\n<\/p>\n
This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy<\/a>.<\/p>\n<\/div>\n<\/div>\n<\/p>\nBourbon shrimp are sticky, garlicky, and packed with flavor. Sweet brown sugar and a splash of bourbon create a quick, glossy glaze<\/strong> that makes this appetizer (or weeknight dinner!) totally irresistible<\/strong>.<\/p>\n<\/figure>\n\nWhy You\u2019ll Fall in Love with Every Bite<\/h2>\n\nSignature Bourbon Flavor:<\/strong> If you loved the chicken version<\/a>, this shrimp delivers the same sweet-savory bourbon flavor, caramelized in the skillet for a glossy, bourbon-kissed bite.<\/li>\nBrown Sugar Over Honey:<\/strong> I skip honey and use brown sugar for a richer caramel flavor that pairs better with bourbon.<\/li>\nCornstarch for the Perfect Coat:<\/strong> I use a little cornstarch to thicken the sauce just enough so it clings to the shrimp!<\/li>\n<\/ul>\n<\/div>\n<\/p>\n\n\nIngredients for Bourbon Shrimp<\/h3>\n<\/figure>\n\nBourbon Substitute:\u00a0<\/strong>If you don\u2019t have bourbon or don\u2019t want to use bourbon, then you can use apple cider instead!<\/li>\nAlcohol Cooks Off:<\/strong>\u00a0The bourbon\u2019s alcohol evaporates while cooking, leaving a rich flavor and making it kid-safe.<\/li>\nTails Optional:<\/strong> Keep tails on for appetizers; remove them for an entr\u00e9e.<\/li>\nServing Options:<\/strong> Serve the bourbon shrimp as a party appetizer, pile it over rice<\/a> or noodles<\/a> for dinner, or tuck it into lettuce wraps<\/a>.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\nHow to Make Bourbon Shrimp<\/h2>\nThis recipe is super simple! Whisk together the marinade, let the shrimp soak up all those flavors, and then cook them quickly in a hot skillet. You\u2019ll love how easy it is to get restaurant-quality shrimp right at home!<\/p>\n\nMarinate in the Sauce:<\/strong> Add\u00a0bourbon,\u00a0soy sauce<\/a>,\u00a0brown sugar, and\u00a0minced garlic\u00a0to a large ziplock bag. Close the bag and mash it around to combine.\u00a0Add\u00a0peeled and deveined shrimp, then refrigerate to marinate for 30 minutes to an hour.<\/li>\nCook:<\/strong> Heat a large 14-inch skillet<\/a> over medium-high heat. Remove the shrimp from the bag and reserve the marinade. Add the shrimp to the pan and cook on both sides for about 2 minutes, until they are pink and cooked through. Do NOT overcook. Remove the cooked shrimp to a plate.<\/li>\nSimmer the Sauce:<\/strong> Add the marinade to the skillet and bring to a boil. Meanwhile, combine\u00a0cornstarch\u00a0and\u00a0water\u00a0in a small bowl<\/a> to make a slurry.<\/li>\nThicken and Coat Shrimp: <\/strong>Add the slurry to the skillet and whisk to combine. Reduce the heat to medium and continue to simmer for 3-4 minutes, until the sauce thickens. Add the shrimp back to the skillet, then toss to coat in the sauce. Turn off the heat, then <\/span>garnish the bourbon shrimp with sliced green onions and serve immediately.<\/li>\n<\/ol>\n\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n\nAlyssa\u2019s Pro Tip<\/h2>\nMarinate Carefully:<\/strong>\u00a0Shrimp are delicate, and too much time in an acidic marinade can turn them rubbery. Aim for 30 minutes; one hour max.<\/p>\n<\/div>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nAdd \u00bc cup bourbon<\/span>, \u00bd cup low-sodium soy sauce<\/span>, \u00bc cup packed brown sugar<\/span>, and 1 tablespoon minced garlic<\/span> to a large ziplock bag. Close the bag and mash it around to combine. <\/span><\/p>\n<\/li>\n\nAdd 1 \u00bd pounds peeled and deveined shrimp<\/span> to the bag and refrigerate to marinate for 30 minutes to an hour.<\/span><\/p>\n<\/li>\n\nHeat a large 14-inch skillet over medium-high heat. Remove the shrimp from the bag and reserve the marinade.<\/span><\/p>\n<\/li>\n\nAdd the shrimp to the skillet and cook on both sides for about 2 minutes, until they are pink and cooked through. Remove the shrimp to a plate.<\/span><\/p>\n<\/li>\n\nAdd the marinade to the skillet and bring to a boil. Meanwhile, combine 2 teaspoons cornstarch<\/span> and 1 tablespoon water<\/span> in a small bowl to make a slurry. Add the slurry to the skillet and whisk to combine.