Best 7 Drunken Shrimp Style Quick Marinade Recipes

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Craving for a quick and easy seafood dish? Look no further than the drunken shrimp! Also known as drunken prawns, this delectable dish is a delightful combination of flavors that will tantalize your taste buds. Originating from Southeast Asia, drunken shrimp is typically made with fresh shrimp marinated in a flavorful sauce of rice wine, garlic, ginger, lemongrass, and other aromatic ingredients. The marinade not only infuses the shrimp with a burst of flavors but also tenderizes it, resulting in a succulent and juicy texture. This versatile dish can be prepared in various ways, such as stir-frying, grilling, or steaming, making it a perfect option for busy weeknight meals or a delightful appetizer for your next gathering. Explore the recipes in this article to find your perfect drunken shrimp recipe that will surely impress your friends and family.

Let's cook with our recipes!

DRUNKEN SHRIMP



Drunken Shrimp image

Spicy large shrimps cooked in beer which my mom makes during weekends.

Provided by misch

Categories     Main Dish Recipes     Stir-Fry     Shrimp

Time 35m

Yield 6

Number Of Ingredients 15

2 tablespoons canola oil
1 onion, chopped
6 cloves garlic, chopped
2 tablespoons minced fresh ginger root
2 pounds large shrimp, peeled and deveined
1 pinch salt
½ teaspoon ground black pepper
1 tablespoon red pepper flakes, or to taste
¾ cup beer
¼ cup ketchup
1 tablespoon white sugar
1 tablespoon cornstarch
1 tablespoon water
1 tablespoon toasted sesame oil
3 green onions, chopped

Steps:

  • Heat canola oil in a large skillet over high heat, and cook and stir onion, garlic, and ginger just until fragrant, about 15 seconds. Add the shrimp, salt, and black pepper, and cook and stir until the shrimp is slightly pink, about 5 minutes. Stir in the beer, ketchup, and sugar, and bring the sauce to a boil.
  • Dissolve the cornstarch in the water, and stir into the boiling sauce. Cook until the sauce returns to a boil and thickens, the shrimp are bright pink on the outside, and the meat is no longer transparent in the center, about 5 minutes. Stir in the sesame oil; remove from heat. Sprinkle with the green onions.

Nutrition Facts : Calories 235.6 calories, Carbohydrate 11.5 g, Cholesterol 230.4 mg, Fat 8.6 g, Fiber 1.1 g, Protein 25.8 g, SaturatedFat 1.1 g, Sodium 380.8 mg, Sugar 5.5 g

SIMPLE MARINATED SHRIMP



Simple Marinated Shrimp image

My easy crowd-pleasing recipe is prepared a day ahead of time, cutting down on the need for party-day fuss. I always seem to get a lot of requests for the recipe whenever I make it for a special occasion. -Margaret DeLong, Lake Butler, Florida

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield 12 servings.

Number Of Ingredients 14

2 pounds cooked medium shrimp, peeled and deveined
1 medium red onion, sliced and separated into rings
2 medium lemons, cut into slices
1 cup pitted ripe olives, drained
1/2 cup olive oil
1/3 cup minced fresh parsley
3 tablespoons lemon juice
3 tablespoons red wine vinegar
1 garlic clove, minced
1 bay leaf
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground mustard
1/4 teaspoon pepper

Steps:

  • In a 3-qt. glass serving bowl, combine shrimp, onion, lemons and olives. In a jar with a tight-fitting lid, combine remaining ingredients; shake well. Pour over shrimp mixture and stir gently to coat. , Cover and refrigerate for 24 hours, stirring occasionally. Discard bay leaf before serving.

Nutrition Facts : Calories 182 calories, Fat 12g fat (2g saturated fat), Cholesterol 115mg cholesterol, Sodium 393mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 16g protein. Diabetic Exchanges

GRILLED DRUNKEN SHRIMP TACOS



Grilled Drunken Shrimp Tacos image

Provided by Guy Fieri

Categories     main-dish

Time 30m

Yield 8 tacos

Number Of Ingredients 24

2 tablespoons white tequila
1 teaspoon ground cumin
1 teaspoon paprika
Pinch cayenne pepper
2 cloves garlic, minced
1 lime, juiced, plus 2 limes cut into wedges
Canola oil
32 medium shrimp, peeled and deveined
Kosher salt and freshly cracked black pepper
1/4 cup chopped fresh cilantro
1 cup mayonnaise
1/2 cup Mexican crema
2 teaspoons lime juice
1 teaspoon light agave
1 chipotle pepper, minced, plus 1 tablespoon chipotle in adobo sauce (add more if you like it spicy)
Kosher salt
Nonstick cooking spray
16 corn tortillas
1 cup finely grated Parmesan
2 vine tomatoes, diced
3 cups shredded iceberg lettuce
Cotija cheese
Lime wedges
Chopped fresh cilantro

