Saucy, spicy shrimp paired with a cold beer or margarita is a simple summertime meal that’s best enjoyed outside with lots of napkins.
To make this weeknight-easy dish of “drunken” shrimp, we gently simmer them with tequila and a garlic-infused combination of butter and olive oil, for a flavor-packed meal that comes together in just over half an hour.
And while the flavor in this dish may be bold, the cooking method is gentle. Even the largest shrimp are small and lean compared to other proteins, and aggressive cooking does them no favors. Chicken thighs, marbled steaks and even fatty salmon are far more forgiving, as fat protects meat from overcooking, keeping cuts tender and juicy. Shrimp have no such protection.
You’ll know the shrimp are done when they have a gentle C-shaped curve, three minutes for shelled shrimp or about five minutes for shell-on shrimp. Overcooked shrimp resemble an “O,” and a tight spiral indicates that the shrimp’s proteins have tightened and squeezed out much of their moisture, rendering them dry and rubbery.
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