Buffalo Shrimp Recipe

Prepare Shrimp

Pat the 7 shrimp dry with paper towels. Season both sides with 1/4 tsp salt, 1/8 tsp black pepper, and 1/8 tsp garlic powder. Let sit 5 minutes while you heat the pan.

Make Buffalo Sauce

In a small bowl combine 2 tbsp hot sauce, 1 tbsp unsalted butter (melted), 1/2 tsp honey (or brown sugar), 1/2 tsp white wine vinegar, and 1/2 tsp lemon juice. Stir until smooth and set aside. (Reserve about 1 tsp of the sauce to finish the pan if desired.)

Sauté Shrimp

Heat a 10-inch skillet over medium-high heat. Add 1 tsp neutral oil and let it shimmer. Add the seasoned shrimp in a single layer (do not crowd). Cook 1.5–2 minutes undisturbed until the undersides turn pink and start to brown. Flip and cook another 1–2 minutes until shrimp are opaque and just cooked through (internal temperature ~120–125°F / 49–52°C).

Toss in Sauce

Reduce heat to medium-low. Pour the prepared buffalo sauce into the pan with the shrimp, stirring quickly to coat each shrimp, about 30 seconds to 1 minute. Allow the butter to emulsify into the sauce and the shrimp to glaze. Remove from heat.

Transfer the sauced shrimp to a serving plate. Sprinkle 2 tbsp bleu cheese crumbles evenly over the shrimp so each bite gets some cheese. Garnish with 1 tsp chopped fresh parsley and/or 1/4 cup microgreens or serve alongside celery sticks if using.

Serve immediately while hot as an appetizer (7 shrimp portion) or over rice/greens as a small entrée. Recommend providing extra blue cheese or ranch on the side for dipping.