Drunken Shrimp

I hope everyone is recovering from a safe, and wonderful holiday season. I know we are. Several days of family get togethers that included a lot of cooking not only resulted in good times, but with that a bit of exhaustion. I was really pleased with my Christmas day menu this year. At first, I was going to put together another porchetta, but instead decided to make a herb and garlic crusted New York strip roast (that was to die for) along with an array of roasted vegetables, a mushroom gratin, as well as shrimp done two ways. One way being drunk. Yes, drunk. Drunken shrimp are just that, shrimp marinated in some good quality booze. The result is a crispy shrimp with a hint of that boozy flavor. Everyone loved them.

Drunken Shrimp Recipe

These are a great appetizer to get any get together started.

Let’s get started.

Ingredients:

  • 1 1/2 lb jumbo shrimp, peeled and deveined
  • 1 cup of good tequila
  • 1 cup of corn flour
  • 1 cup of all purpose flour
  • 1 tsp salt, plus a pinch
  • 1 tsp cracked black pepper, plus a pinch
  • 1/4 tsp cayenne pepper
  • 3 cups of canola oil

Ingredients for the dipping sauce:

  • 1 cup of white vinegar
  • 3 cloves garlic, minced
  • 1/2 whole red onion, diced
  • 1 tbsp granulated sugar
  • pinch of salt
  • pinch of cracked black pepper

Start by marinating your shrimp. Add them to a large ziplock bag, pour in the tequila, seal the bag, giving it a good toss, and then set in the refrigerator for a maximum of two hours.

During this time, make the sauce. Add all of the sauce ingredients into a small mixing bowl to combine everything, and stir to dissolve the sugar. Cover and set aside. This can be made a day ahead as well and can be stored for a few days, if not longer.

Before you are ready to fry the drunken shrimp, add the flour, corn flour, teaspoon of salt and pepper, and cayenne pepper to another ziplock bag. Seal, and shake the bag to combine the seasonings and flour.

Bring a pot of oil up to temperature, around 350 degrees. The oil can be ready by placing the handle of a wooden spoon into the oil. If it bubbles somewhat aggressively, the oil is most likely ready.

Drain the shrimp, then add them to the flour mixture. Seal the bag, and give the shrimp a really good toss, ensuring that all shrimp are evenly coated with the flour mixture.

How to make drunken shrimp recipe

Add enough shrimp, working in batches, to the hot oil, being careful not to overcrowd them. Cook the shrimp for about 4-6 minutes or until they are golden brown, and crispy. Remove them with a slotted spoon onto a paper lined plate to allow any access oil to drain. Season with a bit of salt and pepper.

Repeat with the remaining shrimp.

When you are ready to plate, simply add the shrimp to a large serving plate, along with a small bowl of the dipping sauce.

Serve by either dunking the shrimp into the sauce, and eat, or drizzle the sauce onto the shrimp. However you do it, the end result is a tequila marinated shrimp that has a punch of flavor. Crispy on the exterior, and soft and plump on the interior, these shrimp will definitely wake up your palette.  My wife got the subtle tequila right away, and then that dipping sauce. It’s almost close to a traditional Filipino sauce. The bright vinegar, along with the garlic and onion, this sauce is sure to please. Feel free to use the leftover sauce on pretty much anything, it’s that good.

So if you are looking for a nice appetizer, give this one a shot. I know everyone at the party loved them. Who knew a little bit of booze could go a long way? Hope you enjoy, and Happy New Year to everyone!

Drunken Shrimp
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 1½ lb jumbo shrimp, peeled and deveined
  • 1 cup of good tequila
  • 1 cup of corn flour
  • 1 cup of all purpose flour
  • 1 tsp salt, plus a pinch
  • 1 tsp cracked black pepper, plus a pinch
  • ¼ tsp cayenne pepper
  • 3 cups of canola oil
  • Ingredients for the dipping sauce:
  • 1 cup of white vinegar
  • 3 cloves garlic, minced
  • ½ whole red onion, diced
  • 1 tbsp granulated sugar
  • pinch of salt
  • pinch of cracked black pepper
Instructions
  1. Start by marinating your shrimp. Add them to a large ziplock bag, pour in the tequila, seal the bag, giving it a good toss, and then set in the refrigerator for a maximum of two hours.
  2. During this time, make the sauce. Add all of the sauce ingredients into a small mixing bowl to combine everything, and stir to dissolve the sugar. Cover and set aside. This can be made a day ahead as well and can be stored for a few days, if not longer.
  3. Before you are ready to fry the drunken shrimp, add the flour, corn flour, teaspoon of salt and pepper, and cayenne pepper to another ziplock bag. Seal, and shake the bag to combine the seasonings and flour.
  4. Bring a pot of oil up to temperature, around 350 degrees. The oil can be ready by placing the handle of a wooden spoon into the oil. If it bubbles somewhat aggressively, the oil is most likely ready.
  5. Drain the shrimp, then add them to the flour mixture. Seal the bag, and give the shrimp a really good toss, ensuring that all shrimp are evenly coated with the flour mixture.
  6. Add enough shrimp, working in batches, to the hot oil, being careful not to overcrowd them. Cook the shrimp for about 4-6 minutes or until they are golden brown, and crispy. Remove them with a slotted spoon onto a paper lined plate to allow any access oil to drain. Season with a bit of salt and pepper.
  7. Repeat with the remaining shrimp.
  8. When you are ready to plate, simply add the shrimp to a large serving plate, along with a small bowl of the dipping sauce.
  9. Serve by either dunking the shrimp into the sauce, and eat, or drizzle the sauce onto the shrimp. However you do it, the end result is a tequila marinated shrimp that has a punch of flavor. Crispy on the exterior, and soft and plump on the interior, these shrimp will definitely wake up your palette. My wife got the subtle tequila right away, and then that dipping sauce. It's almost close to a traditional Filipino sauce. The bright vinegar, along with the garlic and onion, this sauce is sure to please. Feel free to use the leftover sauce on pretty much anything, it's that good.

 

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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