Hot-Sauce Shrimp
Turn up the heat with this bold and flavor-packed Hot-Sauce Shrimp recipe. Marrying the fiery tang of hot sauce with the rich creaminess of butter, this dish delivers a mouthwatering blend of heat and silkiness that’s utterly irresistible.
Inspired by the iconic flavors of Buffalo chicken wings and spicy shrimp, this quick-cooking recipe transforms simple ingredients into a restaurant-worthy delight. Perfect for weeknight dinners or casual gatherings, it’s a crowd-pleaser that’s both easy and impressive.
Ready in just minutes, Hot-Sauce Shrimp balances the kick of hot sauce with the savory depth of golden-seared shrimp and charred scallions. A must-try for spice lovers craving bold flavors with minimal effort!
Hot-Sauce Shrimp: Key Ingredients
- Shrimp – The star of the dish, offering a tender, juicy bite that pairs perfectly with the bold flavors of the sauce.
- Hot Sauce – Brings a fiery kick and tangy depth, transforming the butter into a silky, spicy glaze.
- Unsalted Butter – Adds rich creaminess, balancing the heat with a luscious finish.
- Scallions – A crisp, savory element that’s charred to perfection, enhancing the dish with smoky sweetness.
- Neutral Oil – Ensures a perfect sear, creating golden-brown shrimp with irresistible flavor.
Recipe Tips
- Choose the Right Shrimp
Use large shrimp for this recipe, as they offer the best texture and flavor. Peel and devein them for convenience, but cooking with the shells on can add an extra layer of flavor. Patting the shrimp dry is crucial for achieving that golden-brown sear, so don’t skip this step. - Balance the Heat
The type of hot sauce you choose significantly influences the flavor. A vinegar-forward hot sauce like Tabasco gives a tangy kick, while thicker options like Sriracha offer a sweeter heat. Adjust the quantity to suit your spice tolerance and consider a quick taste test before serving. - Master the Pan Sear
High heat is your friend here. Use a cast-iron skillet if possible, as it retains heat evenly and helps create a perfect sear. Avoid overcrowding the pan—cook in batches if needed to ensure every shrimp gets that coveted golden crust.
What to Serve with Hot-Sauce Shrimp
- Garlic Butter Rice
The creamy, flavorful sauce from the shrimp pairs beautifully with a bed of garlic butter rice. The rice absorbs the spicy, buttery juices, creating a comforting and cohesive meal. - Crisp Garden Salad
Balance the rich, bold flavors of the shrimp with a crisp, refreshing salad. Use mixed greens, cucumbers, cherry tomatoes, and a zesty vinaigrette to complement the dish’s tangy heat. - Grilled Corn on the Cob
A simple yet delicious side, grilled corn brings a smoky-sweet flavor that enhances the shrimp’s spice. Brush it with a little butter and a sprinkle of chili powder for an extra kick.
FAQ
1. Can I use frozen shrimp for this recipe?
Yes, frozen shrimp works well. Ensure they are fully thawed and patted dry before cooking to achieve the best sear and flavor.
2. What type of hot sauce works best?
Any hot sauce you enjoy can be used. Vinegar-based sauces like Frank’s RedHot or Louisiana Hot Sauce deliver tanginess, while thicker sauces like Cholula or Sriracha offer a slightly sweeter heat.
3. Can I make this dish less spicy?
Absolutely. Reduce the amount of hot sauce, or mix it with a little honey or cream to mellow the heat without losing flavor.
4. Can I prepare this recipe ahead of time?
This dish is best served fresh, but you can prep the shrimp and scallions in advance. Cook everything just before serving to keep the shrimp tender and the flavors vibrant.
Hot-Sauce Shrimp
Ingredients
- 1½ pounds large shrimp peeled and deveined, or with shells intact
- 2 tablespoons neutral oil such as vegetable or grapeseed, plus extra if required
- 3 tablespoons unsalted butter cold and diced
- 1 tablespoon hot sauce with additional to adjust seasoning
- 6 scallions trimmed and sliced into 1-inch pieces
- Kosher salt for seasoning
Instructions
- Prepare the Shrimp
- Dry the shrimp thoroughly using a paper towel and season evenly with 1 teaspoon of kosher salt. Place the cubed butter and the hot sauce in a large bowl, setting them aside for later use.
- Cook the Scallions
- In a 12-inch cast-iron skillet, heat the neutral oil over high heat. Add the scallion pieces and cook, stirring occasionally, until they soften and develop a light charring in spots, approximately 1 to 2 minutes. Transfer the scallions to the bowl containing the butter and hot sauce.
- Sear the Shrimp
- Arrange the shrimp in a single layer within the skillet and cook undisturbed for 2 to 3 minutes, allowing the undersides to become golden brown. Add a bit more oil if the skillet appears dry. Turn the shrimp over and continue cooking for an additional 1 to 2 minutes, or until fully opaque.
- Combine and Serve
- Transfer the cooked shrimp, along with any accumulated pan juices, into the bowl with the butter, hot sauce, and scallions. Toss everything vigorously until the butter is fully melted and coats the shrimp in a glossy sauce. Taste and adjust with additional hot sauce and salt as needed before serving.
