Love Bourbon Chicken? This Bourbon Shrimp recipe takes all those delicious flavors and turns it into a tasty seafood dish with a twist!
My husband is the ultimate seafood lover, I on the other hand haven’t been so adventurous unfortunately. Being from Minnesota we have literally thousands upon thousands of lakes so I’m used to the freshwater fish that we catch around here. But I’ve ventured out and gotten wild with some ocean versions, like shrimp!
I know shrimp is really an easy and tasty dinner and so accessible to the masses. There are so many different recipes that you can use it in, but this Bourbon Shrimp has to be one of my favorite recipes of them all. It is easy, quick and delicious to say the least! And when I can say that a seafood recipe is delicious, then that is really saying something!
So this Bourbon Shrimp recipe like I said is super easy, it has a list of ingredients but you throw them all in one pan and let it get it’s glaze on! The flavors really do taste like your favorite food court version of the bourbon chicken. But I mean if it worked on chicken how could it not work on shrimp, and it so totally does.
We like to get takeout Chinese like a lot….I mean sometimes I’m ashamed on how much we get it. But Chinese food is one of our favorite types of food so I mean it’s a no brainer. But we have started making a lot of our favorite dishes at home these days!
We love fried rice, sweet and sour chicken, general tso’s chicken, I mean the list goes on and on, and now this Bourbon Shrimp is one that we have been adding to the menu lately that keeps getting requested, so it has become a regular!
So if you’re looking for that take-out flavor but not the take-out budget than this Bourbon Shrimp has to be on your menu the next time that you are having a hankering for some Chinese food!
- 1 lb small shrimp peeled, deveined and tail off
- 1 Tbs oil
- 1 clove minced garlic
- 1/4 cup apple juice
- 1/4 tsp ground ginger
- 1 tsp crushed red pepper flakes
- 1/3 cup brown sugar
- 2 1/2 Tbs ketchup
- 1 Tbs apple cider vinegar
- 1/2 cup water
- 1/3 cup soy sauce
- 1 Tbs corn starch
- Cooked rice optional
- In skillet on stove heat your oil on medium heat and add your shrimp.
- Toss to cook until just pink, remove from pan.
- Add in all your sauce ingredients and bring to a hard boil, reduce heat to simmer.
- Simmer for about 10 minutes or until thickened (simmer longer or less for thicker or thinner sauce).
- Once thickened add your shrimp back in and toss to coat.
- Serve over rice if desired.
I tried this recipe & it is to die for. It is so AMAZING 😩. I got so many compliments on it for my first shot 😁.
My only tip is, 1/3 Cup Soy Sauce is wayyyyy too much. Makes the sauce a bit salty. So I suggest putting the soy sauce last to your liking. And as for the shrimp, you could either cook the shrimp then turn it in the pot without the pan being too hot or else it will overcook OR, you can cook the shrimp in the sauce when it’s
almost finished, so it doesn’t get chewy. But as I said, AMAZING.
Denise M Fischer
This was very good! Highly recommended
How can you call this Bourbon Shrimp when it doesn’t have any Bourbon in it???????
It’s actually called Bourbon because the theory goes that it was invented and first served on Bourbon Street in New Orleans so that’s how I can call this Bourbon Shrimp.
Think I might have to try this, sounds easy and tasty!
Thank you! I hope you get the chance!