Buffalo Shrimp Recipe

Prep the shrimp

Pat shrimp dry with paper towels. If not already done, remove shell and devein; leave tails on if desired for presentation. Keep shrimp cold until ready to coat.

Make the dry mix

In a shallow bowl or wide plate, whisk together flour, cornstarch, baking powder, garlic powder, paprika, salt, and black pepper until evenly combined.

Make the wet mix

In a second shallow bowl, whisk the egg and buttermilk together until smooth.

Coat the shrimp

Working in batches (to avoid crowding), dip each shrimp first into the wet mix, letting excess drip off, then dredge in the dry mix, pressing lightly so the coating adheres. Place coated shrimp on a wire rack set over a sheet pan while you heat the oil.

Heat the oil

Pour oil into a deep skillet or medium saucepan to a depth of about 1.5–2 inches (roughly covering 3/4 of the pan). Heat over medium-high until the oil reaches 350°F (175°C) on a thermometer. If you don’t have a thermometer, test with one coated shrimp — it should sizzle steadily and sink briefly then rise when done.

Fry the shrimp

Fry shrimp in small batches (4–6 at a time depending on pan size) for 1.5–2.5 minutes, flipping once if needed, until golden brown and cooked through. Internal shrimp temperature should be 120–125°F and flesh opaque and firm. Do not overcrowd the pan to maintain oil temperature.

Drain

Use a slotted spoon to transfer fried shrimp to a wire rack or paper towel–lined tray to drain. Keep warm in a low oven (200°F / 95°C) if making multiple batches.

Make the sauce

In a small saucepan over low heat, melt the butter gently. Add hot sauce, brown sugar (if using), apple cider vinegar, Worcestershire sauce, garlic powder, and salt. Whisk until fully combined and warmed through, about 1–2 minutes. Do not boil. Taste and adjust heat or acidity: add more hot sauce for heat, more butter to mellow, or a pinch more sugar to balance.

Toss shrimp in sauce

Place the fried shrimp in a large mixing bowl. Pour the warm buffalo sauce over the shrimp and toss gently but thoroughly until each piece is evenly coated. Work quickly so the coating remains crisp rather than becoming soggy.

Plate and garnish

Transfer sauced shrimp to a serving platter. Garnish with chopped parsley and serve immediately with celery sticks and blue cheese or ranch dressing on the side. Offer lemon wedges for squeezing if desired.

Optional: Bleu cheese toss

If customers request bleu cheese tossed, crumble 1/4–1/3 cup of high-quality bleu cheese and gently fold it into the warm sauced shrimp just before serving so pieces remain slightly intact. Serve extra bleu cheese dressing on the side.