<\/span><\/p>\n<\/li>\n\nReduce the heat to medium and continue to simmer for 3-4 minutes, until the sauce thickens. Add the shrimp back to the skillet and toss to coat in the sauce. Turn off the heat, garnish with sliced green onions<\/span> and serve immediately.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage Instructions<\/span><\/p>\n\nFridge:<\/strong> Store in an airtight container up to 3 days. Reheat gently in a skillet; microwaving is not recommended.<\/li>\nFreezer:<\/strong> Not recommended.<\/li>\nMake Ahead:<\/strong> The Sauce can be made 24 hours ahead. Do not marinate shrimp longer than 1 hour, or the texture will suffer.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>154<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>12<\/span>g<\/span><\/span>Protein: <\/span>17<\/span>g<\/span><\/span>Fat: <\/span>1<\/span>g<\/span><\/span>Saturated Fat: <\/span>0.1<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>0.2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>0.1<\/span>g<\/span><\/span>Trans Fat: <\/span>0.01<\/span>g<\/span><\/span>Cholesterol: <\/span>143<\/span>mg<\/span><\/span>Sodium: <\/span>1410<\/span>mg<\/span><\/span>Potassium: <\/span>221<\/span>mg<\/span><\/span>Fiber: <\/span>0.2<\/span>g<\/span><\/span>Sugar: <\/span>9<\/span>g<\/span><\/span>Vitamin A: <\/span>204<\/span>IU<\/span><\/span>Vitamin C: <\/span>0.4<\/span>mg<\/span><\/span>Calcium: <\/span>78<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Tasty Marinade Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
<\/p>\n
Bourbon shrimp are sticky, garlicky, and packed with flavor. Sweet brown sugar and a splash of bourbon create a quick, glossy glaze<\/strong> that makes this appetizer (or weeknight dinner!) totally irresistible<\/strong>.<\/p>\n<\/figure>\n\nWhy You\u2019ll Fall in Love with Every Bite<\/h2>\n\nSignature Bourbon Flavor:<\/strong> If you loved the chicken version<\/a>, this shrimp delivers the same sweet-savory bourbon flavor, caramelized in the skillet for a glossy, bourbon-kissed bite.<\/li>\nBrown Sugar Over Honey:<\/strong> I skip honey and use brown sugar for a richer caramel flavor that pairs better with bourbon.<\/li>\nCornstarch for the Perfect Coat:<\/strong> I use a little cornstarch to thicken the sauce just enough so it clings to the shrimp!<\/li>\n<\/ul>\n<\/div>\n<\/p>\n\n\nIngredients for Bourbon Shrimp<\/h3>\n<\/figure>\n\nBourbon Substitute:\u00a0<\/strong>If you don\u2019t have bourbon or don\u2019t want to use bourbon, then you can use apple cider instead!<\/li>\nAlcohol Cooks Off:<\/strong>\u00a0The bourbon\u2019s alcohol evaporates while cooking, leaving a rich flavor and making it kid-safe.<\/li>\nTails Optional:<\/strong> Keep tails on for appetizers; remove them for an entr\u00e9e.<\/li>\nServing Options:<\/strong> Serve the bourbon shrimp as a party appetizer, pile it over rice<\/a> or noodles<\/a> for dinner, or tuck it into lettuce wraps<\/a>.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\nHow to Make Bourbon Shrimp<\/h2>\nThis recipe is super simple! Whisk together the marinade, let the shrimp soak up all those flavors, and then cook them quickly in a hot skillet. You\u2019ll love how easy it is to get restaurant-quality shrimp right at home!<\/p>\n\nMarinate in the Sauce:<\/strong> Add\u00a0bourbon,\u00a0soy sauce<\/a>,\u00a0brown sugar, and\u00a0minced garlic\u00a0to a large ziplock bag. Close the bag and mash it around to combine.\u00a0Add\u00a0peeled and deveined shrimp, then refrigerate to marinate for 30 minutes to an hour.<\/li>\nCook:<\/strong> Heat a large 14-inch skillet<\/a> over medium-high heat. Remove the shrimp from the bag and reserve the marinade. Add the shrimp to the pan and cook on both sides for about 2 minutes, until they are pink and cooked through. Do NOT overcook. Remove the cooked shrimp to a plate.<\/li>\nSimmer the Sauce:<\/strong> Add the marinade to the skillet and bring to a boil. Meanwhile, combine\u00a0cornstarch\u00a0and\u00a0water\u00a0in a small bowl<\/a> to make a slurry.<\/li>\nThicken and Coat Shrimp: <\/strong>Add the slurry to the skillet and whisk to combine. Reduce the heat to medium and continue to simmer for 3-4 minutes, until the sauce thickens. Add the shrimp back to the skillet, then toss to coat in the sauce. Turn off the heat, then <\/span>garnish the bourbon shrimp with sliced green onions and serve immediately.