Buffalo Shrimp
This easy buffalo shrimp recipe is the perfect choice for game nights as an appetizer, but also a great recipe for a main course meal. You can make these in the air fryer or by deep frying in just a few simple steps.
Ingredients
- ¾ cup all-purpose flour
- ¼ cup cornstarch
- ½ teaspoon garlic powder
- 1 teaspoon coarse black pepper
- 1 teaspoon paprika
- 1 teaspoon Cajun or creole seasoning
- 1 pound raw deveined peeled shrimp
- ½ cup Frank’s buffalo sauce
- vegetable oil or shortening for frying at least 4 cups
- Ranch dressing or blue cheese dressing for dipping optional
Instructions
- Be sure that shrimp are thawed completely. Rinse in a sieve and allow to drain.
- In a large Ziploc bag combine flour, cornstarch, garlic powder, black pepper, paprika, Cajun seasoning. Stir to combine thoroughly.
- Working in batches, add a handful of the shrimp to the bag, seal, and shake to coat the shrimp in the seasoning mixture. Remove the shrimp from the bag and set out on a wire rack (place rack on top of a sheet pan to catch any excess flour).
- After coating all of the shrimp in the first coating, set the shrimp in the refrigerator for 20-30 minutes to help the coating adhere to the shrimp.
- Coat the shrimp with a second layer of the flour/seasoning.
- Meanwhile, fill a dutch oven or heavy stock pot with 3-4 inches of oil. Heat until the oil reaches 375°F (this will take 10-15 minutes).
- Carefully drop several coated shrimp at a time into the hot oil and fry until golden brown and crispy (about 2-3 minutes). Toss the shrimp around in the oil a couple times to ensure even cooking. Maintain an oil temperature of 350°F for best results. The chicken tenders will cook through in about 5 minutes. I’ve found that as long as the oil temperature is maintained correctly, the chicken will be cooked by the time the breading is a deep golden brown.
- Place cooked shrimp on a few layers of paper towel to soak up excess oil.
- Carefully toss the shrimp with the buffalo sauce and serve immediately with blue cheese dressing (or ranch.)
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Notes
Storage:
Buffalo shrimp are best right after frying. Store leftovers in the refrigerator, but know the coating will become soggy. Do not freeze.
Notes:
Monitor the oil with a candy or deep fryer thermometer to check. It will lose some heat as the cold shrimp are added, so adjust the burner as needed to keep the oil hot.
For best results use vegetable oil, shortening, or peanut oil.
If you own a deep fryer use that instead! The oil temperature is held even and you don’t have to throw away the oil each time.
The shrimp are crispiest right as they come out of the fryer.
Toss batches in the buffalo sauce and serve as they come out of the oil.
Adjust the amount of sauce to your liking.
Feel free to dip the shrimp in the sauce instead of tossing.
Nutrition
Calories: 256kcal | Carbohydrates: 58g | Protein: 4g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 935mg | Potassium: 771mg | Fiber: 6g | Sugar: 1g | Vitamin A: 374IU | Vitamin C: 6mg | Calcium: 60mg | Iron: 2mg
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