Buffalo Shrimp Recipe

Prepare shrimp

Pat the shrimp dry with paper towels. Season lightly with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Set aside.

Make buffalo sauce

In a small saucepan over low heat, melt the 2 tablespoons unsalted butter with 1 tablespoon hot sauce, 1 teaspoon olive oil, 1 teaspoon minced garlic and 1 teaspoon smoked paprika. Stir until combined and warm but not boiling, then remove from heat.

Toss shrimp in sauce

Place the seasoned shrimp in a medium bowl and pour about two-thirds of the warm buffalo sauce over them. Toss gently to coat. Reserve the remaining sauce for basting or serving.

Cook shrimp (pan-sear)

Heat a large skillet over medium-high heat. Add 1 teaspoon olive oil (if not already used). When shimmering, add shrimp in a single layer, cooking 1.5–2 minutes per side until opaque and just cooked through (internal temperature ~120–125°F). Avoid overcooking. Remove shrimp to a plate and immediately toss with any remaining sauce in the bowl.

Make quick bleu cheese dressing (if using homemade)

In a small bowl combine 1/2 cup bleu cheese dressing (or if making from scratch: 2 tbs mayonnaise + 2 tbs sour cream), 1 teaspoon lemon juice, 1/2 cup bleu cheese crumbles, and 1/4 teaspoon black pepper. Stir gently to combine, leaving some crumbles whole for texture. Taste and adjust salt/pepper or add a splash more lemon if needed.

Plate dressing

Spoon a small dish of bleu cheese dressing onto the serving platter or distribute into individual ramekins for dipping.

Arrange the celery sticks on the platter around the ramekin(s) of bleu cheese dressing. Place the buffalo-coated shrimp on the platter next to the celery. Sprinkle remaining bleu cheese crumbles over the shrimp and garnish with chopped parsley if desired. Serve immediately while shrimp are hot, with extra hot sauce on the side if guests want more heat.