<\/li>\n<\/ol>\n\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n\nAlyssa\u2019s Pro Tip<\/h2>\nMarinate Carefully:<\/strong>\u00a0Shrimp are delicate, and too much time in an acidic marinade can turn them rubbery. Aim for 30 minutes; one hour max.<\/p>\n<\/div>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nAdd \u00bc cup bourbon<\/span>, \u00bd cup low-sodium soy sauce<\/span>, \u00bc cup packed brown sugar<\/span>, and 1 tablespoon minced garlic<\/span> to a large ziplock bag. Close the bag and mash it around to combine. <\/span><\/p>\n<\/li>\n\nAdd 1 \u00bd pounds peeled and deveined shrimp<\/span> to the bag and refrigerate to marinate for 30 minutes to an hour.<\/span><\/p>\n<\/li>\n\nHeat a large 14-inch skillet over medium-high heat. Remove the shrimp from the bag and reserve the marinade.<\/span><\/p>\n<\/li>\n\nAdd the shrimp to the skillet and cook on both sides for about 2 minutes, until they are pink and cooked through. Remove the shrimp to a plate.<\/span><\/p>\n<\/li>\n\nAdd the marinade to the skillet and bring to a boil. Meanwhile, combine 2 teaspoons cornstarch<\/span> and 1 tablespoon water<\/span> in a small bowl to make a slurry. Add the slurry to the skillet and whisk to combine.<\/span><\/p>\n<\/li>\n\nReduce the heat to medium and continue to simmer for 3-4 minutes, until the sauce thickens. Add the shrimp back to the skillet and toss to coat in the sauce. Turn off the heat, garnish with sliced green onions<\/span> and serve immediately.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage Instructions<\/span><\/p>\n\nFridge:<\/strong> Store in an airtight container up to 3 days. Reheat gently in a skillet; microwaving is not recommended.<\/li>\nFreezer:<\/strong> Not recommended.<\/li>\nMake Ahead:<\/strong> The Sauce can be made 24 hours ahead. Do not marinate shrimp longer than 1 hour, or the texture will suffer.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>154<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>12<\/span>g<\/span><\/span>Protein: <\/span>17<\/span>g<\/span><\/span>Fat: <\/span>1<\/span>g<\/span><\/span>Saturated Fat: <\/span>0.1<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>0.2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>0.1<\/span>g<\/span><\/span>Trans Fat: <\/span>0.01<\/span>g<\/span><\/span>Cholesterol: <\/span>143<\/span>mg<\/span><\/span>Sodium: <\/span>1410<\/span>mg<\/span><\/span>Potassium: <\/span>221<\/span>mg<\/span><\/span>Fiber: <\/span>0.2<\/span>g<\/span><\/span>Sugar: <\/span>9<\/span>g<\/span><\/span>Vitamin A: <\/span>204<\/span>IU<\/span><\/span>Vitamin C: <\/span>0.4<\/span>mg<\/span><\/span>Calcium: <\/span>78<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Tasty Marinade Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
<\/div>\n
This recipe is super simple! Whisk together the marinade, let the shrimp soak up all those flavors, and then cook them quickly in a hot skillet. You\u2019ll love how easy it is to get restaurant-quality shrimp right at home!<\/p>\n
Marinate Carefully:<\/strong>\u00a0Shrimp are delicate, and too much time in an acidic marinade can turn them rubbery. Aim for 30 minutes; one hour max.<\/p>\n<\/div>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nAdd \u00bc cup bourbon<\/span>, \u00bd cup low-sodium soy sauce<\/span>, \u00bc cup packed brown sugar<\/span>, and 1 tablespoon minced garlic<\/span> to a large ziplock bag. Close the bag and mash it around to combine. <\/span><\/p>\n<\/li>\n\nAdd 1 \u00bd pounds peeled and deveined shrimp<\/span> to the bag and refrigerate to marinate for 30 minutes to an hour.<\/span><\/p>\n<\/li>\n\nHeat a large 14-inch skillet over medium-high heat. Remove the shrimp from the bag and reserve the marinade.<\/span><\/p>\n<\/li>\n\nAdd the shrimp to the skillet and cook on both sides for about 2 minutes, until they are pink and cooked through. Remove the shrimp to a plate.<\/span><\/p>\n<\/li>\n\nAdd the marinade to the skillet and bring to a boil. Meanwhile, combine 2 teaspoons cornstarch<\/span> and 1 tablespoon water<\/span> in a small bowl to make a slurry. Add the slurry to the skillet and whisk to combine.