Steps:

  • For the shrimp: Soak 8 bamboo skewers in water, if grilling over an open flame (or use metal skewers).
  • Begin by making a quick marinade. In a large mixing bowl, combine the tequila, cumin, paprika, cayenne, garlic, lime juice and a little canola oil. Add the shrimp and toss well to coat. Sprinkle with salt and pepper. Take the skewers and thread 4 shrimp per skewer.
  • Heat up a grill, grill pan or flat top. Place the shrimp skewers on the grill and cook until pink, well-marked and nicely charred, 40 to 50 seconds. Remove from the grill and set on a large platter. Add the cilantro and finish by squeezing the lime wedges for some fresh lime juice all over (while the shrimp are warm they will soak up the lime flavor).
  • For the spicy pink mayo: Combine the mayonnaise, Mexican crema, lime juice, agave, chipotle and adobo sauce and some salt in a mixing bowl. Refrigerate until ready to serve.
  • For the tacos: Take a large nonstick saute pan (or on a flat grill top) and spray lightly with some nonstick cooking spray. Warm a tortilla for about 30 seconds on both sides, and then lightly coat one side with a sprinkle of Parmesan. Warm through, and then flip so it toasts cheese side down. Allow the cheese to cook and brown about 15 seconds, and then remove from pan. Repeat with the remaining tortillas.
  • To assemble: Place a skewer of shrimp on a doubled-up tortilla (cheese side up) and remove the skewer to leave the shrimp lined up in a row. Top with the diced tomato, iceberg, Cotija cheese, spicy pink mayo, lime and cilantro. Serve with beans.

DRUNKEN SHRIMP STYLE QUICK MARINADE



Drunken Shrimp Style Quick Marinade image

This recipe created by Jayson Walker can be used for either shrimp, scallops or both. Cook time does not include skewer soaking or seafood marinating.

Provided by FLKeysJen

Categories     Asian

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

1 cup vodka
1 cup citrus juice (made from freshly squeezed orange, lime, and lemon juice)
1/4 cup peeled gingerroot, chopped
1/2 garlic clove, finely minced
sugar, to taste
1 cup miso
1/2 cup sesame oil (canola or vegetable oil would also work)
1 lb shrimp, rinsed, shells intact
1/2 lb bay scallop

Steps:

  • Soak skewers in water for 45 minutes.
  • In a mixing bowl, combine vodka, citrus, ginger, garlic, sugar, and miso paste and whisk until mixed. Slowly whisk in oil until smooth.
  • Pour marinade over unpeeled shrimp and scallops; cover and let marinate in refrigerator for 45 to 60 minutes.
  • Preheat ~ ignite ~ light -- fire up your GRILL!
  • Skewer shrimp and scallops (four to a skewer is optimal) and place on grill over direct heat. Allow tails and legs of shrimp to slightly blacken before turning. Scallops should brown slightly before turning.

Nutrition Facts : Calories 628.4, Fat 32.8, SaturatedFat 4.8, Cholesterol 156.5, Sodium 3375.8, Carbohydrate 21.9, Fiber 3.8, Sugar 4.3, Protein 30.3

DRUNKEN SHRIMP



Drunken Shrimp image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 32

2 (12-ounce) bottles lager style beer (recommended: Budweiser)
1 cup water
1/4 cup apple cider vinegar
2 onions, quartered
1 garlic clove, smashed
1 tablespoon Neelys Seasoning Rub, plus more for garnish, recipe follows
1 tablespoon crab boil seasoning (recommended: Old Bay)
2 bay leaves
3 whole peppercorns
1 lemon, quartered
1 tablespoon hot sauce
2 pounds large shrimp, peeled and deveined
Lemon wedges, for garnish
BBQ Cocktail Sauce, for garnish, recipe follows
1 1/2 cups paprika
3/4 cup sugar
3 3/4 tablespoons onion powder
1/2 cup Neelys Barbecue Sauce, recipe follows
1/2 cup prepared horseradish
1/2 cup ketchup
1 lemon, juiced
Dash hot sauce
2 cups ketchup
1 cup water
1/2 cup apple cider vinegar
5 tablespoons light brown sugar
5 tablespoons sugar
1/2 tablespoon fresh ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon ground mustard
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce

