Buffalo Shrimp
This Buffalo Shrimp Recipe combines tender shrimp with the tangy kick of buffalo sauce for a spicy, flavorful, and easy appetizer.
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
Keep in mind that a pound of shrimp will yield different serving amounts depending on what size shrimp you choose.
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