Buffalo Shrimp Recipe

Prepare shrimp

Pat the shrimp dry with paper towels. If frozen, fully thaw and drain. Lightly season the shrimp with 1/4 tsp salt and 1/8 tsp black pepper.

Make batter

In a large bowl combine 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp garlic powder, 1/2 tsp onion powder, 3/4 tsp salt (reserve remaining for seasoning after frying), and 1/2 tsp black pepper. Whisk to blend. Slowly whisk in 3/4 cup cold club soda (or cold water) until a smooth, slightly thick batter forms—batter should coat the back of a spoon but still be pourable. If too thick, add a tablespoon of cold water.

Heat oil

Pour about 2 cups vegetable oil into a heavy-bottomed skillet or Dutch oven (enough for 1–1.5 inches depth). Heat over medium-high until oil reaches 350°F (175°C) or until a small drop of batter sizzles and rises immediately when added. Maintain temperature around 325–350°F during frying.

Fry shrimp

Working in batches of about 6–8 shrimp to avoid crowding, dip each shrimp into the batter to coat, letting excess drip off, then carefully lower into hot oil. Fry 2–3 minutes per batch, turning if necessary, until batter is golden brown and shrimp are opaque and cooked through (internal texture firm, not rubbery). Use a slotted spoon to transfer fried shrimp to a wire rack set over a baking sheet or paper towels. Lightly season with remaining salt and a pinch of pepper while hot. Repeat until all shrimp are fried.

Make buffalo sauce

While shrimp fry, melt 3 tbsp unsalted butter in a small saucepan over low heat. Add 1/2 cup hot sauce, 1 tsp brown sugar (optional), and 1 tsp apple cider vinegar (optional). Whisk and warm just until combined and glossy—do not boil. Taste and adjust: add a pinch of sugar to mellow or an extra teaspoon vinegar to brighten if desired.

Toss shrimp in sauce

Place the fried shrimp in a large mixing bowl. Pour the warm buffalo sauce over the shrimp and gently toss with tongs or a spatula until evenly coated. Work quickly so the batter remains crisp but is well glazed. Transfer coated shrimp to a clean serving plate or basket; any excess sauce can be spooned over.

Arrange celery sticks and optional carrot sticks on the serving plate alongside the buffalo shrimp. Put ranch or blue cheese dressing in a small bowl for dipping.

Garnish the shrimp with chopped fresh parsley if using. Serve immediately while hot and crispy. Recommend serving 3–4 shrimp per person as a snack/shareable and offering extra napkins.