Buffalo Fried Shrimp Recipe

Prepare shrimp

Rinse shrimp under cold water and pat dry thoroughly with paper towels. Place shrimp in a bowl.

Add 3 tablespoons buttermilk, 1 tablespoon hot sauce, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper to the bowl with shrimp. Mix to coat evenly. Cover and refrigerate for 15–30 minutes to lightly marinate (buttermilk helps tenderize and helps breading adhere).

Make breading mix

In a shallow wide bowl or rimmed plate, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1/2 cup panko breadcrumbs, 1 teaspoon paprika, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon cayenne pepper, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper until evenly combined.

Set up a dredging station: the marinated shrimp bowl (buttermilk mixture) and the breading bowl. One at a time, remove shrimp from the marinade allowing excess to drip off, then press shrimp into the breading mixture to coat completely, pressing gently so panko adheres. Transfer breaded shrimp to a wire rack set over a sheet pan. Repeat until all shrimp are breaded. If time allows, refrigerate breaded shrimp uncovered for 10–15 minutes to help the coating set.

Heat oil

Pour about 2 cups neutral oil into a heavy, deep skillet or shallow pot (oil should be about 1–1.5 inches deep). Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, heat until a small pinch of breading sizzles and turns golden in about 30 seconds.

Fry shrimp in batches (do not overcrowd) for 2–3 minutes per side, or until golden brown and cooked through. Large shrimp will cook quickly; internal flesh should be opaque and firm. Use a slotted spoon or spider to transfer shrimp to a paper towel-lined tray to drain. Let oil return to temperature between batches.

Make sauce

While frying the last batch, melt 4 tablespoons unsalted butter in a small saucepan over low heat. Add 1/2 cup hot sauce, 1 teaspoon minced garlic, 1/2 teaspoon Worcestershire sauce, 1 teaspoon honey (optional), 1/2 teaspoon lemon juice, and 1/4 teaspoon salt. Whisk and warm gently until combined and glossy. Do not boil.

Place the hot fried shrimp in a large warm bowl. Pour the buffalo sauce over the shrimp and toss gently to coat evenly. Alternatively, for a lighter coating, toss just half the shrimp in sauce and serve the rest plain on the side.

Transfer sauced shrimp to a serving platter. Sprinkle with chopped parsley if using. Serve immediately with blue cheese dressing (or ranch), celery sticks, and lemon wedges for squeezing over. Provide extra hot sauce at the table if desired.

Notes: For a crispier finish, after tossing in sauce, return shrimp to a 400°F (200°C) oven on a sheet pan for 2–3 minutes to re-crisp. Adjust cayenne and hot sauce amounts to taste for desired heat level.