Szechuan Chile Butter Shrimp Recipe

This 15-minute dish from chef Melissa King’s Cook Like a King cookbook features succulent head-on shrimp sautéed in a sweet and spicy compound butter made with chile crisp, maple syrup, and bourbon. The simple compound butter comes together in a food processor to evenly distribute the flecks of spicy chile crisp and work in the boozy bourbon. The shrimp are quickly seared in a hot skillet until almost cooked through, then spoonfuls of the compound butter and a squeeze of lemon juice are tossed in to finish. Serve the shrimp hot off the stove either on their own or with crusty bread for sopping up the spicy butter sauce. 

The star of the dish is the Szechuan chile–bourbon butter, which prominently features chile crisp. This beloved condiment has become a global pantry staple over recent years. Chile crisp, or chile crunch, with roots in Szechuan and Hunan cuisine, combines dried chile flakes, fried garlic, and neutral oil for a spicy, savory, and umami-packed condiment. It’s delicious on its own drizzled over fried eggs, rice, or noodles. Chile crisp is widely available at most grocery stores, but to find the greatest selection of brands and spice levels, check your local Asian grocery store. 

Compound butters are an excellent way to add quick, bold flavor to dishes with little effort. Plus, they can be made in advance, and this one is no different. Keep a stash of the Szechuan chile–bourbon butter in your fridge, and a flavor-packed dinner is just minutes away. 

How to devein shell-on shrimp

While it’s a little more tricky to devein shrimp with the shell and head still on compared to peeled shrimp, it is possible. Hold the shrimp flat against a cutting board, and use a paring knife to cut along the back, following the curve of the shrimp. Cut from the tail end to the head end, cutting through the shell and about 1/4 inch deep into the meat. 

Use the tip of the paring knife to pull out and remove the string-like vein. Repeat the process with the remaining shrimp, wiping the knife clean between each shrimp.

What can you do with leftover Szechuan Chile–Bourbon Butter?

This recipe makes enough compound butter for about two batches of shrimp, or you can reserve the leftover butter for another use. Toss a few tablespoons of the compound butter with simply roasted vegetables like broccoli, potatoes, and cauliflower. It would also be great melted over grilled chicken breast, pan-seared halibut, or tossed with Garlic–Soy Sauce Noodles. 

If you don’t plan to use the butter right away, it can be tightly wrapped in plastic wrap and frozen for up to three months. Use it straight from the freezer, or let it thaw at room temperature for about an hour to soften. 

Notes from the Food & Wine Test Kitchen

• To substitute peeled and deveined head-off shrimp, use 8 ounces jumbo (16- to 20-count) shrimp. Decrease cook time to 30 to 45 seconds on the first side and about 15 seconds on the second side before adding the butter.
• You can mix the compound butter by hand if you don’t have a food processor, but the butter will have a more coarse texture. We recommend using a food processor if you have one available. 
• The heat level of chile crisp can vary greatly by brand, so use your favorite brand with preferred spice level.

Suggested pairing

Try pairing this spicy and succulent shrimp dish with a vibrant, lightly off-dry Riesling, such as Dr. Loosen Gray Slate.

This recipe was developed by Melissa King; the text was written by Paige Grandjean.