Buffalo Shrimp Recipe

Prepare shrimp

Pat the shrimp dry with paper towels. If tails are left on, blot them dry as well. Season the shrimp lightly with 1/4 teaspoon of the salt and a pinch of black pepper.

Make batter

In a medium bowl whisk together the all-purpose flour, cornstarch, cornmeal (if using), baking powder, garlic powder, onion powder, paprika, remaining salt and pepper. In a separate small bowl whisk the egg and cold club soda (or cold water) until combined. Pour the wet mixture into the dry and stir just until combined—do not overmix; the batter should be slightly lumpy. If batter seems too thick to coat, add up to 1–2 tablespoons more cold water.

Heat oil

Pour oil into a large heavy skillet or Dutch oven to a depth of about 1 to 1 1/2 inches (enough to half-submerge shrimp). Heat over medium-high until the oil registers 350–365°F (175–185°C) on a thermometer. If you don't have a thermometer, test with a small drop of batter: it should sizzle and float immediately, browning in about 1–1.5 minutes.

Fry shrimp

Working in batches (do not overcrowd), dip each shrimp into the batter, letting excess drip off, and gently lower into hot oil. Fry for 1.5–2.5 minutes per batch, turning once, until golden brown and cooked through. Remove with a slotted spoon or spider to a paper towel–lined tray to drain. Keep cooked shrimp in a warm oven (200°F / 95°C) on a wire rack if necessary while frying remaining shrimp.

While shrimp fry (or before heating oil), make the buffalo sauce. In a small saucepan set over low heat, combine the hot sauce, butter, honey (if using), Worcestershire, apple cider vinegar and 1/8 teaspoon salt. Whisk continuously until the butter melts and the mixture is smooth and slightly thickened, about 2–3 minutes. Taste and adjust seasoning—add a little more butter to mellow or another pinch of vinegar for brightness. Keep warm until ready to toss with shrimp.

Transfer the drained fried shrimp to a large mixing bowl. Pour the warm buffalo sauce over the shrimp and gently toss to coat each piece evenly. Work quickly so the coating stays crisp but the sauce adheres.

Arrange the buffalo shrimp on a platter with celery sticks on the side. Serve immediately with ranch dressing for dipping. Garnish with chopped parsley or chives and lemon wedges if desired.