Buffalo Shrimp (eight) Recipe

Prep shrimp

Pat the shrimp dry with paper towels and keep chilled until ready to dredge. Leaving tails on helps handle them after frying.

In a shallow bowl combine buttermilk with 1/4 tsp of the salt and 1/4 tsp of the black pepper. Add shrimp and let sit 10 minutes to tenderize and adhere the coating.

While shrimp soak, combine flour, cornstarch, garlic powder, paprika, remaining salt and pepper in a shallow dish and whisk to eliminate lumps.

Heat oil in a deep skillet or Dutch oven to 175°C (350°F). If you don't have a thermometer, test by dropping a pinch of flour: it should sizzle and float.

Remove shrimp from buttermilk, allowing excess to drip off, then dredge thoroughly in the flour mixture, pressing so a light even coating adheres. Shake off excess.

Working in a single layer (do not overcrowd), fry shrimp for 2 to 3 minutes until golden brown and cooked through (opaque and firm). Turn once during frying for even color. Maintain oil temperature near 175°C/350°F.

Use a slotted spoon to transfer cooked shrimp to a wire rack set over a sheet pan or a plate lined with paper towels to drain. Keep warm while you make the sauce.

In a small saucepan over low heat, melt the butter gently. Do not let it brown.

Once melted, whisk in the hot sauce, white vinegar, Worcestershire sauce, and honey until smooth. Taste and season with the optional 1/4 tsp salt if desired. Keep the sauce warm over the lowest heat, stirring occasionally.

Place the warm fried shrimp in a large bowl. Pour the warm buffalo sauce over the shrimp (reserve 1–2 tablespoons if you prefer a lighter coating) and toss gently but thoroughly so each shrimp is evenly coated.

Arrange the sauced shrimp on a serving plate with celery sticks alongside. Sprinkle chopped parsley if using and serve immediately with ranch or bleu cheese dressing and lemon wedges on the side.