Buffalo Shrimp Recipe
Breaded and fried shrimp tossed in your favorite sauce. Choose Buffalo, Asian, Spicy Honey Asian, BBQ, Dry Rub, or the Works sauce. Served with a side of ranch dressing.
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Ingredients
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Shrimp & Coating
Classic Buffalo Sauce
Optional Alternate Sauces (choose one)
To Serve
Method
Prep & Coating
Prepare shrimp
Pat the shrimp dry with paper towels. If using frozen shrimp, thaw completely and remove excess moisture so coating adheres.
Set up dredging station
In a shallow bowl combine flour, cornstarch, 0.75 tsp salt (from total), 0.5 tsp black pepper, garlic powder and cayenne. In a second bowl whisk together eggs and buttermilk. In a third bowl place panko breadcrumbs. Have a wire rack set over a baking sheet ready to hold breaded shrimp.
Working in batches, toss shrimp first in the flour mixture to lightly coat, then dip into the egg-buttermilk mixture, letting excess drip off, then press into panko breadcrumbs to coat evenly. Place coated shrimp on the rack and repeat with remaining shrimp.
Frying
Heat oil
Pour oil into a heavy-bottomed skillet or deep pot to a depth of about 1 to 1.5 inches (enough to shallow-fry) and heat to 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb — it should sizzle and brown within ~30 seconds.
Fry shrimp in batches (do not overcrowd) for 2 to 3 minutes per side, or until golden brown and cooked through. Smaller shrimp may take less time. Use a slotted spoon or tongs to transfer shrimp to the wire rack to drain. Repeat until all shrimp are fried.
Season lightly with a pinch of salt as they come out of the oil.
Classic Buffalo Sauce (for Buffalo or The Works)
Make sauce
In a small saucepan over low heat, melt the butter. Whisk in the hot sauce, honey (if using), vinegar and 1/4 tsp salt until fully combined and warmed through. Do not boil. Taste and adjust salt or honey to preference.
If making The Works, combine half the Buffalo sauce with half the BBQ sauce and a light sprinkle of dry-rub spices; warm gently and whisk to combine.
Alternative Sauces
Asian or Spicy Honey Asian
Combine soy sauce, rice vinegar, honey (or brown sugar), and sesame oil in a small saucepan. Warm gently until sugar dissolves. For Spicy Honey Asian, whisk in Sriracha to taste (about 1 tbsp). Optionally thicken with 1 tsp cornstarch slurry (1 tsp cornstarch + 1 tbsp water) if you prefer a glaze.
BBQ
Warm your favorite BBQ sauce in a small saucepan over low heat until slightly runny and hot.
Dry Rub
If using dry rub, toss hot fried shrimp with a light dusting of the rub mixture (smoked paprika, brown sugar, chili powder) so seasoning adheres to the hot crust.
Tossing & Serving
Place hot fried shrimp in a large bowl. Pour the chosen warmed sauce over the shrimp (use about 1/2 cup sauce for 1 lb shrimp for light coating) and gently toss until evenly coated. For Dry Rub option, toss shrimp with rub until evenly seasoned. For The Works, toss with the combined sauce.
Transfer shrimp to a serving platter. Garnish with chopped parsley and serve immediately with ranch or blue cheese dressing and celery sticks or lemon wedges.