Buffalo Shrimp Recipe

Prep shrimp

Pat shrimp dry with paper towels and set them in a single layer on a plate. Trim tails if desired. Drying helps breading adhere and prevents oil from spitting.

Make wet mixture

In a shallow bowl, whisk together the large egg and 1/4 cup buttermilk until smooth.

Make dry mixture

In a separate shallow bowl, combine the flour, cornstarch, breadcrumbs, garlic powder, onion powder, smoked paprika, kosher salt, and black pepper. Mix until uniform.

Dredge shrimp

Working in batches of 8–10 shrimp, dredge each shrimp first in the flour mixture (shake off excess), dip into the egg-buttermilk mixture, then return to the dry mixture pressing lightly so the breadcrumbs adhere. Place breaded shrimp on a wire rack and let rest 5 minutes to set the coating.

Heat oil

Pour about 1/2 to 3/4 inch of vegetable oil into a heavy skillet (cast iron preferred). Heat over medium-high until oil reaches 350°F (175°C) or a breadcrumb dropped into the oil sizzles and browns in about 30–40 seconds.

Fry shrimp

Fry breaded shrimp in batches—do not overcrowd—about 1.5 to 2 minutes per side, until golden brown and cooked through (internal temperature ~120–130°F for shrimp). Use a slotted spoon or tongs to transfer cooked shrimp to a paper towel-lined tray or wire rack to drain. Keep warm in a low oven (200°F / 95°C) if needed while finishing remaining shrimp.

Make sauce

In a small saucepan over low heat, melt the 4 tablespoons unsalted butter. Add 1/2 cup hot sauce, 1 teaspoon honey, 1 teaspoon white vinegar, 1/2 teaspoon Worcestershire sauce, 1/8 teaspoon cayenne (if using), and 1/4 teaspoon salt. Whisk and warm gently until the butter is fully combined and sauce is glossy, 1–2 minutes. Do not boil. Taste and adjust heat/balance if desired.

Toss shrimp in sauce

Place the fried shrimp in a large mixing bowl. Pour the warm buffalo sauce over shrimp and toss gently but quickly to coat evenly. Work in batches if needed so shrimp stay crisp; toss just before serving to retain crunch. Transfer coated shrimp to a serving platter.

In a small bowl, combine 1/2 cup mayonnaise, 1/4 cup sour cream, 2 tablespoons buttermilk, 1/2 cup crumbled bleu cheese, 1 teaspoon lemon juice, 1/4 teaspoon Worcestershire sauce, 1/4 teaspoon garlic powder, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Stir until mostly smooth, leaving some blue cheese chunks for texture. Taste and adjust seasoning or thin with more buttermilk to desired consistency. Chill at least 15 minutes to allow flavors to meld.

Arrange buffalo shrimp on a platter with celery sticks and lemon wedges. Sprinkle chopped parsley over shrimp if desired. Serve immediately with the chilled bleu cheese dressing on the side for dipping.