Bourbon Butter Grilled Shrimp
23 min
|
easy
|
gluten-free,
keto-friendly
Recipe by Eunice
Introduction
Bourbon, butter, and garlic make these grilled shrimp smoky, glossy, and seriously juicy, with a hint of caramel from the flame.
They are weeknight-fast and party-ready, just five ingredients and a few minutes on the grill, great on skewers, over rice, or next to a cold beer.
Ingredients (4 servings)
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Ingredients:
- 1 lb large fresh shrimp, peeled, deveined fresh shrimp 16 oz large
- ¼ cup bourbon whiskey bourbon whiskey 2 fl oz
- 3 Tbsp unsalted butter, melted unsalted butter 1.5 oz
- 2 cloves of fresh garlic, minced garlic 0.18 head (for fresh garlic)
- ½ tsp salt salt
How to Make Bourbon Butter Grilled Shrimp
-
Prep the shrimp
Pat the shrimp very dry with paper towels so they sear instead of steam.
Toss with the salt and let them sit 5 minutes while you set up the grill.
-
Make the bourbon butter glaze
In a small saucepan over medium heat, melt the butter, add the garlic, and cook 30 seconds until fragrant.
Stir in the bourbon and simmer 2 to 3 minutes until the alcohol cooks off and the liquid reduces slightly and turns silky.
Divide the glaze into two bowls so one is for basting on the grill and the other stays clean for finishing.
-
Skewer the shrimp
Thread the shrimp onto skewers, using two parallel skewers per set so they do not spin when you flip.
Lightly brush the shrimp with a thin film of neutral oil to prevent sticking.
-
Heat and prep the grill
Preheat a gas or charcoal grill to medium high heat so the grates are hot but not scorching.
Clean the grates and oil them with a folded paper towel held in tongs for a nonstick surface.
-
Grill and baste
Place the skewers over direct heat and cook 2 to 3 minutes until the bottoms blush pink and lightly char.
Flip, brush generously with the basting glaze, and cook 2 to 3 minutes more until the shrimp turn opaque and just firm, about 120 to 125 F internal.
Move to a cooler zone if flare ups occur and keep the lid open while basting to control flames.
-
Finish and serve
Transfer shrimp to a platter and immediately drizzle with the reserved clean glaze for a glossy finish.
Rest 1 minute, then serve hot while they are juicy and tender.
Substitutions
- Bourbon -> Apple cider with 1 tsp maple and a drop of vanilla
- You get warm caramel apple notes without the booze, and the sugars help the shrimp glaze beautifully.
- Butter -> Ghee
- Ghee brings a toasty, nutty flavor and a higher smoke point, which means fewer flare ups and a cleaner sear.
- Shrimp -> Large sea scallops
- Scallops love bourbon butter, giving you a richer, sweeter bite; sear 2 to 3 minutes per side so they stay plush.
Tips
- Reduce the bourbon first
- Cooking the bourbon with the butter for a couple of minutes concentrates flavor and minimizes harsh boozy notes.
- Dry brine for juiciness
- A quick 5 minute rest after salting helps the shrimp retain moisture so the texture stays snappy, not rubbery.
- Double skewer control
- Two parallel skewers keep shrimp from spinning, so you flip once with confidence and get even browning.
- Divide the glaze
- Keep a clean portion of glaze off the grill for finishing so you avoid any cross contamination and keep flavors bright.
- Mind the heat
- Medium high heat is your friend because shrimp cook fast and butter can flare, so keep a cooler zone ready to slide them over.
- Visual doneness cues
- Pull the shrimp when they form a loose C and look opaque with light char, because a tight O means overcooked.
Nutrition Facts *
| Energy | 258 | kcal |
|---|---|---|
| Protein | 17 | g |
| Total Fat | 14 | g |
| Carbohydrates | 5 | g |
| Dietary Fiber | 0 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why did my shrimp turn rubbery?
- They were overcooked, so next time pull them at 120 to 125 F or when they form a gentle C and finish with the clean glaze off heat.
- My grill flared up when I basted with butter; how do I prevent that?
- Reduce the bourbon first, brush lightly, keep the lid open while basting, and move shrimp to a cooler zone if flames jump.
- Can I cook this indoors?
- Yes, use a ripping hot cast iron skillet or grill pan, sear 2 to 3 minutes per side, and baste with the glaze off the heat at the end.
- Do I need to marinate the shrimp in bourbon?
- No, alcohol does not tenderize shrimp and can taste harsh, so cook it into the butter and baste while grilling for clean, deep flavor.
- Can I use frozen shrimp?
- Absolutely, thaw under cold running water, pat very dry, and proceed, because dryness is key to a good sear.
- How do I keep the shrimp from sticking?
- Start with dry shrimp, a clean hot grate, and a light oiling of both the grates and the shrimp before they hit the heat.
Serving Suggestions
Serve these beauties with charred lemon, a sprinkle of chopped parsley, and a side of garlicky rice or a grilled corn salad to soak up every drop of bourbon butter.
If you want a little attitude, whisk a pinch of smoked paprika or chili flakes into the glaze, and pour yourself a bourbon smash or iced tea while those skewers sizzle.
More pairings:
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