Buffalo Shrimp Recipe
If you’re looking for a bold, fiery, and downright irresistible appetizer, Buffalo Shrimp will absolutely steal the show. Imagine plump, crunchy shrimp tossed in that signature buttery, tangy Buffalo sauce—each bite is a festival of spicy flavor offset by the delicate sweetness of the shrimp and a cloud of crispy panko. Whether you’re hosting game day, planning a party, or just craving something extraordinary for dinner, Buffalo Shrimp is the kind of dish that disappears fast (so you might want to double the recipe!).
Ingredients You’ll Need
This Buffalo Shrimp recipe celebrates simple ingredients that each play their part—bringing crunch, heat, and just a little indulgence. Don’t skip the panko or the light touch of spice; every ingredient is essential to nailing that crave-worthy balance.
- Large shrimp (1 pound): Plump and juicy, shrimp are the perfect canvas for that bold Buffalo sauce. Keep the tails on for easy grabbing, or off for extra sauciness!
- All-purpose flour (1/2 cup): Helps create a light crust that ensures your breading clings to every curve.
- Garlic powder (1/2 teaspoon): Adds an undercurrent of savory flavor that sets off the tang of the hot sauce beautifully.
- Paprika (1/2 teaspoon): Gives a whisper of warmth and a touch of smoky color to the coating.
- Salt (1/4 teaspoon): A critical seasoning to make all those flavors pop.
- Black pepper (1/4 teaspoon): A little bite of sharpness that wakes things up.
- Large eggs, beaten (2): Your glue—these help the panko form a shatteringly crisp crust.
- Panko breadcrumbs (3/4 cup): The secret to that extra-crunchy exterior we all love in Buffalo Shrimp.
- Vegetable oil (for frying): Mild-flavored and ideal for getting your shrimp perfectly golden.
- Hot sauce (1/3 cup, like Frank’s RedHot): The zesty backbone of any classic Buffalo sauce.
- Unsalted butter, melted (3 tablespoons): Brings richness and smooths out the heat of the sauce.
- Honey (1 teaspoon, optional): For those who like a touch of sweetness to tame the fire.
- Optional garnishes: Chopped green onions or parsley for color; ranch or blue cheese dressing for dunking perfection.
How to Make Buffalo Shrimp
Step 1: Prep the Shrimp and Dredging Station
Start by patting your shrimp dry with paper towels. This ensures they’ll get crispy when fried, not soggy. Next, line up three shallow bowls: one with flour mixed with garlic powder, paprika, salt, and black pepper; the second with your beaten eggs; and the third with all that fluffy panko. This little assembly line makes breading a breeze and guarantees every shrimp gets maximum crunch.
Step 2: Bread the Shrimp
One by one, dunk each shrimp into the seasoned flour, making sure it’s lightly coated. Then bathe it in the egg, and finally press it into the panko, gently turning so the breadcrumbs really cling. Lay your breaded shrimp on a plate while you finish the rest—they’re ready for their hot oil bath!
Step 3: Fry Until Golden and Crispy
Pour enough vegetable oil into a large skillet to come up about half an inch, and heat it over medium-high. When a pinch of panko sizzles instantly in the oil, you’re ready to go. Fry the shrimp in batches, being careful not to crowd the pan—about 2 to 3 minutes per side should do the trick. The shrimp will turn a gorgeous golden brown. Transfer them to a paper towel-lined plate to absorb any extra oil.
Step 4: Make the Buffalo Sauce
In a small bowl, whisk together the hot sauce, melted butter, and honey if you’re using it. This Buffalo sauce is fiery, tangy, and slightly rich—perfect for coating the crispy shrimp. There’s nothing quite like this glossy, silky sauce!
Step 5: Toss and Serve
While the shrimp are still hot and crispy, tumble them in the Buffalo sauce and toss gently until every piece is gleaming. Serve right away, garnished with chopped green onions or parsley, alongside a cool and creamy ranch or blue cheese dip. It’s Buffalo Shrimp heaven!
How to Serve Buffalo Shrimp
Garnishes
Give your Buffalo Shrimp a chef’s kiss finish by sprinkling them with vibrant chopped green onions or parsley. Not only do these add fresh flavor and color, but they also make your dish look restaurant-worthy. A squeeze of fresh lemon wouldn’t go amiss if you love a citrusy zip.
