If you’re looking for a dinner that’s both easy weeknight dinners friendly and packed with bold, spicy flavors, this Spicy Drunken Shrimp recipe is about to become your new go-to. It’s quick to whip up in just 20 minutes, uses simple ingredients you probably have on hand, and delivers that perfect combination of tender shrimp with a rich, garlicky vodka sauce and a fiery chili kick. Whether you want a high protein meal for yourself or an impressive dish to serve guests, this recipe checks all the boxes for healthy comfort food that doesn’t skimp on flavor.
Why You’ll Love This Recipe
This recipe shines because it’s:
- Super fast and fuss-free — ready in just 20 minutes, perfect for quick family meals on busy nights.
- Bursting with layers of flavor: garlic, butter, chili heat, and that subtle depth from vodka and broth.
- Made with pantry staples that won’t break your budget — a true budget-friendly recipe.
- Versatile enough to serve as an appetizer or main course — ideal if you’re into meals for two delivered or feeding a crowd.
- Rich in protein and low in carbs — fits perfectly into a keto meal plan or protein eating plan.
What Makes This Recipe Special?
What really makes this Spicy Drunken Shrimp pop is the balance of heat, richness, and freshness. The shrimp cooks quickly, staying juicy and tender without any rubbery disappointment. The sauce? A silky, buttery blend of garlic, chili flakes, and vodka that reduces just enough to coat each shrimp perfectly. Then there’s a splash of fresh lemon and parsley to brighten the whole dish up — it’s like the perfect little flavor orchestra.
Plus, it’s elegant enough for entertaining but simple enough for those nights when you want a low calorie chicken meal prep alternative that feels indulgent.
Ingredients
(Tip: Scroll to the recipe card below for exact measurements!)
- Large shrimp (peeled and deveined)
- Salt
- Black pepper
- Garlic powder
- Sweet paprika
- Olive oil
- Unsalted butter
- Shallot (finely chopped)
- Garlic (minced)
- Red chili flakes
- Vodka
- Fish, chicken, or vegetable broth
- Fresh lemon juice
- Fresh parsley (chopped)
How to Make It Step-by-Step
- First, season your shrimp with salt, garlic powder, paprika, and pepper. This simple step builds the base flavor that carries through the dish.
- Heat olive oil and a tablespoon of butter in a skillet over medium-high heat. Once hot, sear your shrimp for about 1 minute per side until they’re just cooked and beautifully pink. Don’t overcrowd the pan—cook in batches if needed. Set the shrimp aside.
- Lower the heat to medium and toss in the shallot and garlic. Sauté for 2 minutes until soft and fragrant—this aroma is where the magic begins.
- Add chili flakes along with a pinch of salt and pepper to taste. Give everything a good stir so those spicy flakes release their heat evenly.
- Now, it’s time for the star ingredient—vodka. Pour it in to deglaze the pan, scraping up all those tasty browned bits stuck to the bottom. Simmer for about 3 minutes to cook off the alcohol and intensify the sauce.
- Pour in your broth and bring the mixture to a boil. Then, lower the heat and whisk in the remaining butter, creating a smooth, luscious sauce that clings to the shrimp.
- Return your shrimp to the pan, letting them soak up the sauce for another minute or so.
- Remove from heat and stir in fresh lemon juice and chopped parsley. This final touch adds a bright, fresh finish that perfectly balances the rich, spicy sauce.
- Serve immediately and prepare for all the compliments!
Tips for Best Results
- Use fresh shrimp if possible — they cook faster and stay tender.
- Avoid overcooking shrimp; they should be just opaque and pink for the best texture.
- Don’t skip deglazing the pan with vodka or broth—it lifts all those caramelized flavors from the pan and builds depth.
- Adjust chili flakes to your heat tolerance—this recipe loves a good kick but you can dial it back or up.
- Fresh lemon juice at the end really wakes up the sauce and keeps it from feeling too heavy.
Ingredient Substitutions & Variations
- Skip the vodka if you prefer no prep keto meals or want an alcohol-free version—use extra chicken or vegetable broth instead.
- Swap parsley for cilantro or fresh basil for a twist in herb flavor.
- Craving creamy? Stir in a splash of heavy cream at the end to turn this into a luscious, indulgent sauce.
- Use scallops or thin-sliced chicken breast instead of shrimp for variety.
- Serve over linguine, rice, or alongside crusty bread for soaking up every drop of that glorious sauce.