Steps:

  • Add all ingredients, except shrimp and garnishes to a large saucepan on high heat. Bring to a boil for 10 minutes. Reduce the heat to low. Add the shrimp and cook until bright pink, about 5 minutes. Drain the shrimp from the cooking liquid and place in a serving dish. Chill or eat while warm, sprinkled with the dry rub before serving alongside Cocktail Sauce.
  • Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.
  • Mix all ingredients in a small bowl. Cover and refrigerate until use.
  • In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to a simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.
  • Yield: 3 1/2 cups

DRUNKEN SHRIMP



Drunken Shrimp image

Because this dish has only two ingredients, finding the best shrimp is of utmost importance. In Hong Kong, where only live fish is considered fresh, live shrimp are common. Here you may find them at some fishmongers (especially in Chinese neighborhoods) and even in some Western supermarkets. The wine traditionally used for this dish in the south of China is Mei Kuei Lu Chiew and is quite strong and a little sweet; you can find it at many Chinese markets. Shopping hassles aside, this dish is worth trying. Serve it with an assortment of other Chinese dishes or as a starter.

Yield makes 4 servings

Number Of Ingredients 2

1 pound medium shrimp, preferably live
1 1/4 cups Mei Kuei Lu Chiew, dry Gewürztraminer, or gin

Steps:

  • If you are using live shrimp, run them under cold water to clean them thoroughly. In any case, leave the shells on. Place the shrimp in a bowl with 1 cup of the wine, cover, and refrigerate for 20 minutes.
  • Heat a wok or deep skillet over high heat, then add the remaining 1/4 cup wine. When the wine is almost boiling, carefully ignite it, then immediately add the shrimp with its marinade. (If you are not comfortable igniting the wine, bring it to a rolling boil.) Cook the shrimp, stirring, until they turn pink, about 5 minutes. Remove from the heat and serve

GRILLED DRUNKEN SHRIMP



Grilled Drunken Shrimp image

Make and share this Grilled Drunken Shrimp recipe from Food.com.

Provided by lazyme

Categories     Healthy

Time 19m

Yield 2 serving(s)

Number Of Ingredients 12

1/4 cup soy sauce
1/8 cup olive oil
1 tablespoon Worcestershire sauce
12 ounces beer (non lite please!)
6 tablespoons vodka
1 teaspoon oregano
1 teaspoon basil
1 teaspoon garlic powder
2 tablespoons instant minced onion
1 teaspoon cinnamon
1/2 teaspoon liquid smoke (for gas grill)
1 lb shrimp, shell, deveined

Steps:

  • Combine all ingredients in bowl suitable for marinating.
  • Add shrimp.
  • Place in refrigerator for 3 hours.
  • Cover grill with foil so shrimp does not fall through.
  • Heat grill to high.
  • Place shrimp on foil and turn when first side turns pink, about 2 minutes.
  • Cook on flip side for about 2 minutes.
  • Serve hot with rice or can serve cold with cocktail sauce.

Nutrition Facts : Calories 507.9, Fat 15.9, SaturatedFat 2.1, Cholesterol 285.8, Sodium 3387.9, Carbohydrate 18.5, Fiber 1.7, Sugar 3.4, Protein 36.3

Tips:

  • Choose fresh and succulent shrimp. This will ensure that the final dish is flavorful and juicy.
  • Use a flavorful marinade. The marinade is what will give the shrimp its delicious taste, so be sure to use one that you enjoy. The recipe in the article uses a marinade made with soy sauce, rice wine,紹興酒, ginger, garlic, green onions, and sugar.
  • Marinate the shrimp for at least 30 minutes, but no longer than overnight. This will allow the flavors of the marinade to penetrate the shrimp.
  • Cook the shrimp over high heat. This will help to sear the shrimp and lock in the juices.
  • Serve the shrimp immediately. This will ensure that they are at their best flavor and texture.

Conclusion:

Drunken shrimp is a quick and easy dish that is perfect for a weeknight meal. It is also a great appetizer or party food. The shrimp are marinated in a flavorful sauce and then cooked until they are tender and juicy. Serve them with rice or noodles, and you have a delicious and satisfying meal.

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