Mike's Buffalo Shrimp Recipe

Prepare shrimp

Pat the shrimp dry with paper towels. If tails are on and you prefer them off, remove tails now. Place shrimp in a medium bowl.

Whisk together buttermilk, 3 tbs hot sauce, 1 tsp Worcestershire, 1 tsp garlic powder, 1 tsp salt and 1 tsp black pepper in a bowl. Pour marinade over the shrimp, stir to coat, cover and refrigerate for 20–30 minutes (minimum 15 minutes). This tenderizes and flavors the shrimp.

While shrimp marinates, combine 3 tbs flour, 2 tbs cornstarch, 1 tsp smoked paprika, 1 tsp cayenne, 1 tsp onion powder, 1/2 tsp salt and 1/2 tsp black pepper in a shallow bowl or plate. Mix well so no lumps remain.

After marinating, remove shrimp from buttermilk, letting excess drip back into the bowl. Toss shrimp in the flour mixture in batches to lightly coat each piece; shake off excess. Set coated shrimp on a plate while you heat the pan.

In a small saucepan over low heat, melt 4 tbs unsalted butter. Add 3/4 cup hot sauce, 1 tsp honey, 1 tsp apple cider vinegar, 1 minced garlic clove and 1/2 tsp Worcestershire (if using). Whisk and simmer gently for 1–2 minutes until blended. Season with 1/4 tsp salt. Remove from heat and keep warm. Taste and adjust heat/sweetness: add more honey for milder sweetness or more hot sauce for extra heat.

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tbs neutral oil and let it come to shimmering but not smoking.

Working in a single layer (cook in two batches if necessary), add the coated shrimp to the hot skillet. Cook shrimp 1.5–2 minutes on the first side without moving, until edges turn opaque and bottoms get golden. Flip and cook another 1–1.5 minutes until shrimp are opaque throughout and register 120–125°F (shrimp will continue to cook slightly after sauce). Total cook time per batch about 3 minutes.

Transfer cooked shrimp to a large warm bowl. Repeat with remaining shrimp, adding a little more oil if pan looks dry.

Pour the warmed buffalo sauce over the cooked shrimp and toss gently to coat evenly. Taste and adjust: add a tablespoon of melted butter if sauce seems too sharp, or a splash more hot sauce if you want extra heat.

Transfer buffalo shrimp to a serving platter. Garnish with chopped parsley, serve immediately with celery sticks and 1/2 cup blue cheese dressing or ranch on the side for dipping.

Leftovers: Cool to room temperature, refrigerate in an airtight container up to 2 days. Reheat gently in a skillet over low heat and add a touch of butter or oil to refresh coating.