Spicy Soy-Bourbon Shrimp
By Alli BerkeyPublished on February 14, 2020
Time
30 minutes
Yield
Serves 4
Ingredients
2 pounds extra-large shrimp (21 to 25 per pound), peeled and deveined, shells reserved½ cup water ¼ cup soy sauce ¼ cup bourbon 2 tablespoons packed brown sugar 1 tablespoon cornstarch 1 teaspoon red pepper flakes 2 tablespoons toasted sesame oil 4 scallions, white parts minced, green parts sliced thin on bias4 garlic cloves, minced
Before You Begin
Serve with white rice.
Instructions
- Combine shrimp shells, water, soy sauce, and bourbon in bowl. Microwave until fragrant and shells are pink, about 2 minutes. Strain liquid through fine-mesh strainer set over bowl; reserve soy sauce mixture and discard solids. Whisk sugar, cornstarch, and pepper flakes into soy sauce mixture until cornstarch is dissolved.
- Heat oil in 12-inch nonstick skillet over high heat until just smoking. Stir in shrimp, scallion whites, and garlic and cook until shrimp are just pink, about 3 minutes.
- Add soy sauce mixture and continue to cook until sauce has thickened slightly and shrimp are cooked through, about 3 minutes longer. Off heat, stir in scallion greens. Serve.
Time
30 minutesYield
Serves 4Ingredients
2 pounds extra-large shrimp (21 to 25 per pound), peeled and deveined, shells reserved
½ cup water
¼ cup soy sauce
¼ cup bourbon
2 tablespoons packed brown sugar
1 tablespoon cornstarch
1 teaspoon red pepper flakes
2 tablespoons toasted sesame oil
4 scallions, white parts minced, green parts sliced thin on bias
4 garlic cloves, minced
Ingredients
2 pounds extra-large shrimp (21 to 25 per pound), peeled and deveined, shells reserved
½ cup water
¼ cup soy sauce
¼ cup bourbon
2 tablespoons packed brown sugar
1 tablespoon cornstarch
1 teaspoon red pepper flakes
2 tablespoons toasted sesame oil
4 scallions, white parts minced, green parts sliced thin on bias
4 garlic cloves, minced
Ingredients
2 pounds extra-large shrimp (21 to 25 per pound), peeled and deveined, shells reserved
½ cup water
¼ cup soy sauce
¼ cup bourbon
2 tablespoons packed brown sugar
1 tablespoon cornstarch
1 teaspoon red pepper flakes
2 tablespoons toasted sesame oil
4 scallions, white parts minced, green parts sliced thin on bias
4 garlic cloves, minced
Why This Recipe Works
For an extra-flavorful sauce, we used the shrimp shells to make a quick shrimp stock in the microwave.
Before You Begin
Serve with white rice.
Instructions
- Combine shrimp shells, water, soy sauce, and bourbon in bowl. Microwave until fragrant and shells are pink, about 2 minutes. Strain liquid through fine-mesh strainer set over bowl; reserve soy sauce mixture and discard solids. Whisk sugar, cornstarch, and pepper flakes into soy sauce mixture until cornstarch is dissolved.
- Heat oil in 12-inch nonstick skillet over high heat until just smoking. Stir in shrimp, scallion whites, and garlic and cook until shrimp are just pink, about 3 minutes.
- Add soy sauce mixture and continue to cook until sauce has thickened slightly and shrimp are cooked through, about 3 minutes longer. Off heat, stir in scallion greens. Serve.
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