Bourbon Maple Shrimp Recipe

Prep Shrimp

Pat the shrimp dry with paper towels. Transfer to a bowl and season with 1 tsp kosher salt, 1/2 tsp black pepper and 1/2 tsp garlic powder. If you prefer a light crust, toss the shrimp with 2 tablespoons flour until lightly coated; shake off excess.

Sear Shrimp

Heat a large skillet (preferably cast iron or stainless) over medium-high heat until hot. Add 2 tablespoons neutral oil and swirl to coat. Add the shrimp in a single layer, working in two batches if needed to avoid crowding. Cook 1.5–2 minutes per side, until pink and just cooked through. Remove shrimp to a plate and tent loosely with foil. Leave any fond (browned bits) in the pan for the sauce.

Sauté Aromatics

Reduce heat to medium. Add 2 tablespoons unsalted butter to the hot pan. When the butter is melted and sizzling, add the minced shallot and cook 1–2 minutes until softened and translucent. Add the 2 cloves minced garlic and cook about 30 seconds until fragrant, stirring to avoid burning.

Deglaze with Bourbon

Carefully add 1/4 cup bourbon to the pan to deglaze, scraping up browned bits with a wooden spoon. Allow the bourbon to simmer and reduce for 1–2 minutes to cook off most alcohol and concentrate flavor. (If you prefer not to use alcohol, substitute low-sodium chicken broth.)

Add Sweet & Savory Elements

Stir in 1/4 cup pure maple syrup, 1 tablespoon low-sodium soy sauce, 1 teaspoon Dijon mustard and 1 teaspoon apple cider vinegar. Add 1/2 teaspoon hot sauce if using. Bring the mixture to a gentle simmer and let it reduce 2–3 minutes until slightly thickened and glossy.

Thicken Sauce

Whisk 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry. Slowly whisk the slurry into the simmering sauce and cook 30–60 seconds until the sauce thickens to a glaze-like consistency. Taste and adjust seasoning—add a pinch of flaky sea salt or extra vinegar if it needs brightness.

Finish Sauce

Turn off heat and whisk in 1 tablespoon fresh lemon juice and the remaining 1 tablespoon unsalted butter (optional) for sheen and richness. Stir until butter is melted and sauce is smooth.

Return the cooked shrimp and any accumulated juices to the pan with the sauce. Toss gently for 30–60 seconds to coat the shrimp in the bourbon-maple glaze and warm through without overcooking.

Transfer shrimp to a serving plate. Sprinkle with 2 tablespoons chopped parsley or cilantro and sliced green onion if using. Finish with a light sprinkle of flaky sea salt and an optional extra drizzle of maple syrup or a squeeze of lemon to taste.

Serve immediately over steamed rice, creamy polenta, buttered noodles, or alongside roasted vegetables. Leftovers can be refrigerated in an airtight container for up to 2 days; reheat gently to avoid overcooking shrimp.