<\/span><\/p>\n<\/li>\n\nReduce the heat to medium and continue to simmer for 3-4 minutes, until the sauce thickens. Add the shrimp back to the skillet and toss to coat in the sauce. Turn off the heat, garnish with sliced green onions<\/span> and serve immediately.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage Instructions<\/span><\/p>\n\nFridge:<\/strong> Store in an airtight container up to 3 days. Reheat gently in a skillet; microwaving is not recommended.<\/li>\nFreezer:<\/strong> Not recommended.<\/li>\nMake Ahead:<\/strong> The Sauce can be made 24 hours ahead. Do not marinate shrimp longer than 1 hour, or the texture will suffer.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>154<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>12<\/span>g<\/span><\/span>Protein: <\/span>17<\/span>g<\/span><\/span>Fat: <\/span>1<\/span>g<\/span><\/span>Saturated Fat: <\/span>0.1<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>0.2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>0.1<\/span>g<\/span><\/span>Trans Fat: <\/span>0.01<\/span>g<\/span><\/span>Cholesterol: <\/span>143<\/span>mg<\/span><\/span>Sodium: <\/span>1410<\/span>mg<\/span><\/span>Potassium: <\/span>221<\/span>mg<\/span><\/span>Fiber: <\/span>0.2<\/span>g<\/span><\/span>Sugar: <\/span>9<\/span>g<\/span><\/span>Vitamin A: <\/span>204<\/span>IU<\/span><\/span>Vitamin C: <\/span>0.4<\/span>mg<\/span><\/span>Calcium: <\/span>78<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Tasty Marinade Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Pin this now to find it later<\/p>\n
Pin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nAdd \u00bc cup bourbon<\/span>, \u00bd cup low-sodium soy sauce<\/span>, \u00bc cup packed brown sugar<\/span>, and 1 tablespoon minced garlic<\/span> to a large ziplock bag. Close the bag and mash it around to combine. <\/span><\/p>\n<\/li>\n\nAdd 1 \u00bd pounds peeled and deveined shrimp<\/span> to the bag and refrigerate to marinate for 30 minutes to an hour.<\/span><\/p>\n<\/li>\n\nHeat a large 14-inch skillet over medium-high heat. Remove the shrimp from the bag and reserve the marinade.<\/span><\/p>\n<\/li>\n\nAdd the shrimp to the skillet and cook on both sides for about 2 minutes, until they are pink and cooked through. Remove the shrimp to a plate.<\/span><\/p>\n<\/li>\n\nAdd the marinade to the skillet and bring to a boil. Meanwhile, combine 2 teaspoons cornstarch<\/span> and 1 tablespoon water<\/span> in a small bowl to make a slurry. Add the slurry to the skillet and whisk to combine.<\/span><\/p>\n<\/li>\n\nReduce the heat to medium and continue to simmer for 3-4 minutes, until the sauce thickens. Add the shrimp back to the skillet and toss to coat in the sauce. Turn off the heat, garnish with sliced green onions<\/span> and serve immediately.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage Instructions<\/span><\/p>\n\nFridge:<\/strong> Store in an airtight container up to 3 days. Reheat gently in a skillet; microwaving is not recommended.<\/li>\nFreezer:<\/strong> Not recommended.<\/li>\nMake Ahead:<\/strong> The Sauce can be made 24 hours ahead. Do not marinate shrimp longer than 1 hour, or the texture will suffer.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>154<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>12<\/span>g<\/span><\/span>Protein: <\/span>17<\/span>g<\/span><\/span>Fat: <\/span>1<\/span>g<\/span><\/span>Saturated Fat: <\/span>0.1<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>0.2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>0.1<\/span>g<\/span><\/span>Trans Fat: <\/span>0.01<\/span>g<\/span><\/span>Cholesterol: <\/span>143<\/span>mg<\/span><\/span>Sodium: <\/span>1410<\/span>mg<\/span><\/span>Potassium: <\/span>221<\/span>mg<\/span><\/span>Fiber: <\/span>0.2<\/span>g<\/span><\/span>Sugar: <\/span>9<\/span>g<\/span><\/span>Vitamin A: <\/span>204<\/span>IU<\/span><\/span>Vitamin C: <\/span>0.4<\/span>mg<\/span><\/span>Calcium: <\/span>78<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Tasty Marinade Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Cook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nAdd \u00bc cup bourbon<\/span>, \u00bd cup low-sodium soy sauce<\/span>, \u00bc cup packed brown sugar<\/span>, and 1 tablespoon minced garlic<\/span> to a large ziplock bag. Close the bag and mash it around to combine. <\/span><\/p>\n<\/li>\n\nAdd 1 \u00bd pounds peeled and deveined shrimp<\/span> to the bag and refrigerate to marinate for 30 minutes to an hour.