These crispy, tangy Buffalo shrimp will totally spice up your life!
Plump shrimp are coated in a crispy, spicy batter, then tossed in a tangy Buffalo sauce made with Frank’s Red Hot.
I love to dunk them in blue cheese or ranch dressing to offset the heat.
The best part? These shrimp are surprisingly easy to make at home. Fry up a batch and get ready to wow your guests!
Why You’ll Love This Buffalo Shrimp
Flavor Bomb: The combo of spicy, tangy, and savory flavors is simply the best.
Party Favorite: They make for an irresistible appetizer for any gathering. They’ll disappear quickly!
Easy Entertaining: Prepping buffalo shrimp is a breeze. The shrimp can be cooked ahead of time and tossed in the sauce right before serving.
Totally Customizable: The level of spiciness can be easily adjusted. Vary the amount of buffalo sauce or adding extra cayenne pepper
Ingredients
- Shrimp: The star of the show. Jumbo shrimp are best for a juicy, succulent bite.
- All-Purpose Flour: The foundation of the crispy coating. It helps the seasonings stick and creates a crunchy exterior.
- Seasonings: I use paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
- Eggs: The glue that binds the flour mixture to the shrimp.
- Oil for Frying: The key to achieving that irresistible crunch.
- Frank’s RedHot Sauce: It brings the authentic Buffalo flavor.
- Unsalted Butter, Melted: It adds richness to the sauce and helps balance the spice.
- Honey: A touch of sweetness will round out the flavors.
How to Make Buffalo Shrimp
These shrimp couldn’t be easier to throw together!
1. Coat the shrimp. In a bag, mix the flour, spices, salt, and pepper. Dip the shrimp in beaten eggs, then coat with the flour mixture. Refrigerate for 20-30 minutes.
2. Fry the shrimp. Heat the oil to 350°F. Fry the coated shrimp in batches for 2-3 minutes until golden brown and crispy. Drain on a wire rack.
3. Make the sauce. In a bowl, whisk together melted butter, Frank’s Red Hot sauce, and honey.
4. Toss the shrimp. Brush or toss the fried shrimp with the buffalo sauce mixture until evenly coated.
5. Serve. Serve immediately with celery sticks and blue cheese or ranch dressing for dipping.
Tips For the Best Buffalo Shrimp
These easy tips will make your shrimp even better!
- Give ‘em a good pat. Pat the peeled and deveined shrimp dry with paper towels before coating. This makes the flour mixture adhere properly.
- Switch up the seasoning. Adjust the seasoning blend to your taste preferences. Add more or less cayenne, or throw in your favorite spices.
- Double your pleasure. For an extra crispy coating, dip the shrimp in the egg and flour mixture twice. Shake off any excess between coats.
- Try a temp check. Use a thermometer to ensure the oil reaches and maintains 350°F for optimal frying results.
- Quality is key. Use high-quality, unsalted butter for the best flavor in the Buffalo sauce.
- Be quick! Coat the fried shrimp in the sauce immediately before serving to maintain their crispy texture.
- Have fun and vary it up. Try using different hot sauces or adding minced garlic or herbs to the sauce. You can also sub out the shrimp with chicken or cauliflower for a twist.
How to Store
Keep your leftover shrimp fresh with these tips.
To Store: Keep leftover shrimp refrigerated in an air-tight container for up to 3 days. The crispy coating will soften over time, so it’s best to consume them within a day or two.
To Reheat: Reheat Buffalo Shrimp in a 350°F oven for 5-7 minutes or until heated through. Avoid using the microwave, as it will make the coating soggy.
I don’t recommend freezing, as the coating will become soggy and lose its crispness when thawed. The shrimp get tough and rubbery after freezing and reheating.
Buffalo Shrimp
4
servings10
minutes12
minutes525
kcalThese Buffalo shrimp are so good, you won’t be able to stop eating them! They’re savory and spicy with the perfect crispy texture for dipping.
Ingredients
1 lb large shrimp, peeled and deveined
1 cup all-purpose flour
2 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1/2 tsp cayenne pepper
1/2 tsp salt
1/4 tsp black pepper
2 eggs, beaten
Oil for frying
1/2 cup Frank’s RedHot sauce
1/4 cup unsalted butter, melted
1 tbsp honey
Instructions
- In a large resealable plastic bag, mix together the flour, paprika, garlic powder, onion powder, cayenne, salt and black pepper. Seal and shake to combine.
- Place the beaten eggs in a shallow bowl. Dip each shrimp first in the eggs, then place in the bag with the flour mixture. Seal and shake to thoroughly coat the shrimp. Refrigerate the coated shrimp for 20-30 minutes.
- Heat 2-3 inches of oil in a deep pot or Dutch oven to 350°F. Fry the shrimp in batches for 2-3 minutes until golden brown and crispy. Drain on a wire rack.
- In a bowl, whisk together the melted butter, Frank’s Red Hot sauce, and honey until combined.
- Brush or toss the fried shrimp in the buffalo sauce mixture until evenly coated. Serve immediately with celery sticks and blue cheese or ranch dressing for dipping.
