Shrimp in whiskey sauce (langostinos al whiskey) is a surprisingly quick and delicious dish to make. It's the perfect showstopping tapa or starter for any meal, and is one of the tastiest ways I can think of to serve shrimp.
If you love seafood, don't miss these mouthwatering recipes for shrimp skewers (brochetas de gamas), seafood paella, and seafood rice.
Introduction
One of the most common tapas served in Seville is solomillo al whiskey (pork loin in whiskey sauce). Oily, garlicky, and delicious, I was hooked from my first bite. Strangely enough this yummy sauce hasn't made its way up to Madrid, and while I'm sure someone in town serves it I've yet to see it in any local tapas bar.
Today I'd like to share a variation of this dish, shrimp in whiskey sauce. It is a little less garlicky than the original, but works really well with jumbo shrimp or tiger prawns. Enjoy!
Ingredients
If you're in a hurry but still want to make a special dish, then shrimp in whiskey sauce is perfect for you! It only takes 8 simple ingredients and very little prep work. Let's discuss the key ingredients in this recipe.
- Shrimp: It's typical in Spain to buy and cook shrimp whole, with heads attached, and let guests peel the shrimp on their own. This gives the dish a great flavor! (You can use peeled and deveined shrimp if you prefer.)
- Olive Oil: Like many Spanish recipes, the backbone of this dish is a great quality Spanish olive oil. Choose an extra virgin olive oil that you like, and it will make the sauce extra healthy and delicious.
- Whiskey: This truly makes the sauce absolutely amazing! I recommend using an unpeated whiskey for a milder flavor.
- Lemon Juice: This is the perfect accompaniment to any seafood--especially when it's freshly squeezed. Grab 2 fresh lemons and you'll be ready to make this amazing sauce!
See recipe card for full information on ingredients and quantities.
How to Make Shrimp in Whiskey Sauce
If you’d like to see the full ingredients and instructions, scroll to the bottom of the post for the printable recipe card.
- Heat the olive oil in a skillet, then add the shrimp and cook for about 40 seconds per side. Make sure they're evenly coated in the oil. (image 1)
- Add the minced garlic and sauté briefly, then remove the shrimp from the pan and set aside. (image 2)
- Add the whiskey to the pan, then bring it to a simmer and let it reduce by one-third. (image 3)
- Add the lemon juice and simmer for a couple more minutes. (image 4)
- Put the shrimp back in the pan and coat with the sauce. (image 5)
- Add the butter and parsley and season with salt to taste. (image 6)
- Serve the shrimp with the whiskey sauce drizzled on top. (image 7)
- Enjoy immediately! (image 8)
Recipe FAQs
Yes, it does! Most of the alcohol in the whiskey gets cooked off when the sauce is made, but elements of its flavors remain behind. The flavor notes of a good whiskey complement the shrimp beautifully!
This Spanish whiskey sauce is made from olive oil, garlic, lemon juice, butter, and parsley, and is absolutely delicious! This whiskey sauce tastes amazing on shrimp, but it also great on other proteins like chicken, swordfish, or rabbit too.
Serve
Shrimp in whiskey sauce tastes great by itself, but I recommend rounding out your meal with other tapas to make an epic Spanish feast! Some of my favorites that would pair well with this recipe are pimientos de Padrón, potato croquettes, Spanish hummus, or spinach and chickpeas.
Expert Tips
- In Spain, it is typical to buy the prawns whole (with heads attached), and not to devein them or peel them prior to preparing. This will give the sauce a richer flavor, but you need to be sure they are fresh. You may also choose to buy them already shelled and deveined if you prefer.
- Be careful not to overcook the shrimp, or they may get tough and rubbery. Shrimp are cooked when they are opaque and have turned pink.
- Another great thing about this recipe is that the sauce can be used for other proteins as well, such as swordfish, chicken, and rabbit.
Other Spanish Shrimp Recipes
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Shrimp in Whiskey Sauce (Langostinos al Whisky)
Ingredients
- 16 jumbo shrimp or prawns raw and ready to cook
- ¼ cup extra virgin olive oil
- 3 cloves garlic minced
- 1 cup whiskey
- ¼ cup freshly squeezed lemon juice from 2 lemons
- ½ cup unsalted butter
- 2 tablespoons fresh parsley chopped
- 1 pinch salt to taste
Instructions
- Heat the olive oil in a large, wide skillet over a high heat. When the oil is almost smoking but not quite, add in the prawns and cook for about 40 seconds per side, moving them around to coat them in the oil. Be careful not to crowd the pan.
- Add the garlic and give everything a quick sauté, then remove the prawns with a slotted spoon and set them aside on a plate.
- Pour the whiskey into the pan and lower the heat. Simmer until the sauce has reduced by about one third. Add the lemon juice and let it simmer for a few more minutes.
- Add the shrimp back and coat with the sauce, then add the butter and parsley. Cook until the butter has melted, and stir gently to combine.
- Season with salt to taste and serve immediately. Enjoy!
Notes
- In Spain, it is typical to buy the prawns whole (with heads attached), and not to devein them or peel them prior to preparing. This will give the sauce a richer flavor, but you need to be sure they are fresh. You may also choose to buy them already shelled and deveined if you prefer.
- Be careful not to overcook the shrimp, or they may get tough and rubbery. Shrimp are cooked when they are opaque and have turned pink.
- Another great thing about this recipe is that the sauce can be used for other proteins as well, such as swordfish, chicken, and rabbit.
Nutrition
Photography by Giulia Verdinelli
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