zing, it’s the perfect sprinkle at the end.
How to Make Spicy Drunken Shrimp
Step 1: Sauté Aromatics
Start by heating up your olive oil in a large skillet or wok over medium-high heat. Toss in the minced garlic and your chili of choice, and let them sizzle for about 30 seconds. You want everything fragrant and just starting to turn golden—not browned. This is the flavor base for the entire Spicy Drunken Shrimp dish.
Step 2: Sear the Shrimp
Add your shrimp straight into the skillet. Cook them for 2 to 3 minutes, flipping once halfway, until they’re turning pink and opaque. Keep things moving—the high heat and quick sear prevents overcooking while locking in the shrimp’s juiciness.
Step 3: Add the Wine
Pour in the dry white wine or Shaoxing wine. Give it a minute or two to bubble and reduce slightly; this step both deglazes your pan (picking up all that garlicky goodness) and imparts the distinctive “drunken” notes you’ll taste in traditional Spicy Drunken Shrimp.
Step 4: Mix in Sauces and Seasonings
Now it’s time for soy sauce, oyster sauce, fish sauce, lime juice, and brown sugar. Stir them in, and watch as the shrimp get enrobed in a glossy, sticky, deeply aromatic sauce. Let it all cook together for just a minute longer so the sauce thickens and clings to every shrimp.
Step 5: Finish and Garnish
Remove your skillet from the heat. Sprinkle on the green onions and fresh cilantro (if using) right before serving. This finishing touch adds both color and a pop of freshness, making each bite lively and well balanced. Serve immediately to enjoy Spicy Drunken Shrimp at its absolute best!
How to Serve Spicy Drunken Shrimp
Garnishes
Garnishes elevate your Spicy Drunken Shrimp from tasty to unforgettable. I love a shower of freshly sliced green onions for crunch and color, plus a scattering of tender cilantro. If you’re feeling extra, a few extra chili slices on top announce that things are going to get spicy!
Side Dishes
This saucy stir fry begs to be paired with simply steamed jasmine rice or fluffy white rice. Noodles—like rice noodles or even spaghetti—make an equally fantastic base for soaking up all that bold sauce. Stir-fried veggies or a crisp Asian cucumber salad round things out for a complete meal.
Creative Ways to Present
Craving a little drama? Serve Spicy Drunken Shrimp in a big communal platter for everyone to dig in. For parties, pile shrimp onto lettuce cups for vibrant, hand-held bites. Or arrange them over a bed of noodles tossed with extra lime zest and herbs for a restaurant-worthy twist.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extras—which is rare!—store your Spicy Drunken Shrimp in an airtight container in the refrigerator. They’ll stay delicious for up to 2 days, but are honestly best enjoyed while still fresh and juicy.
Freezing
While you technically can freeze leftover Spicy Drunken Shrimp, the texture does change a bit upon thawing. If you must, freeze in a tightly sealed container for up to 1 month. Thaw overnight in the fridge for best results.
Reheating
To reheat, gently warm the shrimp in a skillet over low heat just until heated through—this helps keep them tender. Try to avoid the microwave, which can make the shrimp rubbery. A quick toss in the pan with a splash of water will revive the sauce nicely.
FAQs
Can I use frozen shrimp for Spicy Drunken Shrimp?
Absolutely! Just make sure to thaw and pat them dry thoroughly before cooking to avoid excess moisture in the pan. You’ll get great results either way.
Is there a substitute for Shaoxing wine?
Dry white wine works beautifully if you don’t have Shaoxing wine. For a non-alcoholic option, try chicken broth with a dash of rice vinegar—it still adds depth and helps blend the flavors.
How do I adjust the spiciness?
Start with less chili or red pepper flakes, taste as you go, and adjust to your liking. You can also add a spoonful of chili paste if you want heat plus color, or simply leave it out for a milder version.
What’s the best way to peel and devein shrimp?
Use kitchen shears or a sharp knife to cut along the shell’s back, then peel it off. A small paring knife makes lifting out the vein easy—don’t skip this for the cleanest, sweetest taste in your Spicy Drunken Shrimp!
Can I make this recipe gluten-free?
Yes! Just use tamari instead of soy sauce and be sure your oyster and fish sauces are gluten-free. The rest of the ingredients are naturally safe for gluten-free diets.
Final Thoughts
There’s something magical about a dish that’s so simple, yet electrifies your taste buds in every way. Spicy Drunken Shrimp is a feast for the senses, with a wow-factor that belies its quick prep. I hope you’ll give this recipe a try soon—you’re just 20 minutes away from pure dinnertime delight!
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Spicy Drunken Shrimp Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian Fusion, Thai-Inspired
- Diet: Non-Vegetarian
Description
Enjoy the bold flavors of this Spicy Drunken Shrimp dish, a quick and easy stir-fry that’s perfect for a flavorful weeknight dinner. Succulent shrimp are cooked in a spicy, savory sauce with hints of garlic, chili, and fresh herbs.
Ingredients
Main Ingredients:
- 1 lb large shrimp (peeled and deveined)
- 2 tbsp olive oil
For the Sauce:
- 4 cloves garlic (minced)
- 1 small red chili or 1 tsp red pepper flakes (adjust to taste)
- ½ cup dry white wine or Shaoxing wine
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp fish sauce
- 1 tbsp lime juice
- 1 tsp brown sugar
- 2 green onions (sliced)
- 2 tbsp chopped fresh cilantro (optional)
Instructions
- Heat the oil and aromatics: Heat olive oil in a skillet, sauté garlic and chili.
- Cook the shrimp: Add shrimp, cook until pink.
- Add the sauce: Pour in wine, add soy sauce, oyster sauce, fish sauce, lime juice, and brown sugar.
- Finish and serve: Cook until sauce thickens, garnish with green onions and cilantro.
Notes
- Adjust the heat by using more or fewer chilies or substituting with chili paste.
- Best served immediately to preserve the shrimp’s texture.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 3g
- Sodium: 840mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 25g
- Cholesterol: 180mg
