Buffalo Shrimp Recipe

Prep shrimp

Pat the 5 large shrimp dry with paper towels. If any tails remain, remove them so shrimp are tail-off. Season lightly with 1/4 tsp salt and a pinch of black pepper.

Set up dredging station

In a shallow bowl combine 1 tbsp flour and 1 tsp cornstarch. In a second bowl whisk together 1/2 beaten egg and 1 tbsp milk. In a third bowl combine 3 tbsp breadcrumbs, 1 tsp paprika, 1/2 tsp garlic powder, remaining 1/4 tsp salt and 1/4 tsp black pepper.

Coat shrimp

One at a time, dredge each shrimp in the flour mixture (shake off excess), dip into the egg-milk mixture, then press into the seasoned breadcrumbs to fully coat. Set coated shrimp on a tray while you heat the oil.

Fry shrimp

Pour about 1/2 cup vegetable oil into a small heavy skillet so it reaches about 1/4 inch depth. Heat over medium-high until oil registers 350°F (or a breadcrumb sizzles immediately). Fry shrimp in a single layer for 1 to 1 1/2 minutes per side, until golden brown and opaque through the center. Avoid overcrowding; fry in two quick batches if needed. Transfer fried shrimp to a paper towel-lined plate to drain and lightly salt while hot.

Make the sauce while shrimp drain: in a small saucepan or skillet over low heat combine 3 tbsp hot sauce, 1 tbsp unsalted butter, 1/2 tsp light brown sugar and 1/4 tsp Worcestershire sauce. Stir constantly until butter melts and the sauce is smooth and slightly thickened, about 1–2 minutes. Taste and adjust heat with extra hot sauce to taste. Remove from heat.

Toss shrimp in sauce: place drained fried shrimp in a medium bowl, pour the warm buffalo sauce over them, and toss gently but quickly so all shrimp are evenly coated.

Plate and garnish: Arrange the sauced shrimp on a small plate. Sprinkle 2 tbsp blue cheese crumbles evenly over the shrimp. Drizzle 2 tbsp blue cheese dressing over or alongside the shrimp for dipping.

Add scallions and serve: Scatter 1 tbsp thinly sliced scallions over the top. Serve immediately with a lemon wedge on the side if desired.