<\/span><\/p>\n<\/li>\n\nHeat a large 14-inch skillet over medium-high heat. Remove the shrimp from the bag and reserve the marinade.<\/span><\/p>\n<\/li>\n\nAdd the shrimp to the skillet and cook on both sides for about 2 minutes, until they are pink and cooked through. Remove the shrimp to a plate.<\/span><\/p>\n<\/li>\n\nAdd the marinade to the skillet and bring to a boil. Meanwhile, combine 2 teaspoons cornstarch<\/span> and 1 tablespoon water<\/span> in a small bowl to make a slurry. Add the slurry to the skillet and whisk to combine.<\/span><\/p>\n<\/li>\n\nReduce the heat to medium and continue to simmer for 3-4 minutes, until the sauce thickens. Add the shrimp back to the skillet and toss to coat in the sauce. Turn off the heat, garnish with sliced green onions<\/span> and serve immediately.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage Instructions<\/span><\/p>\n\nFridge:<\/strong> Store in an airtight container up to 3 days. Reheat gently in a skillet; microwaving is not recommended.<\/li>\nFreezer:<\/strong> Not recommended.<\/li>\nMake Ahead:<\/strong> The Sauce can be made 24 hours ahead. Do not marinate shrimp longer than 1 hour, or the texture will suffer.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>154<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>12<\/span>g<\/span><\/span>Protein: <\/span>17<\/span>g<\/span><\/span>Fat: <\/span>1<\/span>g<\/span><\/span>Saturated Fat: <\/span>0.1<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>0.2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>0.1<\/span>g<\/span><\/span>Trans Fat: <\/span>0.01<\/span>g<\/span><\/span>Cholesterol: <\/span>143<\/span>mg<\/span><\/span>Sodium: <\/span>1410<\/span>mg<\/span><\/span>Potassium: <\/span>221<\/span>mg<\/span><\/span>Fiber: <\/span>0.2<\/span>g<\/span><\/span>Sugar: <\/span>9<\/span>g<\/span><\/span>Vitamin A: <\/span>204<\/span>IU<\/span><\/span>Vitamin C: <\/span>0.4<\/span>mg<\/span><\/span>Calcium: <\/span>78<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Tasty Marinade Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Add \u00bc cup bourbon<\/span>, \u00bd cup low-sodium soy sauce<\/span>, \u00bc cup packed brown sugar<\/span>, and 1 tablespoon minced garlic<\/span> to a large ziplock bag. Close the bag and mash it around to combine. <\/span><\/p>\n<\/li>\n\nAdd 1 \u00bd pounds peeled and deveined shrimp<\/span> to the bag and refrigerate to marinate for 30 minutes to an hour.<\/span><\/p>\n<\/li>\n\nHeat a large 14-inch skillet over medium-high heat. Remove the shrimp from the bag and reserve the marinade.<\/span><\/p>\n<\/li>\n\nAdd the shrimp to the skillet and cook on both sides for about 2 minutes, until they are pink and cooked through. Remove the shrimp to a plate.<\/span><\/p>\n<\/li>\n\nAdd the marinade to the skillet and bring to a boil. Meanwhile, combine 2 teaspoons cornstarch<\/span> and 1 tablespoon water<\/span> in a small bowl to make a slurry. Add the slurry to the skillet and whisk to combine.<\/span><\/p>\n<\/li>\n\nReduce the heat to medium and continue to simmer for 3-4 minutes, until the sauce thickens. Add the shrimp back to the skillet and toss to coat in the sauce. Turn off the heat, garnish with sliced green onions<\/span> and serve immediately.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage Instructions<\/span><\/p>\n\nFridge:<\/strong> Store in an airtight container up to 3 days. Reheat gently in a skillet; microwaving is not recommended.<\/li>\nFreezer:<\/strong> Not recommended.<\/li>\nMake Ahead:<\/strong> The Sauce can be made 24 hours ahead. Do not marinate shrimp longer than 1 hour, or the texture will suffer.