Description
Spicy Drunken Shrimp is a flavorful Asian fusion dish featuring succulent large shrimp cooked in a fragrant blend of garlic, chili, and a savory-sweet sauce made with white wine, soy sauce, oyster sauce, fish sauce, lime juice, and brown sugar. Quickly sautéed over medium-high heat, this dish delivers a delightful balance of heat and tang, garnished with fresh green onions and cilantro, perfect for serving over rice or noodles for a satisfying meal.
Ingredients
Scale
Shrimp and Marinade
- 1 lb large shrimp (peeled and deveined)
- 2 tbsp olive oil
- 4 cloves garlic (minced)
- 1 small red chili or 1 tsp red pepper flakes (adjust to taste)
- ½ cup dry white wine or Shaoxing wine
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp fish sauce
- 1 tbsp lime juice
- 1 tsp brown sugar
Garnish
- 2 green onions (sliced)
- 2 tbsp chopped fresh cilantro (optional)
Instructions
- Prepare the skillet and aromatics: Heat the olive oil in a large skillet or wok over medium-high heat. Add the minced garlic and red chili (or red pepper flakes) and sauté for 30 seconds until fragrant, releasing their aroma and flavors.
- Cook the shrimp: Add the peeled and deveined shrimp to the skillet and cook for 2 to 3 minutes, stirring frequently, until they turn just pink and begin to firm up, ensuring they don’t overcook.
- Add wine to deglaze: Pour in the white wine or Shaoxing wine and cook for another 1 to 2 minutes, allowing the liquid to reduce slightly and concentrate the flavors.
- Incorporate sauces and seasoning: Stir in the soy sauce, oyster sauce, fish sauce, lime juice, and brown sugar. Toss everything together to coat the shrimp evenly in the flavorful sauce. Continue cooking for another minute until the sauce thickens slightly.
- Finish and garnish: Remove the skillet from heat. Garnish with sliced green onions and chopped fresh cilantro if using. Serve immediately over steamed rice or noodles to enjoy while hot and fresh.
Notes
- Adjust the level of spiciness by adding more or fewer chilies, or substitute with chili paste for a different heat profile.
- Serve this dish immediately after cooking to preserve the tender texture of the shrimp and the freshness of the herbs.
- For a pescatarian and dairy-free option, ensure oyster sauce used is from a reliable source or substitute with a vegetarian mushroom sauce.
