Buffalo Shrimp

This spicy and savory buffalo shrimp dish combines buffalo sauce with succulent shrimp for a unique twist on the classic buffalo chicken.

Prep Time30

Cook Time3

Chill Time30

Total Time1 3

Course: Appetizer

Cuisine: American

Keyword: Buffalo Shrimp Recipe

Servings:

Calories: 202kcal

Be sure that the shrimp are thawed completely. Rinse in a sieve and allow to drain.
Combine flour, cornstarch, garlic powder, black pepper, paprika, and Cajun seasoning in a large Ziploc bag. Stir to combine thoroughly.
Working in batches, add a handful of the shrimp to the bag, seal, and shake to coat the shrimp in the seasoning mixture. Remove the shrimp from the bag and set it on a wire rack (place rack on top of a sheet pan to catch any excess flour).
After coating all of the shrimp in the first coating, set the shrimp in the refrigerator for 20 to 30 minutes to help the coating adhere to the shrimp.
Coat the shrimp with a second layer of the flour/seasoning.
Meanwhile, fill a Dutch oven or heavy stock pot with 3 to 4 inches of oil. Heat until the oil reaches 375°F (this will take 10 to 15 minutes).
Carefully drop several coated shrimp at a time into the hot oil and fry until golden brown and crispy (about 2 to 3 minutes). Toss the shrimp around in the oil a couple of times to ensure even cooking. Maintain an oil temperature of 350°F for best results. The shrimp will cook through in about 5 minutes. I’ve found that as long as the oil temperature is maintained correctly, the shrimp will be cooked by the time the breading is a deep golden brown.
Place cooked shrimp on a few layers of paper towel to soak up excess oil.
Carefully toss the shrimp with the buffalo sauce and serve immediately with blue cheese dressing (or ranch.)

If you have access to a deep fryer, they work really well for this recipe because the oil temperature is held even, and you don’t have to toss the oil every time.
Use a candy or deep fryer thermometer to check and monitor the temperature of the oil. The oil will lose some heat as the cold shrimp are added, so adjust the burner as needed to keep the oil hot.
The shrimp are the crispiest right as they come out of the fryer. You can toss individual batches with the buffalo sauce and serve as they come out of the oil. Adjust the amount of sauce for individual taste. If your shrimp sit out, the breading will start to soften, which makes it harder to toss them with the sauce. You can also dip the cooked shrimp in the sauce instead of coating them.