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>154<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>12<\/span>g<\/span><\/span>Protein: <\/span>17<\/span>g<\/span><\/span>Fat: <\/span>1<\/span>g<\/span><\/span>Saturated Fat: <\/span>0.1<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>0.2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>0.1<\/span>g<\/span><\/span>Trans Fat: <\/span>0.01<\/span>g<\/span><\/span>Cholesterol: <\/span>143<\/span>mg<\/span><\/span>Sodium: <\/span>1410<\/span>mg<\/span><\/span>Potassium: <\/span>221<\/span>mg<\/span><\/span>Fiber: <\/span>0.2<\/span>g<\/span><\/span>Sugar: <\/span>9<\/span>g<\/span><\/span>Vitamin A: <\/span>204<\/span>IU<\/span><\/span>Vitamin C: <\/span>0.4<\/span>mg<\/span><\/span>Calcium: <\/span>78<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Tasty Marinade Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Add 1 \u00bd pounds peeled and deveined shrimp<\/span> to the bag and refrigerate to marinate for 30 minutes to an hour.<\/span><\/p>\n<\/li>\n\nHeat a large 14-inch skillet over medium-high heat. Remove the shrimp from the bag and reserve the marinade.<\/span><\/p>\n<\/li>\n\nAdd the shrimp to the skillet and cook on both sides for about 2 minutes, until they are pink and cooked through. Remove the shrimp to a plate.<\/span><\/p>\n<\/li>\n\nAdd the marinade to the skillet and bring to a boil. Meanwhile, combine 2 teaspoons cornstarch<\/span> and 1 tablespoon water<\/span> in a small bowl to make a slurry. Add the slurry to the skillet and whisk to combine.<\/span><\/p>\n<\/li>\n\nReduce the heat to medium and continue to simmer for 3-4 minutes, until the sauce thickens. Add the shrimp back to the skillet and toss to coat in the sauce. Turn off the heat, garnish with sliced green onions<\/span> and serve immediately.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage Instructions<\/span><\/p>\n\nFridge:<\/strong> Store in an airtight container up to 3 days. Reheat gently in a skillet; microwaving is not recommended.<\/li>\nFreezer:<\/strong> Not recommended.<\/li>\nMake Ahead:<\/strong> The Sauce can be made 24 hours ahead. Do not marinate shrimp longer than 1 hour, or the texture will suffer.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>154<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>12<\/span>g<\/span><\/span>Protein: <\/span>17<\/span>g<\/span><\/span>Fat: <\/span>1<\/span>g<\/span><\/span>Saturated Fat: <\/span>0.1<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>0.2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>0.1<\/span>g<\/span><\/span>Trans Fat: <\/span>0.01<\/span>g<\/span><\/span>Cholesterol: <\/span>143<\/span>mg<\/span><\/span>Sodium: <\/span>1410<\/span>mg<\/span><\/span>Potassium: <\/span>221<\/span>mg<\/span><\/span>Fiber: <\/span>0.2<\/span>g<\/span><\/span>Sugar: <\/span>9<\/span>g<\/span><\/span>Vitamin A: <\/span>204<\/span>IU<\/span><\/span>Vitamin C: <\/span>0.4<\/span>mg<\/span><\/span>Calcium: <\/span>78<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Tasty Marinade Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Heat a large 14-inch skillet over medium-high heat. Remove the shrimp from the bag and reserve the marinade.<\/span><\/p>\n<\/li>\n\nAdd the shrimp to the skillet and cook on both sides for about 2 minutes, until they are pink and cooked through. Remove the shrimp to a plate.<\/span><\/p>\n<\/li>\n\nAdd the marinade to the skillet and bring to a boil. Meanwhile, combine 2 teaspoons cornstarch<\/span> and 1 tablespoon water<\/span> in a small bowl to make a slurry. Add the slurry to the skillet and whisk to combine.<\/span><\/p>\n<\/li>\n\nReduce the heat to medium and continue to simmer for 3-4 minutes, until the sauce thickens. Add the shrimp back to the skillet and toss to coat in the sauce. Turn off the heat, garnish with sliced green onions<\/span> and serve immediately.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage Instructions<\/span><\/p>\n\nFridge:<\/strong> Store in an airtight container up to 3 days. Reheat gently in a skillet; microwaving is not recommended.<\/li>\nFreezer:<\/strong> Not recommended.<\/li>\nMake Ahead:<\/strong> The Sauce can be made 24 hours ahead. Do not marinate shrimp longer than 1 hour, or the texture will suffer.