Buffalo Shrimp Recipe

Prepare shrimp

Rinse and pat the shrimp very dry with paper towels. Trim any remaining vein if necessary.

Place shrimp in a bowl with 1/2 cup buttermilk, 1 tablespoon hot sauce (omit or use paprika for mild), 1/2 tsp salt and 1/4 tsp black pepper. Toss to coat, cover, and refrigerate for 15–30 minutes. This tenderizes and helps the breading adhere.

Set up a breading station with three shallow bowls: (1) flour mixture — combine 3/4 cup all-purpose flour, 1/4 cup cornstarch, 1/2 cup breadcrumbs, 1/2 tsp garlic powder, 1/2 tsp paprika, 1/8 tsp cayenne (optional), 1/2 tsp salt and 1/4 tsp black pepper; whisk to combine. (2) Egg wash — beat 1 large egg with 1 tablespoon milk or water. (3) Buttermilk-marinated shrimp (from previous step).

One at a time, shake off excess buttermilk from shrimp, dredge in flour mixture, dip in egg wash, then return to the flour mixture for a second coat. Press the flour mix onto the shrimp to ensure good coverage. Place breaded shrimp on a rack or tray while you repeat with the rest.

Pour oil into a deep skillet or medium pot to a depth of about 1 to 1 1/2 inches (roughly 1 cup for a 10-inch skillet). Heat oil over medium-high until it reaches 350°F (175°C). If you don't have a thermometer, test with a small pinch of flour — it should sizzle steadily and brown in about 30–40 seconds.

Fry shrimp in batches (do not overcrowd) for 1.5–2.5 minutes per side, until golden brown and cooked through (internal temperature about 120–130°F and opaque). Use a slotted spoon or tongs to transfer shrimp to a wire rack or paper towel-lined plate to drain. Keep cooked shrimp warm in a low oven (200°F/95°C) if needed while finishing batches.

In a small saucepan over low heat, melt 2 tablespoons unsalted butter. Add 1/4 cup hot sauce, 1/2 tsp brown sugar (optional), 1/2 tsp vinegar or lemon juice, 1/4 tsp Worcestershire (optional) and a pinch (1/8 tsp) salt. Whisk and warm gently until combined and slightly thickened, about 1–2 minutes. Taste and adjust heat by adding more hot sauce for medium/hot or reducing for mild.

To use alternative sauces: warm 1/4 cup sweet chili sauce or 1/4 cup teriyaki sauce in a small pan until just simmering, or use straight from the jar at room temperature for sweet chili if preferred.

Place the drained fried shrimp in a large bowl. Pour the warmed buffalo sauce (or alternative sauce) over the shrimp and toss gently but quickly to evenly coat each piece. Work in two batches if necessary to avoid sogginess.

Arrange the sauced shrimp on a serving platter with celery sticks and lemon wedges. Serve immediately with blue cheese or ranch dressing on the side for dipping.

Leftover suggestion: store sauce and shrimp separately in the refrigerator up to 2 days; reheat shrimp in a 350°F (175°C) oven for 6–8 minutes and recoat with warmed sauce just before serving to preserve crispness.