Buffalo Shrimp Recipe

Prep shrimp

Pat shrimp dry with paper towels. If shrimp are slightly larger than popcorn size, cut into bite-size pieces so they are roughly uniform. Place in a bowl and season with 1/2 teaspoon of the salt and a pinch of the black pepper.

Make coating stations

In a shallow bowl, whisk the egg and buttermilk together. In another bowl, combine the flour, cornstarch, remaining 1/2 teaspoon salt, remaining black pepper, garlic powder and breadcrumbs (if using). Set both bowls side by side.

Coat shrimp

Working in batches, dredge a few shrimp in the flour mixture, then dip into the egg mixture, then return to the flour mixture for a final light coating. Shake off excess and place on a wire rack while heating oil. Repeat until all shrimp are coated.

Heat oil

Pour the oil into a heavy skillet or pot to a depth of about 1/2 inch (enough for shallow frying). Heat over medium-high until oil reaches 350°F (175°C) or a breadcrumb sizzles and browns in about 30 seconds. If you don't have a thermometer, keep oil at a steady medium-high—test with one shrimp first.

Fry shrimp

Fry shrimp in small batches (avoid crowding) for about 1.5–2 minutes per side, or until golden brown and cooked through. Use a slotted spoon to transfer fried shrimp to a paper towel-lined tray or wire rack to drain. Keep warm in a low oven (200°F/95°C) while finishing remaining shrimp.

Make sauce

In a small saucepan over low heat, combine the hot sauce, butter, honey, vinegar, Worcestershire sauce, paprika, cayenne (if using) and 1/8 teaspoon salt. Stir constantly until butter melts and sauce is smooth and slightly thickened, about 2–3 minutes. Do not boil. Taste and adjust honey or vinegar for balance.

Toss shrimp in sauce

Place a portion of fried shrimp in a large bowl. Pour enough warm Buffalo sauce over shrimp to coat (reserve a little sauce for serving), then gently toss with tongs or a spoon until evenly coated. Repeat with remaining shrimp in a second batch so coating is even and shrimp remain crisp.

Transfer sauced shrimp to a serving platter. Sprinkle chopped parsley or chives over the top if using. Serve immediately with celery sticks and blue cheese or ranch dressing on the side for dipping. Provide the reserved extra Buffalo sauce for those who want it spicier.