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>154<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>12<\/span>g<\/span><\/span>Protein: <\/span>17<\/span>g<\/span><\/span>Fat: <\/span>1<\/span>g<\/span><\/span>Saturated Fat: <\/span>0.1<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>0.2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>0.1<\/span>g<\/span><\/span>Trans Fat: <\/span>0.01<\/span>g<\/span><\/span>Cholesterol: <\/span>143<\/span>mg<\/span><\/span>Sodium: <\/span>1410<\/span>mg<\/span><\/span>Potassium: <\/span>221<\/span>mg<\/span><\/span>Fiber: <\/span>0.2<\/span>g<\/span><\/span>Sugar: <\/span>9<\/span>g<\/span><\/span>Vitamin A: <\/span>204<\/span>IU<\/span><\/span>Vitamin C: <\/span>0.4<\/span>mg<\/span><\/span>Calcium: <\/span>78<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Tasty Marinade Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Add the shrimp to the skillet and cook on both sides for about 2 minutes, until they are pink and cooked through. Remove the shrimp to a plate.<\/span><\/p>\n<\/li>\n\nAdd the marinade to the skillet and bring to a boil. Meanwhile, combine 2 teaspoons cornstarch<\/span> and 1 tablespoon water<\/span> in a small bowl to make a slurry. Add the slurry to the skillet and whisk to combine.<\/span><\/p>\n<\/li>\n\nReduce the heat to medium and continue to simmer for 3-4 minutes, until the sauce thickens. Add the shrimp back to the skillet and toss to coat in the sauce. Turn off the heat, garnish with sliced green onions<\/span> and serve immediately.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage Instructions<\/span><\/p>\n\nFridge:<\/strong> Store in an airtight container up to 3 days. Reheat gently in a skillet; microwaving is not recommended.<\/li>\nFreezer:<\/strong> Not recommended.<\/li>\nMake Ahead:<\/strong> The Sauce can be made 24 hours ahead. Do not marinate shrimp longer than 1 hour, or the texture will suffer.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>154<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>12<\/span>g<\/span><\/span>Protein: <\/span>17<\/span>g<\/span><\/span>Fat: <\/span>1<\/span>g<\/span><\/span>Saturated Fat: <\/span>0.1<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>0.2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>0.1<\/span>g<\/span><\/span>Trans Fat: <\/span>0.01<\/span>g<\/span><\/span>Cholesterol: <\/span>143<\/span>mg<\/span><\/span>Sodium: <\/span>1410<\/span>mg<\/span><\/span>Potassium: <\/span>221<\/span>mg<\/span><\/span>Fiber: <\/span>0.2<\/span>g<\/span><\/span>Sugar: <\/span>9<\/span>g<\/span><\/span>Vitamin A: <\/span>204<\/span>IU<\/span><\/span>Vitamin C: <\/span>0.4<\/span>mg<\/span><\/span>Calcium: <\/span>78<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Tasty Marinade Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Add the marinade to the skillet and bring to a boil. Meanwhile, combine 2 teaspoons cornstarch<\/span> and 1 tablespoon water<\/span> in a small bowl to make a slurry. Add the slurry to the skillet and whisk to combine.<\/span><\/p>\n<\/li>\n\nReduce the heat to medium and continue to simmer for 3-4 minutes, until the sauce thickens. Add the shrimp back to the skillet and toss to coat in the sauce. Turn off the heat, garnish with sliced green onions<\/span> and serve immediately.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage Instructions<\/span><\/p>\n\nFridge:<\/strong> Store in an airtight container up to 3 days. Reheat gently in a skillet; microwaving is not recommended.<\/li>\nFreezer:<\/strong> Not recommended.<\/li>\nMake Ahead:<\/strong> The Sauce can be made 24 hours ahead. Do not marinate shrimp longer than 1 hour, or the texture will suffer.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>154<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>12<\/span>g<\/span><\/span>Protein: <\/span>17<\/span>g<\/span><\/span>Fat: <\/span>1<\/span>g<\/span><\/span>Saturated Fat: <\/span>0.1<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>0.2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>0.1<\/span>g<\/span><\/span>Trans Fat: <\/span>0.01<\/span>g<\/span><\/span>Cholesterol: <\/span>143<\/span>mg<\/span><\/span>Sodium: <\/span>1410<\/span>mg<\/span><\/span>Potassium: <\/span>221<\/span>mg<\/span><\/span>Fiber: <\/span>0.2<\/span>g<\/span><\/span>Sugar: <\/span>9<\/span>g<\/span><\/span>Vitamin A: <\/span>204<\/span>IU<\/span><\/span>Vitamin C: <\/span>0.4<\/span>mg<\/span><\/span>Calcium: <\/span>78<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Tasty Marinade Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Reduce the heat to medium and continue to simmer for 3-4 minutes, until the sauce thickens. Add the shrimp back to the skillet and toss to coat in the sauce. Turn off the heat, garnish with sliced green onions<\/span> and serve immediately.