Buffalo Shrimp

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Buffalo shrimp marries golden-fried shellfish with bold, tangy Buffalo sauce. If you love classic Buffalo wings or crave spicy appetizers, this recipe is for you. I’ll walk through everything—ingredients, the step-by-step process, and foolproof tips for making Buffalo shrimp at home. It’s lively, flavorful, and supremely snackable, offering a fresh take on timeless Buffalo flavors.

What Makes Buffalo Shrimp Irresistible?

Buffalo shrimp stands out for its contrast of crunchy coating, succulent shrimp, and spicy, buttery hot sauce. The sizzle of frying, the aroma of spices, and the savory pop from tangy sauce make the experience memorable. Dip each shrimp in blue cheese or ranch dressing, and you get a cooling finish that balances the heat.

• Bold flavor: Buffalo sauce isn’t just a spicy punch—it’s tangy, buttery, and just a little sweet.
• Perfect texture: Crisp coating locks in moisture, ensuring every bite is juicy.
• Versatile dish: Serve as a party appetizer, add to salads, or stuff in tacos.

Ingredients Breakdown

You don’t need fancy equipment, but using quality ingredients makes a difference. Here’s a closer look at what you’ll need:

Optional for serving: Celery sticks, carrots, blue cheese or ranch dressing.

Step-by-Step: How to Make Buffalo Shrimp

Let’s break down each stage so you achieve crisp, saucy shrimp every time.

1. Prep the Shrimp

• Peel and devein shrimp if needed, but leave tails on for easier handling.
• Rinse under cold water and pat completely dry with paper towels. Removing surface moisture helps coating adhere and prevents splattering.

2. Mix the Coating

• In a zip-top bag or shallow bowl, combine:
  • 1 cup all-purpose flour
  • ¼ cup cornstarch
  • 1 teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon cayenne pepper (more if you crave extra heat)
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
• Crack two large eggs into a separate bowl and beat lightly.

3. Coat the Shrimp

• Working in batches, dip shrimp into the eggs, then toss in the flour mixture. Press gently so the coating sticks.
• Arrange coated shrimp on a plate and refrigerate 20-30 minutes. Chilling helps “set” the coating, making it less likely to fall apart during frying.

4. Fry the Shrimp

• Heat about 2 inches of oil in a heavy-bottomed pan or deep fryer to 350°F.
• Carefully add shrimp in batches (do not overcrowd).
• Fry 2-3 minutes until golden and crisp, turning once if shallow-frying.
• Remove with a slotted spoon; drain briefly on paper towels or a wire rack.

Example: Frying in batches keeps the oil hot and the coating crunchy. Overcrowding drops the temperature and leads to soggy shrimp.

5. Make Classic Buffalo Sauce

• In a medium bowl, whisk together:
  • ½ cup Frank’s RedHot sauce
  • 4 tablespoons unsalted butter (melted)
  • 1 tablespoon honey
• Warm for a few seconds in the microwave or on the stove to blend flavors. Whisk well before using.

6. Toss and Serve

• Place fried shrimp in a large bowl. Add Buffalo sauce and toss until every shrimp glistens with spicy, orange-red coating.
• Serve immediately with crisp celery, carrot sticks, and your choice of creamy dressing.

Pro Tips for the Best Buffalo Shrimp

Adjust the Heat

For mild Buffalo shrimp, cut the cayenne in the flour mix and add more butter to the sauce. For an extra kick, double the cayenne or use extra hot sauce.

Go Double-Crispy

For ultra-crunchy shrimp, double coat: after the first dip in egg and flour, repeat the process with a second layer.

Keep ‘Em Crunchy

Only toss shrimp in sauce when ready to eat. Sauce too early, and the coating gets soggy. If serving a crowd, fry all the shrimp in advance and reheat gently in a hot oven, then toss with sauce before presenting.

Explore Variations

Swap standard hot sauce for something smoky or fruity—chipotle, habanero, or chili garlic bring a new twist. You can substitute shrimp with chicken, cauliflower, or tofu, following the same coating and sauce.

Serving Ideas and Pairings

Buffalo shrimp works as a stand-alone snack, but you can build an entire meal around it.

As an Appetizer

Arrange on a platter with dipping sauces. Add toothpicks for easy serving.

For Salads

Top a mound of crisp lettuce, sliced cucumbers, and tomatoes with Buffalo shrimp. Drizzle with ranch or blue cheese.

In Tacos

Pile Buffalo shrimp into warm tortillas. Add shredded cabbage, pickled onions, and a drizzle of lime crema.

Storage and Leftovers

Shrimp taste best fresh, but you can store and reheat them with some tricks.

To Store

Place shrimp in a shallow container. Refrigerate for up to 2 days. The coating will soften, but they stay flavorful.

To Reheat

Preheat your oven to 375°F. Arrange shrimp in a single layer on a baking sheet. Heat for 6-7 minutes, flipping halfway. This restores crispness better than the microwave.

Can You Freeze?

Freezing is possible, but texture suffers. If you must, freeze cooked, undressed shrimp. Reheat from frozen in a hot oven, then coat with freshly made sauce.

FAQs: Your Buffalo Shrimp Questions Answered

• Can I make Buffalo shrimp gluten-free? Yes—swap flour for a gluten-free blend or rice flour.
• Do I have to deep fry? Shallow fry in a skillet, bake, or use an air fryer for lighter results. Bake at 425°F for 10-12 minutes, flipping once and spraying with oil.
• What’s the best shrimp to use? Jumbo or large, 16/20 size per pound, for a meaty bite that stays moist inside the crispy shell.
• Can I adjust for less mess? Use parchment when baking or toss coating in a bag for easy cleanup.

Buffalo Shrimp Recipe Card

Buffalo shrimp brings bold, crave-worthy flavors in a crunchy, bite-sized package. It’s perfect for game days, parties, or an easy weeknight treat. Tailor the spice, experiment with sauces, and use these tips to make the best Buffalo shrimp every time. Once you master this, you may never order out again.