Buffalo Shrimp Recipe

Prepare shrimp

Pat the peeled and deveined shrimp dry with paper towels. If tails are left on, blot the tails as well. Season shrimp lightly with 1/2 teaspoon salt and 1/2 teaspoon black pepper.

Set up breading station

Place flour and cornstarch in a shallow bowl and stir to combine. In a second bowl, whisk together eggs and milk. In a third shallow bowl, combine breadcrumbs, garlic powder, paprika, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon black pepper.

Heat oil in a deep skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, heat until a small breadcrumb sizzles and browns in about 30–45 seconds.

Working in batches to avoid crowding, dredge each shrimp first in the flour mixture, shaking off excess, then dip into the egg wash, letting excess drip off, and finally press into the breadcrumb mixture to coat evenly. Place breaded shrimp on a tray and repeat until all shrimp are coated.

Carefully add a few breaded shrimp to the hot oil (do not overcrowd). Fry for 2 to 3 minutes, turning once, until golden brown and cooked through (opaque and firm). Use a slotted spoon to transfer shrimp to a wire rack set over a baking sheet or to paper towels to drain. Repeat with remaining shrimp. Keep cooked shrimp warm in a low oven (200°F / 95°C) if needed.

In a small saucepan over low heat, melt the butter. Once melted, add the hot sauce, brown sugar (if using), apple cider vinegar, Worcestershire sauce, honey (if using), and 1/4 teaspoon salt. Stir constantly and bring to a gentle simmer for 1 minute to blend flavors. Remove from heat.

Place the fried shrimp in a large mixing bowl. Pour the warm Buffalo sauce over the shrimp and toss gently but quickly to coat each piece evenly. Taste one shrimp and adjust seasoning by adding a pinch more salt or a splash more hot sauce if desired.

Arrange Buffalo shrimp on a platter. Serve immediately with celery sticks, bleu cheese dressing for dipping, and lemon wedges alongside. Garnish with chopped parsley or chives if using.

If making ahead: keep fried shrimp and sauce separate. Reheat shrimp briefly in a 375°F (190°C) oven for 5–6 minutes until hot and crisp, then toss with warmed sauce just before serving.