Buffalo Shrimp Recipe

Prep shrimp

Pat the shrimp dry with paper towels. If shells/tails remain, remove or leave tails on for presentation. Season the shrimp lightly with 1/4 tsp kosher salt and 1/8 tsp black pepper.

Make dredge and batter

In a shallow bowl or pie plate whisk together the buttermilk and egg until combined. In a separate wide bowl combine the flour, cornstarch, paprika, garlic powder, onion powder, cayenne, remaining 3/4 tsp kosher salt and remaining 3/8 tsp black pepper. Stir to combine so the mixture is uniform.

Coat shrimp

Working in batches, dip each shrimp into the buttermilk-egg mixture, letting excess drip off, then dredge in the flour mixture, pressing lightly to make an even coating. Place coated shrimp on a wire rack while you heat the oil. Repeat until all shrimp are coated.

Heat oil

Pour about 1 cup (or enough) vegetable oil into a heavy skillet or sauté pan to reach about 1/2 inch depth. Heat the oil over medium-high heat until it reaches 350°F (175°C) or until a small pinch of flour sizzles and browns slowly.

Fry shrimp

Fry the shrimp in a single layer in batches for 1.5–2.5 minutes per side, depending on size, until golden and crisp and the shrimp are opaque and firm. Do not overcrowd the pan. Remove with a slotted spoon to a wire rack or paper towel-lined plate. Lightly season with a pinch of salt immediately after frying.

Make sauce

In a small saucepan over low heat, melt the butter. Add the minced garlic and cook 20–30 seconds until fragrant (do not brown). Stir in the hot sauce, honey (or sugar), distilled vinegar, Worcestershire sauce, 1/4 tsp salt and 1/8 tsp black pepper. Whisk continuously until the butter is fully incorporated and the sauce is smooth and slightly thickened, about 1–2 minutes. Taste and adjust heat/sweetness.

Toss shrimp in sauce

Place the fried shrimp in a large bowl. Pour the warm buffalo sauce over the shrimp and gently toss until evenly coated. If you prefer a lighter coating, reserve some sauce to drizzle when serving.

Arrange the sauced shrimp on a platter. Sprinkle with chopped parsley or chives if using. Serve immediately with blue cheese or ranch dressing, celery sticks and lemon wedges on the side for squeezing. Leftover shrimp can become soggy, so serve right away for best crispness.