Bourbon shrimp are sticky, garlicky, and packed with flavor. Sweet brown sugar and a splash of bourbon create a quick, glossy glaze that makes this appetizer (or weeknight dinner!) totally irresistible.
Why You’ll Fall in Love with Every Bite
- Signature Bourbon Flavor: If you loved the chicken version, this shrimp delivers the same sweet-savory bourbon flavor, caramelized in the skillet for a glossy, bourbon-kissed bite.
- Brown Sugar Over Honey: I skip honey and use brown sugar for a richer caramel flavor that pairs better with bourbon.
- Cornstarch for the Perfect Coat: I use a little cornstarch to thicken the sauce just enough so it clings to the shrimp!
Ingredients for Bourbon Shrimp
- Bourbon Substitute: If you don’t have bourbon or don’t want to use bourbon, then you can use apple cider instead!
- Alcohol Cooks Off: The bourbon’s alcohol evaporates while cooking, leaving a rich flavor and making it kid-safe.
- Tails Optional: Keep tails on for appetizers; remove them for an entrée.
- Serving Options: Serve the bourbon shrimp as a party appetizer, pile it over rice or noodles for dinner, or tuck it into lettuce wraps.
How to Make Bourbon Shrimp
This recipe is super simple! Whisk together the marinade, let the shrimp soak up all those flavors, and then cook them quickly in a hot skillet. You’ll love how easy it is to get restaurant-quality shrimp right at home!
- Marinate in the Sauce: Add bourbon, soy sauce, brown sugar, and minced garlic to a large ziplock bag. Close the bag and mash it around to combine. Add peeled and deveined shrimp, then refrigerate to marinate for 30 minutes to an hour.
- Cook: Heat a large 14-inch skillet over medium-high heat. Remove the shrimp from the bag and reserve the marinade. Add the shrimp to the pan and cook on both sides for about 2 minutes, until they are pink and cooked through. Do NOT overcook. Remove the cooked shrimp to a plate.
- Simmer the Sauce: Add the marinade to the skillet and bring to a boil. Meanwhile, combine cornstarch and water in a small bowl to make a slurry.
- Thicken and Coat Shrimp: Add the slurry to the skillet and whisk to combine. Reduce the heat to medium and continue to simmer for 3-4 minutes, until the sauce thickens. Add the shrimp back to the skillet, then toss to coat in the sauce. Turn off the heat, then garnish the bourbon shrimp with sliced green onions and serve immediately.
Alyssa’s Pro Tip
Marinate Carefully: Shrimp are delicate, and too much time in an acidic marinade can turn them rubbery. Aim for 30 minutes; one hour max.
Bourbon Shrimp
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Ingredients
- 1 ½ pounds peeled and deveined shrimp I used medium shrimp, but large 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 green onions for garnish
Instructions
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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 large ziplock bag. Close the bag and mash it around to combine.
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Add 1 ½ pounds peeled and deveined shrimp to the bag and refrigerate to marinate for 30 minutes to an hour.
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Heat a large 14-inch skillet over medium-high heat. Remove the shrimp from the bag and reserve the marinade.
-
Add the shrimp to the skillet and cook on both sides for about 2 minutes, until they are pink and cooked through. Remove the shrimp to a plate.
-
Add the marinade to the skillet and bring to a boil. Meanwhile, combine 2 teaspoons cornstarch and 1 tablespoon water in a small bowl to make a slurry. Add the slurry to the skillet and whisk to combine.
-
Reduce the heat to medium and continue to simmer for 3-4 minutes, until the sauce thickens. Add the shrimp back to the skillet and toss to coat in the sauce. Turn off the heat, garnish with sliced green onions and serve immediately.
Notes
- Fridge: Store in an airtight container up to 3 days. Reheat gently in a skillet; microwaving is not recommended.
- Freezer: Not recommended.
- Make Ahead: The Sauce can be made 24 hours ahead. Do not marinate shrimp longer than 1 hour, or the texture will suffer.
Nutrition
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