Bourbon-Glazed Shrimp

Prep: 15 mins

Cook: 10 mins

Difficulty: Easy

Servings: 4 Servings

Quick-cooking shrimp make for easy weeknight meals, plus their mild flavor makes them incredibly versatile so that you don’t ever have to get bored. I always have a few bags in the freezer — I honestly never buy shrimp “fresh,” which are usually just frozen shrimp that have already been thawed. This means I can always whip up some sort of 10-minute meal. They are a great way to get creative in your kitchen.

Ingredients

1/2 cup brown sugar
1/4 cup plus 2 tablespoons bourbon, such as Bulleit or Maker’s Mark
1/4 cup olive oil
1/4 cup low-sodium soy sauce
1/4 cup chopped green onions
2 to 3 cloves garlic, minced
2 pounds peeled and deveined frozen shrimp, thawed
2 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
Minced Italian parsley, for garnish

Instructions

Combine brown sugar, bourbon, olive oil, soy sauce, green onions, and garlic in a medium mixing bowl and whisk thoroughly. Add the shrimp and stir to coat. Chill for 30 minutes to 1 hour, turning occasionally.
Melt the butter in a large skillet over medium to medium-high heat. Meanwhile, pull the shrimp out of the marinade, shaking off the excess, and sprinkle lightly with salt and pepper. Reserve the marinade.
Add the shrimp to the skillet in a single layer. Cook the shrimp until pink on one side, about 2 minutes, then flip and continue cooking until almost completely pink, but still a little translucent, about 2 minutes. Transfer to a plate and set aside.
Add the reserved marinade to the skillet. Bring to a boil over medium high heat and cook, whisking occasionally, until thickened and glossy, 5 to 7 minutes. Taste and season with salt and pepper, if desired. Add the cooked shrimp and toss to coat. Once the shrimp is warm, stir in the parsley and serve immediately.