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage Instructions<\/span><\/p>\n\nFridge:<\/strong> Store in an airtight container up to 3 days. Reheat gently in a skillet; microwaving is not recommended.<\/li>\nFreezer:<\/strong> Not recommended.<\/li>\nMake Ahead:<\/strong> The Sauce can be made 24 hours ahead. Do not marinate shrimp longer than 1 hour, or the texture will suffer.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>154<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>12<\/span>g<\/span><\/span>Protein: <\/span>17<\/span>g<\/span><\/span>Fat: <\/span>1<\/span>g<\/span><\/span>Saturated Fat: <\/span>0.1<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>0.2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>0.1<\/span>g<\/span><\/span>Trans Fat: <\/span>0.01<\/span>g<\/span><\/span>Cholesterol: <\/span>143<\/span>mg<\/span><\/span>Sodium: <\/span>1410<\/span>mg<\/span><\/span>Potassium: <\/span>221<\/span>mg<\/span><\/span>Fiber: <\/span>0.2<\/span>g<\/span><\/span>Sugar: <\/span>9<\/span>g<\/span><\/span>Vitamin A: <\/span>204<\/span>IU<\/span><\/span>Vitamin C: <\/span>0.4<\/span>mg<\/span><\/span>Calcium: <\/span>78<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Tasty Marinade Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Calories: <\/span>154<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>12<\/span>g<\/span><\/span>Protein: <\/span>17<\/span>g<\/span><\/span>Fat: <\/span>1<\/span>g<\/span><\/span>Saturated Fat: <\/span>0.1<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>0.2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>0.1<\/span>g<\/span><\/span>Trans Fat: <\/span>0.01<\/span>g<\/span><\/span>Cholesterol: <\/span>143<\/span>mg<\/span><\/span>Sodium: <\/span>1410<\/span>mg<\/span><\/span>Potassium: <\/span>221<\/span>mg<\/span><\/span>Fiber: <\/span>0.2<\/span>g<\/span><\/span>Sugar: <\/span>9<\/span>g<\/span><\/span>Vitamin A: <\/span>204<\/span>IU<\/span><\/span>Vitamin C: <\/span>0.4<\/span>mg<\/span><\/span>Calcium: <\/span>78<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Tasty Marinade Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Nutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Tasty Marinade Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
![\"\"](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/12\/bourbon-shrimp.jpg\"\/)
![\"\"\/](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/12\/bourbon-shrimp.jpg\")
<\/div>\n![\"Bowl](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/12\/bourbon-shrimp-1200x1799.jpg\" "\\"Bourbon")
<\/figure>\n![\"Overhead](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/12\/IngredientsWithLabelsBourbonShrimp-1200x800.png\"\/ "\\"Bourbon")
![\"Overhead](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/12\/IngredientsWithLabelsBourbonShrimp-1200x800.png\" "\\"Bourbon")
<\/figure>\n![\"A](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/12\/BourbonShrimp-1200x800.jpg\"\/ "\\"Bourbon")
![\"A](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/12\/BourbonShrimp-1200x800.jpg\" "\\"Bourbon")
<\/figure>\n![\"Shrimp](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/12\/BourbonShrimp-1-1200x800.jpg\"\/ "\\"Bourbon")
![\"Shrimp](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/12\/BourbonShrimp-1-1200x800.jpg\" "\\"Bourbon")
<\/figure>\n![\"Marinade](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/12\/BourbonShrimp-2-1200x800.jpg\"\/ "\\"Bourbon")
![\"Marinade](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/12\/BourbonShrimp-2-1200x800.jpg\" "\\"Bourbon")
<\/figure>\n![\"Cornstarch](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/12\/BourbonShrimp-3-1200x800.jpg\"\/ "\\"Bourbon")
![\"Cornstarch](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/12\/BourbonShrimp-3-1200x800.jpg\" "\\"Bourbon")
<\/figure>\n<\/figure>\n