Bourbon Shrimp
Bourbon shrimp are irresistibly sticky, garlicky, and bursting with flavor. A mix of sweet brown sugar and a touch of bourbon comes together to form a quick, glossy glaze, making this dish the perfect choice for an appetizer or an easy weeknight dinner.
Why You’ll Savor Every Mouthful
Signature Bourbon Flavor: For fans of the chicken version, this shrimp dish brings that same irresistible sweet and savory bourbon taste. Cooked to perfection in the skillet, it achieves a glossy, bourbon-infused finish in every bite.
Brown Sugar Beats Honey: Instead of honey, I opt for brown sugar to create a deeper, richer caramel flavor that complements the bourbon beautifully.
The Perfect Coating with Cornstarch: A touch of cornstarch helps thicken the sauce perfectly, ensuring it clings deliciously to every piece of shrimp.
Ingredients for Bourbon Shrimp
Bourbon Substitute: In case you don’t have bourbon or prefer not to use it, apple cider makes a fantastic alternative.
Alcohol Cooks Off: As the shrimp cooks, the alcohol in bourbon evaporates, leaving behind its rich flavor while making the dish safe for children.
Tail Options: Keep the tails on if serving as an appetizer, or remove them for a main course.
Serving Suggestions: These bourbon shrimp are versatile—perfect as a party appetizer, layered over rice or noodles for a hearty meal, or tucked into lettuce wraps for a lighter option.
Steps to Prepare Bourbon Shrimp:
This recipe couldn’t be easier! Just whisk together the marinade, let the shrimp soak up all the wonderful flavors, and cook them quickly in a hot skillet. Achieving restaurant-quality results at home has never been so simple!
Marinate: Combine bourbon (or substitute), soy sauce, brown sugar, and minced garlic in a large ziplock bag. Seal the bag and gently mix everything together. Add peeled and deveined shrimp, then refrigerate for 30 minutes to an hour to let the flavors meld.
Cook: Heat a large skillet (about 14 inches) over medium-high heat. Remove the shrimp from the marinade, setting the liquid aside. Add the shrimp to the hot pan and cook each side for roughly 2 minutes, until pink and fully cooked. Be careful not to overcook. Once done, transfer the shrimp to a plate.
Simmer the Sauce: Pour the reserved marinade into the skillet and bring it to a boil. While it heats, create a slurry by mixing cornstarch and water in a small bowl.
Thicken and Serve: Stir the slurry into the skillet and whisk it into the sauce. Lower the heat to medium and allow it to simmer for about 3-4 minutes until thickened. Return the shrimp to the pan and toss to coat evenly in the sauce. Remove from heat, garnish with sliced green onions, and serve immediately.
Alyssa’s Pro Tip
Marinate with care: Shrimp are tender, and leaving them too long in an acidic marinade can make them rubbery. Stick to 30 minutes, or up to an hour at most.
Bourbon Shrimp
A delicious blend of sweet and savory flavors, this bourbon shrimp features a glossy, caramelized sauce, inspired by the popular chicken dish you adore.
Course: Appetizer, Dinner, Entrée, Main Course
Cuisine: American, Asian, Fusion
Keywords: Bourbon Glazed Shrimp, Bourbon Shrimp Recipe, Easy Shrimp Recipe, Brown Sugar Bourbon Shrimp, Shrimp Appetizer
Prep Time: 10 minutes
Cook Time: 10 minutes
Marinating Time: 30 minutes
Total Time: 50 minutes
Servings: 6
Calories: 154 kcal
Recipe by: Alyssa Rivers
Ingredients
1 ½ pounds of peeled and deveined shrimp (medium-sized preferred, though large or jumbo can also be used)
¼ cup bourbon
½ cup low-sodium soy sauce
¼ cup packed brown sugar
1 tablespoon minced garlic (approximately 3 cloves)
2 teaspoons cornstarch
1 tablespoon water
Sliced green onions for garnish
Instructions:
Start by combining ¼ cup of bourbon, ½ cup of low-sodium soy sauce, ¼ cup of packed brown sugar, and 1 tablespoon of minced garlic in a large ziplock bag. Seal the bag and gently mix the ingredients by mashing it around to ensure they are well combined.
Next, add 1 ½ pounds of peeled and deveined shrimp to the marinade inside the bag. Place it in the refrigerator and let the shrimp marinate for 30 minutes to an hour.
Once the shrimp has been marinated, heat a large 14-inch skillet over medium-high heat. Remove the shrimp from the bag and set the marinade aside for later use.
Add the shrimp to the heated skillet and cook for approximately 2 minutes on each side, or until the shrimp is pink and fully cooked through. Transfer the cooked shrimp to a plate.
Pour the reserved marinade into the skillet and bring it to a boil. While it heats, prepare a slurry by mixing 2 teaspoons of cornstarch with 1 tablespoon of water in a small bowl. Add the slurry to the skillet, whisking until fully combined.
Lower the heat to medium and allow the sauce to simmer for about 3-4 minutes, or until it thickens. Return the shrimp to the skillet and toss to ensure it is evenly coated in the sauce. Turn off the heat, garnish with sliced green onions, and serve immediately.
Notes
Storage Instructions
Fridge: Keep in an airtight container for up to 3 days. Reheat slowly in a skillet, as microwaving is not advisable.
Freezer: Freezing is not recommended.
Make Ahead: The sauce can be prepared up to 24 hours in advance. Avoid marinating the shrimp for more than an hour to maintain its proper texture.
Nutrition Information
Calories: 154 kcal | Carbohydrates: 12 g | Protein: 17 g | Fat: 1 g | Saturated Fat: 0.1 g | Polyunsaturated Fat: 0.2 g | Monounsaturated Fat: 0.1 g | Trans Fat: 0.01 g | Cholesterol: 143 mg | Sodium: 1410 mg | Potassium: 221 mg | Fiber: 0.2 g | Sugar: 9 g | Vitamin A: 204 IU | Vitamin C: 0.4 mg | Calcium: 78 mg | Iron: 1 mg
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