Hot-Sauce Shrimp

By Ali Slagle

Published June 21, 2021

  • Christopher Simpson for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
10 minutes
Rating
4(1,183)
Comments
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So much more than a condiment for your morning eggs, hot sauce can add kick to dips, soups, marinades, sauces and more. Because most include vinegar and salt in addition to chiles, all hot sauce needs to become a silky pan sauce is fat. That’s the approach used in this super-quick recipe, which tastes like a cross between Buffalo chicken wings and chile shrimp. After charring some scallions in the skillet, shrimp are cooked until plump and pink, then both are tossed with butter and hot sauce until glossy. Because hot sauces vary greatly in terms of heat, start with one tablespoon, then add more as you wish. If it’s too spicy for you, add more butter, or serve it with rice, crusty bread, beer, yogurt or ranch dressing to cut the heat.

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Ingredients

Yield:4 servings

  • 1 ½ pounds large shrimp, peeled and deveined or shell-on 

  • Kosher salt

  • 3 tablespoons unsalted butter, cold and cubed

  • 1 tablespoon hot sauce, plus more to taste

  • 2 tablespoons neutral oil (like vegetable or grapeseed), plus more as needed

  • 6 scallions, trimmed, white and green parts cut crosswise into 1-inch segments

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

2 grams carbs; 297 milligrams cholesterol; 290 calories; 7 grams monosaturated fat; 3 grams polyunsaturated fat; 6 grams saturated fat; 17 grams fat; 1 gram fiber; 493 milligrams sodium; 35 grams protein; 1 gram sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Pat the shrimp dry and season with 1 teaspoon salt. Put the butter and hot sauce in a large bowl.

  2. Step 2

    Heat the oil in a large (12-inch) cast-iron skillet over high. Add the scallions and cook until softened and browned in spots, 1 to 2 minutes. Transfer the scallions to the bowl with the butter and hot sauce.

  3. Step 3

    Add the shrimp to the skillet in a single layer and cook, undisturbed, until golden brown, 2 to 3 minutes, adding more oil if the pan is dry. Flip and cook until opaque all the way through, 1 to 2 minutes more.

  4. Step 4

    Transfer the shrimp and any juices to the butter, hot sauce and scallions. Toss vigorously until the butter is melted and the shrimp is glossy. Taste, and add more hot sauce and salt as needed.

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Ratings

4 out of 5
1,183 user ratings
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Comments

Equilibrist

It would make more sense to start by sweating the scallions, then adding the hot sauce and butter to make a pan sauce, then adding the shrimp at the last minute. That way everything finishes at the same time and stays hot, and you have one less bowl to clean.

Blork

Just a note about the method described here vs. making a pan sauce: the beauty of this method is the uncooked flavor and mouthfeel of the butter and hot sauce; the inspiration is buffalo wings, which are tossed in hot sauce and butter after grilling or roasting, so the butter melts but it doesn't break down and cook. It's not an insignificant difference. And incidentally, any hot sauce will work with this, but is ideal with simple vinegar-based chile hot sauces like Franks.

HK

I personally love the flavor of Cholula original. It's hot but less so than Tabasco with more flavor.

C Murray

Excellent and easy!

Mountain Cook

Made (almost) as directed. Used the full sauce, but only half the shrimp for the 2 of us. Served over riced cauliflower medley. Used Cholula hot sauce. Just right.

Lynn

In a pinch, I found myself serving this to spice-adverse friends. I substituted the juice of one lemon for the hot sauce. Served it with yellow rice and sauteed zucchini. It was a hit. Now I can't wait to make it with hot sauce - maybe chili crisp!

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