Serving Suggestions
Serve your spicy drunken shrimp hot, straight from the skillet for maximum flavor and juiciness. It pairs beautifully with:
- Fluffy jasmine or basmati rice to balance the heat.
- Garlic butter noodles or linguine for a comforting high carb high protein low fat meal option.
- A crisp green salad with a citrus vinaigrette to lighten up the meal.
- Crusty bread to mop up the buttery sauce — always a crowd-pleaser!
Pairing Ideas (Drinks, Sides, etc.)
- A chilled Sauvignon Blanc or Pinot Grigio pairs beautifully with the spiciness and buttery richness.
- For a non-alcoholic option, sparkling water with fresh lime or iced tea with a splash of lemon complements the bold flavors perfectly.
- Light roasted vegetables or steamed asparagus make excellent side dishes without overpowering the shrimp.
- Try serving with a simple avocado and tomato salad for a fresh contrast.
How to Store and Reheat Leftovers
Store leftovers in an airtight container in the refrigerator for up to 2 days. When reheating, gently warm the shrimp on the stovetop over low heat to avoid turning them rubbery. Avoid the microwave if possible, as it can dry out the delicate shrimp and sauce.
Make-Ahead and Freezer Tips
This dish is best enjoyed fresh but you can prep the shrimp and sauce ingredients in advance to save time. You can also freeze cooked shrimp in the sauce for up to 1 month, but be mindful that the texture may slightly soften upon thawing. To reheat, thaw overnight in the fridge and gently warm on the stovetop.
Common Mistakes to Avoid
- Overcooking shrimp — they go from tender to rubbery quickly, so keep a close eye.
- Skipping the deglazing step — those browned bits add incredible flavor.
- Adding lemon juice too early — it can break the sauce, so stir it in last.
- Overcrowding the pan — cook shrimp in batches if necessary for even searing.
- Using pre-minced garlic or shallots instead of fresh — fresh ingredients give a more vibrant flavor.
Frequently Asked Questions (FAQ)
- Can I use frozen shrimp?
Absolutely! Just thaw and pat dry thoroughly before cooking to avoid excess water in the pan. - Will the vodka flavor be strong?
Nope. The vodka cooks off during simmering, leaving a subtle depth without an alcohol bite. - Can I make this dish ahead of time?
For best texture, it’s recommended fresh. However, you can prep the ingredients ahead and quickly cook when ready. - Can I use pre-cooked shrimp?
Fresh shrimp are best, but pre-cooked works if added at the very end to warm through gently. - What if I don’t have vodka?
Chicken, fish, or vegetable broth are great substitutes. - How spicy is it?
It has a moderate kick, but you can adjust chili flakes to make it milder or hotter. - Can I use other proteins?
Yes! Try scallops or thinly sliced chicken breast. - What’s the best side dish?
Garlic bread, rice, linguine, or a simple green salad all work beautifully. - Is this gluten-free?
Yes, as long as your broth and seasonings are gluten-free certified. - Can I double the recipe?
Definitely! Just cook the shrimp in batches to avoid overcrowding.
Cooking Tools You’ll Need
- Large skillet or sauté pan
- Wooden spoon or spatula
- Measuring spoons and cups
- Knife and chopping board
- Small whisk for sauce
If you want a quick and satisfying high protein microwave meal, this skillet method is perfect for fast cooking and easy cleanup.
If you enjoyed this recipe, don’t forget to save it on Pinterest or share it with a friend!
Spicy Drunken Shrimp
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 teaspoon sweet paprika
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter, divided
- 1 small shallot, finely chopped
- 4 cloves garlic, minced
- 1/2 teaspoon red chili flakes
- 1/4 cup vodka
- 1/2 cup chicken broth
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh parsley, chopped
Instructions
- Season shrimp with salt, garlic powder, paprika, and black pepper.
- Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
- Sear shrimp for about 1 minute per side until just cooked through. Remove shrimp and set aside.
- Reduce heat to medium and sauté shallot and garlic in the skillet until soft and fragrant, about 2 minutes.
- Add red chili flakes, salt, and pepper to the skillet and stir well.
- Pour in vodka to deglaze the pan, scraping up browned bits. Simmer for 3 minutes to cook off alcohol.
- Add chicken broth and bring to a boil. Lower heat and whisk in remaining butter until sauce is smooth.
- Return shrimp to the pan and cook for 1 additional minute to coat in sauce.
- Remove from heat and stir in fresh lemon juice and chopped parsley. Serve immediately.