Side Dishes
If you’re looking to build a spread, serve Buffalo Shrimp with crisp celery sticks and carrot batons—classic cool crunch to balance the spicy heat. They’re also fantastic atop a simple salad of mixed greens, or paired with seasoned fries for a totally indulgent meal.
Creative Ways to Present
Bring some playful flair to the table by skewering Buffalo Shrimp for easy dipping, tucking them inside mini taco shells with a slaw, or even piling them onto a platter alongside other fun finger foods like onion rings and mozzarella sticks. If you want to go bold, try topping a baked potato with Buffalo Shrimp, a drizzle of ranch, and a sprinkle of cheese. The possibilities are endless and always delicious!
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Buffalo Shrimp (which is honestly rare!), let them cool completely and store them in an airtight container in the fridge for up to 2 days. For the best texture, keep the shrimp and the sauce separate until ready to reheat and toss together.
Freezing
While Buffalo Shrimp is best fresh, you can freeze the breaded but unfried shrimp in a single layer, then transfer to a freezer bag for up to 2 months. Let them thaw before frying or baking. Freezing the sauced shrimp isn’t recommended as it can affect the coating’s crispness.
Reheating
To recapture that fresh-out-of-the-fryer crispiness, reheat Buffalo Shrimp on a wire rack in a 400°F oven for about 8 minutes, or until sizzling and hot. Avoid the microwave if you can—it’ll make them sad and soggy.
FAQs
Can I use frozen shrimp instead of fresh?
Absolutely! Just be sure to thaw them fully and pat them as dry as possible before breading. Water is the enemy of crispiness, so don’t skip this step.
Can I bake or air fry Buffalo Shrimp instead of frying?
Yes! For a lighter, hands-off version, you can bake the breaded shrimp at 425°F for 12 to 15 minutes or air fry at 400°F for 8 to 10 minutes. They’ll come out beautifully crispy with less oil involved.
What’s the best hot sauce for Buffalo Shrimp?
Frank’s RedHot is classic for Buffalo-style dishes, but you can experiment with other cayenne-based hot sauces to suit your own spice preference. Just make sure it’s tangy and not too vinegary for the best balance.
How do I make Buffalo Shrimp less spicy?
If you want to tame the fire, use a bit less hot sauce or add extra melted butter or honey to mellow out the heat. Offering plenty of cool, creamy dip on the side helps too!
Can I make Buffalo Shrimp in advance for a party?
Buffalo Shrimp are at their very best hot and fresh, but you can bread the shrimp ahead of time and keep them covered in the refrigerator for up to 4 hours. Fry or bake just before serving, then toss in sauce and enjoy immediately.
Final Thoughts
There’s just something magical about Buffalo Shrimp that brings people together—a bold, fun, and crowd-pleasing favorite that never sticks around for long. Next time you’re in the mood to spice things up, give this recipe a try and watch the platter disappear in record time!
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Buffalo Shrimp Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Delight your taste buds with these crispy and spicy Buffalo Shrimp, perfect for game day or as a crowd-pleasing appetizer. Coated in a tangy buffalo sauce, these fried shrimp are sure to be a hit!
Ingredients
For the shrimp:
- 1 pound large shrimp (peeled and deveined, tails on or off)
- 1/2 cup all-purpose flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs (beaten)
- 3/4 cup panko breadcrumbs
- Vegetable oil for frying
For the buffalo sauce:
- 1/3 cup hot sauce (like Frank’s RedHot)
- 3 tablespoons unsalted butter (melted)
- 1 teaspoon honey (optional)
Optional:
- Chopped green onions or parsley
- Ranch or blue cheese dressing for dipping
Instructions
- Pat shrimp dry: Pat shrimp dry with paper towels.
- Set up dredging station: Prepare three bowls with flour mixture, beaten eggs, and panko breadcrumbs.
- Dredge the shrimp: Dip each shrimp in flour, egg, then breadcrumbs, pressing lightly to adhere.
- Fry the shrimp: Heat oil in a skillet and fry shrimp until golden and crispy.
- Make buffalo sauce: Whisk hot sauce, melted butter, and honey together. Toss fried shrimp in the sauce.
- Serve: Garnish with green onions or parsley and serve with dressing.
Notes
- For a lighter version, bake at 425°F for 12–15 minutes or air fry at 400°F for 8–10 minutes.
- You can also use pre-cooked shrimp and toss them in warmed buffalo sauce for a quick shortcut.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 320
- Sugar: 1g
- Sodium: 820mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 170mg
