Hey everyone! I’m so excited to share this recipe for crispy fried buffalo shrimp. If you love a little spice and a lot of flavor, you’re in the right place. This recipe is so easy and quick, perfect for a game day snack, a party appetizer, or even a fun dinner. Trust me, once you start, you won’t be able to stop!
- : From prep to plate, you’re looking at about 30 minutes14.
- : The crispy coating combined with the tangy buffalo sauce is a match made in heaven23.
- : Seriously, everyone loves these!2.
- : Want it spicier? Not a problem! I’ll give you some tips to adjust the recipe to your taste5.
- 1 pound large shrimp (21/25 count), peeled and deveined, tails on or off, your call13
- 1 cup buttermilk3
- 2 eggs1
- 1/4 cup water1
- 1 1/2 cups all-purpose flour1
- 1 tablespoon spicy seasoned salt (like Tony Chachere’s)1
- 1 teaspoon paprika3
- 1 teaspoon garlic powder3
- ½ teaspoon onion powder3
- ½ teaspoon kosher salt3
- ¼ teaspoon black pepper3
- ¼ teaspoon cayenne pepper3
- Vegetable oil, for frying (about 2 cups)1
- 4 tablespoons unsalted butter1
- 1/4 cup Frank’s Red Hot sauce (or your favorite)1
- (Optional) dash habanero sauce for extra spice1
- : In a bowl, mix the shrimp with buttermilk. Let it sit for about 15 minutes. This makes the shrimp extra tender35.
- : In another bowl, whisk together the flour, seasoned salt, paprika, garlic powder, onion powder, kosher salt, black pepper, and cayenne pepper3.
- : Take each shrimp from the buttermilk, let the excess drip off, and then dredge it in the flour mixture, making sure it’s fully coated. Place the coated shrimp on a baking sheet3.
- : In a large pot, heat about 2 inches of vegetable oil to 350°F (180°C)3.
- : Carefully drop the shrimp into the hot oil, a few at a time, so you don’t overcrowd the pot. Fry for 2-3 minutes on each side, until golden brown and crispy3.
- : While the shrimp are frying, melt the butter in a small saucepan. Stir in the Frank’s Red Hot sauce (and habanero, if you dare!). Keep warm1.
- : Remove the fried shrimp with a slotted spoon and place them on a paper towel-lined plate to drain. Then, transfer them to a bowl and drizzle with the warm buffalo sauce, tossing to coat3.
- : Serve immediately with blue cheese or ranch dressing for dipping13.
- : A squeeze of fresh lemon juice brightens up the flavors1.
- : Add some crisp celery sticks for a refreshing crunch2.
- : Serve with a side of fries and coleslaw for a complete meal3.
- : Add more cayenne pepper to the flour mixture or more habanero sauce to the buffalo sauce for extra heat13. For a milder flavor, reduce the amount of hot sauce5.
- : Not a fan of buffalo sauce? Try BBQ, honey mustard, or Thai chili sauce5.
- : For a lighter option, you can air fry the shrimp. Spray them with oil and cook at 400°F (200°C) for about 8-10 minutes, flipping halfway through.
I don’t recommend it. Pre-cooked shrimp can become rubbery if fried again5.
Vegetable, canola, or peanut oil work great because they have high smoke points2
.They’re best served immediately, but if you have leftovers, store them in the fridge and reheat in the oven or air fryer to regain some crispiness2.
- Calories: 400
- Fat: 14g
Enjoy your crispy buffalo shrimp! Let me know how they turn out, and don’t forget to tag me in your photos!
