Wanna set your food on fire?? Here’s your chance with Spicy Grilled Vodka Shrimp. It’s so much fun to cook and share. These shrimp are spicy but not extreme, just a perfect spicy bite really. They get a little heat not only from the chili flakes, but jalapeño and spicy vodka if you have it. Add a good squeeze of lime juice and a sprinkle of cilantro for a great nibble.
Outdoors is definitely the preferred location to perform this act of pyromania. An ounce of vodka will shoot flames 2-3 feet high, seriously!! And, the look on your guest’s faces will be priceless. The flame will dissipate within about 20-30 seconds, so be ready for it, it happens quickly.
I have done this particular flambé outside before, however for this post and for the purpose of taking pictures I used my garage which has high ceilings and a large open area. It’s really not a maneuver I would ever do in my home. Too much potential for bad things to happen in my opinion, so I’ll keep this outdoors and I strongly suggest you do as well. Besides, that is where your shrimp and hot pan will be coming off the BBQ anyway. Have fun with it and enjoy!
Recipe source for Spicy Grilled Vodka Shrimp: Compelled To Cook
- 2 tbsp canola or vegetable oil
- 2 cloves garlic minced
- 1 tbsp fresh lime juice plus more for serving
- 1/2 tsp crushed red chili flakes
- 1/2 tsp kosher salt
- 1/4 tsp cumin
- 20 21-25/pound shrimp with tail shelled and deveined
- 2 large jalapeno peppers cut into 1/4" slices
- 1 ounce chili vodka can use regular
- as needed cilantro chopped
- as needed red onion finely chopped
- Preheat grill to medium high. In a medium bowl combine, oil, garlic, lime juice, chili flakes, salt and cumin. Pat shrimp dry with a paper towel and toss with oil mixture. Thread shrimp alternating with jalapeño slices onto skewers being sure to skewer through head and tail of shrimp thereby making the shrimp lay flat.
- Place a cast iron platter or grill plate onto grill and allow to heat for at least 10 minutes. Grill shrimp for approximately 2-3 minutes per side until slightly charred, turning once or twice to get good char coverage.
- At the grill remove shrimp and jalapeño slices from skewers onto cast iron plate. Remove from grill, turn off grill and close lid. While everything is hot, pour vodka over shrimp and ignite using a BBQ lighter. Flames will shoot 2-3 feet high and quickly dissipate. Serve immediately garnished with chopped cilantro, red onion and lime wedges.
-If using wooden skewers, be sure to soak accordingly. You should be able to fit 4 shrimp onto each skewer, divided by jalapeño slices.
-It's important to use cast iron for this. Using ceramic, metal or anything with a coating is likely to crack and chip after pouring liquid on its hot surface.
-DO NOT DO THIS INDOORS!