Buffalo Shrimp

Okay, folks, I’m about to hit you with a recipe that seriously jazzes up dinner any day of the week. Let me introduce you to some Buffalo Shrimp magic. It’s got that fiery kick, a zesty zing, and oh boy, if you love shrimp and buffalo sauce separately, then this is going to be like combining your two BFFs into one fab dish. It’s special because it’s simple and spectacular enough to charm anyone, even if you totally forgot to get groceries (story of my life, right?).

In my house, Buffalo Shrimp is like a superstar. My hubby? Yeah, he can’t get enough of the stuff. He’ll sit with a bowl of these fiery babies in hand while “taste testing” turns into half the batch gone before I even blink! Once, during a backyard BBQ, these bad boys disappeared faster than I could say “refreshments.” Now, the little ones are starting to crave their tangy spice, which means I really have to keep an eye on these whenever they’re on the table. Needless to say, it’s one you’ll end up stapling into the family favorites section of your brain… or, like, a sticky note on the fridge.

Why You’ll Love This Buffalo Shrimp

– Because who doesn’t love shrimp with a spicy twist? It’s like a party in your mouth.
– You’re just seven ingredients away from impressing everyone — including yourself.
– Pairs perfectly with whatever random sides you have left in your fridge.
– It’s messy, delicious, and doesn’t care about fitting into miniature cooking molds.
– Perfectly imperfect, like a good set of mismatched socks.

How to Make It

Alright, listen up, because I’ve got the lowdown on turning basic shrimp into a spicy, tangy delight. First, grab your shrimp and give those suckers a good rinse (nobody wants the gritty bits!). Then, toss them around like you’re on a cooking show. Add some salt, pepper, a lil’ cornstarch to give ’em that extra crunch. You’ll want these babies crispy.

Now, heat up your skillet — don’t be shy with the oil, we want that sizzle — and lay the shrimp in, but don’t crowd them too much. Let ‘em fry up nice and golden, maybe like 2-3 minutes per side if you’re as bad with time as I am. When they’re all happy and cooked, drown them in buffalo sauce. Well, maybe not drown, but coat those beauties until they shine. All while trying not to snack on them until they’re done. If you manage that, you’re stronger than me.

Ingredient Notes

– **Shrimp:** These pink little guys are the heart of the recipe. Fresh is best, but honestly, frozen works too. Just defrost first unless you like crunchy ice bits.
– **Cornstarch:** This is the cheat to getting that perfect crispy coating, like the knight in shining armor of shrimpy goodness.
– **Buffalo Sauce:** Don’t skip this. Unless you like sad shrimp. Even if you accidentally bought the super-hot version, just roll with it for that fiery experience.
– **Oil:** Use any light oil you got. I’ve even used olive oil when I ran out, and it still worked its greasy magic.

Recipe Steps

1. Rinse and dry the shrimp.
2. Toss shrimp with salt, pepper, and cornstarch.
3. Heat oil in a skillet.
4. Fry shrimp until crispy, about 2-3 minutes per side.
5. Coat shrimp in buffalo sauce.
6. Serve, eat, and try not to inhale everything at once.

What to Serve It With

Tips & Mistakes

– Don’t walk away from the stove (burned shrimp are not the new black).
– Use paper towels to blot dry the shrimp – trust me, helps with that crispy goodness.

Storage Tips

If you somehow avoid eating them all (props!), stash the leftovers in an airtight container in the fridge. They’ll hang tight for a couple of days. Cold shrimp straight from the fridge for breakfast? A bold, delicious, and no-judgment snack choice.

Variations and Substitutions

– Swap out the buffalo sauce for a sweet chili – it’s an experience.
– No cornstarch? Try flour, but expect less crunch.
– Honey or maple syrup can sub for an extra mild sauce — even ketchup, when the pantry feels like a desert.

Buffalo Shrimp

This classic Buffalo Shrimp recipe delivers tender, spicy shrimp tossed in a tangy Buffalo sauce, perfect as an appetizer or a main dish.

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Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1 lb large shrimp, peeled and deveined
• ▢ 0.5 cup all-purpose flour
• ▢ 0.5 cup buttermilk
• ▢ 0.75 cup Buffalo wing sauce adjust based on spice preference
• ▢ 0.25 cup unsalted butter melted
• ▢ 1 tsp garlic powder
• ▢ 0.5 tsp paprika
• ▢ 0.25 tsp salt
• ▢ vegetable oil for frying

Instructions

Preparation Steps

• In a medium bowl, combine flour, garlic powder, paprika, and salt.
• Dip the shrimp into the buttermilk, then dredge in the seasoned flour mixture. Set aside.
• Heat vegetable oil in a deep skillet over medium-high heat. Fry the shrimp in batches until golden and cooked through, about 2-3 minutes per side. Drain on paper towels.
• In a separate bowl, whisk together melted butter and Buffalo wing sauce.
• Toss the fried shrimp in the Buffalo sauce mixture until evenly coated.
• Serve immediately with celery sticks and blue cheese dressing if desired.

Notes

For extra heat, add a sprinkle of cayenne pepper to the flour mixture or use a hotter wing sauce.