N'Awlins Drunken Shrimp

Big Easy Flavor. Butter-Soaked Swagger. Zero Regrets.

If New Orleans had a love language, it would be butter, spice, and a cold beer. This N’Awlins Drunken Shrimp recipe brings that energy straight to your kitchen — fast, fiery, and unapologetically bold.

This is the kind of dish that starts as a quick skillet recipe and ends with everyone fighting over the last piece of bread to mop up the sauce. It’s rich. It’s loud. And it absolutely does not believe in subtlety.

Why It’s Called “Drunken”

Because the shrimp take a hard dip in some delicious American Lager.

The beer foams, the butter melts, the spices bloom, and suddenly you’ve got a glossy, spicy sauce that tastes like it should be served on a back patio in the French Quarter with brass music playing somewhere nearby.

Ingredients (Serves 2–3… unless you don’t want to share)

• Unsalted butter (4 TBS, divided), Salted butter is fine for substitute

• Rhino Voodoo Dust – 1.5 TBL

• Garlic, minced – 1 tsp

• Worcestershire sauce – ½ tsp

• Shrimp (16–20 or 20–25 count, tail-on) – 8–10 each

• Light beer (room temp) – ⅓ cup

• Green onion, chopped – 1 TBL

• Lemon wedge – 1

• Garlic-toasted ciabatta (for dipping)

How to Throw It Down

1. Heat the pan hot and mean
   Melt 2 TBS butter in a sauté pan over medium-high heat.

2. Shrimp hit the skillet
   Add shrimp and cook about 2 minutes until pink. Flip.

3. Season like you mean it
   Add Rhino Voodoo Dust, garlic, and Worcestershire.
   Don’t stir — shake the pan back and forth so the shrimp get coated without breaking the sauce.

4. Crack the beer
   Add beer and shake the pan for 1–2 minutes. Let it foam, reduce, and get reckless. Lower heat to medium.  

5. Butter finish
   Add remaining 2 TBS butter. Swirl the pan until glossy and melted.

6. Final touch
   Add green onions, pull from heat, and squeeze fresh lemon over the top.

How to Serve It

This dish is non-negotiable with bread.

• Garlic-toasted ciabatta for sauce dunking

• Over pasta when you want to get wild

• Over dirty rice when you want full Louisiana energy

Pro tip: if someone asks for a fork instead of bread, you can' trust them.

Final Word

N’Awlins Drunken Shrimp is proof that big flavor doesn’t need a long recipe — just confidence, heat, and butter. Lots of butter.

Make it for game day. Make it for date night. Make it because you cracked a beer and things escalated.

No-Nonsense. Just Flavor.