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.
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.