Spicy Vodka Butter Shrimp

This spicy drunken shrimp recipe transforms simple ingredients into a restaurant-worthy dinner in just 20 minutes. The combination of vodka, garlic, butter and chili creates an irresistible sauce that will have everyone asking for the recipe.

I first made this recipe when I needed to impress some last-minute dinner guests with what I had on hand. The empty plates and requests for bread to soak up every last drop of sauce told me this recipe was a keeper.

Ingredients

• 1 pound shrimp peeled and deveined The fresher the better as shrimp is the star
• 1 teaspoon salt Enhances all the flavors in the dish
• 1 teaspoon garlic powder Provides a base layer of garlic flavor
• 1 teaspoon sweet paprika Adds subtle smokiness without heat
• 2 teaspoons black pepper divided Freshly ground provides the best flavor
• 1 tablespoon olive oil High quality oil makes a difference in the initial sear
• 4 tablespoons cold unsalted butter divided Using cold butter creates a silkier sauce
• 1 shallot finely chopped Adds sweetness that regular onions lack
• 6 garlic cloves minced Fresh garlic is non-negotiable for authentic flavor
• 1 teaspoon chili flakes Adjust according to your heat preference
• ½ cup vodka The alcohol cooks off leaving complex flavor
• ¾ cup fish broth Creates depth but chicken broth works in a pinch
• 1 tablespoon fresh lemon juice Brightens the entire dish
• 2 tablespoons chopped parsley Fresh herbs add color and freshness

Step-by-Step Instructions

Season the Shrimp

Combine shrimp with sweet paprika, garlic powder, half teaspoon salt and one teaspoon black pepper in a large bowl. This initial seasoning layer creates flavor from within rather than just on the surface. You can marinate for up to 8 hours in the refrigerator for even more flavor development.

Prepare Your Ingredients

Mince garlic cloves, finely chop the shallot, and prepare your parsley. Having everything ready before you start cooking ensures smooth execution since this recipe moves quickly once you begin.

Sear the Shrimp

Heat oil and one tablespoon butter in a skillet over medium high heat until bubbling. Arrange shrimp in a single layer avoiding overcrowding which would steam rather than sear them. Cook just one minute per side until they begin to curl and get slight color but remain undercooked in the center as they will finish cooking later.

Create the Flavor Base

Reduce heat to medium and add garlic and shallot to the same pan. Cook gently for two minutes stirring frequently to prevent burning. The aromatics should become soft and fragrant. Add chili flakes and the remaining salt and pepper at this stage to bloom their flavors in the fat.

Build the Sauce

Deglaze the pan with vodka allowing it to simmer for three minutes while scraping up all the flavorful brown bits from the bottom of the skillet. This step is crucial for developing depth. Add fish broth and bring to a boil before slowly incorporating the remaining butter one tablespoon at a time waiting for each to fully incorporate before adding the next.

Finish the Dish

Return the shrimp to the skillet and cook for just one minute until they are heated through and fully cooked. Be careful not to overcook. Finish with fresh lemon juice, a final crack of black pepper, and scatter with parsley for brightness and color.

Bookmark

The first time I made this for my partner, it became our special occasion meal. Something about the combination of butter, vodka and garlic creates a sauce so good we've been known to drink the remaining sauce with spoons once the shrimp are gone.

Make It Your Own

This recipe welcomes creative adaptations. Try adding a splash of cream at the end for richness, or stir in sundried tomatoes for a Mediterranean twist. You could even add spinach in the final minute of cooking for color and nutrition. The versatile sauce works beautifully with any of these additions.

Storage Tips

While best enjoyed fresh, leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat adding a splash of broth if needed to revive the sauce. The butter in the sauce may solidify when chilled but will return to its silky consistency when warmed.

Perfect Pairings

Serve this saucy shrimp over al dente linguine or with crusty bread for soaking up the incredible sauce. A simple green salad with lemon vinaigrette makes the perfect side dish to balance the richness. For a complete meal, consider starting with a light soup and ending with berries and cream for dessert.

Recipe Q&A

→ Can I use a different type of alcohol instead of vodka?

Yes! While vodka works perfectly because of its neutral flavor that lets the other ingredients shine, you could substitute white wine, brandy, or even tequila for different flavor profiles. If you prefer non-alcoholic options, you can use additional fish broth with a splash of vinegar to maintain acidity.

→ What can I use instead of fish broth?

Chicken broth or vegetable broth make excellent substitutions for fish broth. You could also use clam juice or even water with a bit of seafood seasoning if necessary. For extra richness, you might consider adding a splash of heavy cream to whichever liquid you choose.

→ How spicy is this dish?

With 1 teaspoon of chili flakes, this dish has a moderate heat level that most people enjoy. You can easily adjust the spiciness by increasing or decreasing the amount of chili flakes. For a milder version, use just 1/4 teaspoon, or for extra heat, add up to 2 teaspoons or include a dash of cayenne pepper.

→ What sides pair well with this shrimp dish?

Crusty bread is essential for soaking up the delicious sauce. Beyond that, this dish pairs beautifully with pasta (linguine or angel hair), steamed rice, or roasted vegetables. A simple green salad with a light vinaigrette makes a perfect accompaniment to balance the rich flavors.

→ Can I prepare any elements of this dish ahead of time?

Yes! You can marinate the shrimp with the spices up to 8 hours ahead and keep refrigerated. You can also prep all ingredients (chop garlic, shallots, and parsley) several hours before cooking. The final cooking process is quick and best done just before serving for the freshest taste and texture.

→ What type of shrimp works best for this dish?

Medium to large shrimp (16-20 count per pound) work best as they're substantial enough to stand up to the sauce but cook quickly. Both fresh and frozen shrimp (thawed) work well. If using frozen, ensure they're fully thawed and patted dry before seasoning for the best sear and flavor absorption.