Pat shrimp dry and finely chop half (about 12) into small pieces. Reserve the other half whole. In a bowl, beat together softened cream cheese and grated cheddar until smooth. Fold in chopped shrimp, finely chopped green onions, garlic powder, onion powder, salt and pepper. Chill mixture for 15 minutes to firm up — this makes it easier to stuff.

Stuff shrimp

Lay the 12 reserved whole shrimp flat (curved side down). Using a small spoon or piping bag, place about 1 tablespoon of the chilled cream cheese-shrimp mixture onto the center of each shrimp and gently fold the sides over to enclose as much filling as possible, forming a small popper shape. If needed, secure with a toothpick (note: remove before serving).

Bread the poppers

Set up a breading station: bowl with flour, bowl with beaten eggs, bowl with panko mixed with smoked paprika. Lightly dust each stuffed shrimp in flour, shake off excess, dip into beaten egg, then press into panko to coat thoroughly. Place on a tray and let rest 5 minutes so coating adheres.

Fry until golden

Heat vegetable oil in a heavy skillet over medium-high heat to about 350°F (175°C) — about 1/2 inch of oil. Fry poppers in batches (do not crowd) 2–3 minutes per side until golden brown and shrimp are cooked through (internal shrimp should be opaque and 120–140°F). Transfer to a paper towel-lined plate to drain.

Toss in buffalo sauce

In a small saucepan, melt unsalted butter over low heat, stir in buffalo sauce until combined and warm. Place fried poppers in a large bowl, pour sauce over and gently toss to coat evenly. Return to a tray.

Finish and rest

Let poppers rest 2–3 minutes so sauce sets slightly. Remove any toothpicks used for securing before serving.

House Ranch

Whisk together mayonnaise, sour cream and buttermilk until smooth. Stir in chopped parsley, chives, dried dill, garlic powder, onion powder, salt, pepper and lemon juice. Taste and adjust seasoning. Chill at least 15 minutes to let flavors meld. Serve chilled alongside poppers.

Veggie Sticks

Wash and trim cucumber and carrots. Slice cucumber lengthwise into quarters then cut into 3–4 inch sticks. Peel carrots and cut into matchstick-sized sticks about 3–4 inches long. Arrange on a platter with ranch for dipping.