This Buffalo Shrimp Recipe combines tender shrimp with the tangy kick of buffalo sauce for a spicy, flavorful, and easy appetizer. Served as an appetizer, these shrimp are a crowd-pleasing favorite. This quick and easy recipe can be paired with ranch or blue cheese dressing and celery sticks for that classic buffalo experience.
Buffalo Shrimp is the perfect appetizer that combines the best of both worlds: the bold, tangy flavors of traditional buffalo sauce and the succulent, juicy texture of shrimp. Here’s why you’ll absolutely love this dish:
- Irresistible Flavor: The spicy, buttery buffalo sauce envelops each shrimp, creating a mouthwatering explosion of flavor that will have your taste buds dancing. Whether you prefer mild or extra spicy, you can easily adjust the heat level to suit your taste.
- Quick and Easy to Prepare: Buffalo Shrimp comes together in no time, making it an ideal choice for last-minute gatherings or busy weeknight dinners. With just a few simple ingredients and minimal prep, you can serve up a delicious appetizer that looks and tastes gourmet.
Helpful Tips
- Choose the right shrimp: Opt for large or jumbo shrimp for the best texture and flavor. Make sure they’re peeled and deveined to save prep time.
- Don’t overcook the shrimp: Shrimp cook quickly—2 to 3 minutes per side is usually enough. Overcooking can make them rubbery, so keep an eye on them.
- Sauce carefully: Toss the shrimp in buffalo sauce after cooking to keep them crispy and well-coated, then serve immediately for the best flavor and texture.
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Buffalo Shrimp
Ingredients
- 1 pound 454 g jumbo shrimp, peeled and deveined, tails attached
- 1/4 cup 31 g flour
- 1 tablespoon 14 g cornstarch
- 1 teaspoon 2 g Cajun seasoning
- 1/4 teaspoon 1.5 g salt
- 1/2 teaspoon 1.5 g garlic powder
- 1/4 cup 59 ml Frank’s RedHot sauce
- 1 tablespoons 14 g butter
- 2 tablespoons 30 ml vegetable or peanut oil, for frying
Instructions
- Combine the flour, cornstarch, Cajun seasoning, salt, and granulated garlic in a bag or bowl. Add the shrimp and shake well to coat. Put the whole thing in the refrigerator for 20 minutes.
- Meanwhile, combine the Frank’s hot sauce and butter in a pan over medium heat. Cook and stir until the butter is melted. Keep warm.
- Take the shrimp out of the refrigerator and give it another shake to coat again in the flour.
- Remove the shrimp and discard the flour.
- Heat the oil in a heavy-bottomed pan or cast iron pan until hot.
- Add the shrimp and cook 2-3 minutes per side, just until crispy. Work in batches if necessary to avoid overcrowding the shrimp in the pan.
- Transfer the shrimp to a bowl. Pour the sauce over the top and toss to coat.
Notes
When not mixing up delicious cocktails to enjoy on the patio with friends, Angela is busy writing about food and drinks for three popular food websites, and exchanging creative ideas on social media.