Buffalo Shrimp Recipe

Prepare shrimp

Pat the shrimp dry with paper towels. This helps them sear and the sauce adhere.

Season the shrimp evenly with 1/2 tsp salt, 1/4 tsp black pepper, 1/4 tsp garlic powder and 1/4 tsp paprika. Toss to coat.

Heat a large skillet over medium-high heat. Add 1 tablespoon vegetable oil and let it warm until shimmering (about 1 minute).

Add the shrimp in a single layer (do not overcrowd). Cook 1.5–2 minutes per side, until opaque and just cooked through (internal temp ~120–125°F / 49–52°C). Remove shrimp to a plate while you make the sauce. Cooking time may vary slightly based on shrimp size.

Make the sauce

In the same skillet over low heat, add 2 tablespoons unsalted butter. When butter melts, add 1/4 cup hot sauce, 1/2 tsp white vinegar, 1/2 tsp Worcestershire sauce, 1/2 tsp brown sugar (if using) and 1/2 tsp minced garlic (if using). Stir continuously until the butter is fully emulsified and the sauce is glossy, about 1–2 minutes. Taste and add 1/8 tsp salt if needed.

Increase heat to low-medium for a few seconds if needed to keep the sauce warm, but do not boil aggressively.

Toss shrimp in sauce

Return the cooked shrimp to the skillet with the warm buffalo sauce. Toss quickly and gently for 20–30 seconds until every shrimp is coated and warmed through.

Transfer shrimp to a serving dish. Sprinkle with 1 tablespoon chopped parsley or chives and serve with lemon wedges and 1/4 cup blue cheese or ranch dressing on the side for dipping.

Serve immediately while hot. Leftover shrimp can be refrigerated up to 24 hours but are best eaten fresh.