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Crispy Buffalo Shrimp brings the perfect mix of crunch, heat, and buttery sauce to your weeknight lineup — a Pinterest-friendly favorite that’s easy to make and impossible to resist. This recipe gives you crisp, well-seasoned shrimp tossed in a tangy buffalo butter sauce for a snack, appetizer, or main that always gets rave reviews.
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Why You’ll Love This Crispy Buffalo Shrimp Recipe
- Ultra-crispy coating gives perfect crunch every time
- Quick to make: ready in about 20–30 minutes
- Crowd-pleasing heat — easy to dial up or down for picky eaters
- Great for meal prep: make extra and reheat in the oven or air fryer
- Versatile: serve as appetizer, main, or on tacos and salads
Ingredients Needed :
Protein
- 1 pound Jumbo or Large Shrimp (Peeled and deveined; can substitute with chicken.)
Dry Coating / Frying Mix
- 1 cup All-Purpose Flour
- 1/2 cup Cornstarch (Can substitute with potato starch for a gluten-free option.)
- 1 teaspoon Salt (Adjust to personal preference.)
- 1 tablespoon Creole or Seafood Seasoning (Replace with Cajun seasoning if unavailable.)
- 1 teaspoon Granulated Garlic or Garlic Powder (Fresh garlic can substitute.)
- 1 teaspoon Lemon Pepper (Can be replaced with black pepper and lemon zest.)
- 1/2 teaspoon Cayenne Pepper (Adjust based on spice preference.)
- 1 teaspoon Onion Powder (Can substitute with fresh onion sautéed in oil.)
- 1 teaspoon Cumin (Omit if unavailable, or replace with chili powder.)
Frying Oil
- 2 cups Vegetable or Peanut Oil (Peanut oil adds a nuttier flavor.)
Buffalo Sauce
- 1/2 cup Hot Sauce (e.g., Frank’s) (Any favorite hot sauce can work.)
- 1/2 cup Butter (Margarine can substitute.)
- 1 tablespoon Worcestershire Sauce (Omit if unavailable.)
Step-by-Step Instructions :
- Pat shrimp dry and season lightly with a pinch of salt and pepper.
- Whisk together flour, cornstarch, and all spices in a shallow bowl. Dredge shrimp, shaking off excess.
- Heat oil in a heavy skillet or Dutch oven to 350°F. Fry shrimp in batches 1–2 minutes per side until golden and crisp; drain on paper towels.
- While shrimp fry, melt butter in a small saucepan over low heat, whisk in hot sauce and Worcestershire until smooth.
- Toss fried shrimp in the warm buffalo sauce until evenly coated. Serve immediately.
Serving Suggestions Crispy Buffalo Shrimp Recipe
- Serve with crisp celery sticks and blue cheese or ranch for dipping.
- Pile on toasted hero rolls for buffalo shrimp Po’ boys.
- Top a green salad or grain bowl for a spicy protein boost.
- Add to tacos with slaw and lime crema for a flavor-packed dinner.
Tips for SuccessCrispy Buffalo Shrimp Recipe
- Dry shrimp well: moisture ruins the crisp, so pat them completely dry.
- Keep oil temperature steady at 350°F for even browning and minimal oil absorption.
- Fry in small batches so shrimp don’t crowd the pan and lose heat.
- Warm the sauce gently — don’t boil the butter or it can separate.
- For extra crunch, let coated shrimp rest 5 minutes before frying to set the batter.
- Reheat in a 400°F oven or air fryer for 4–6 minutes to revive crispiness.
variation (if any)
- Air Fryer Version: Spray coated shrimp lightly with oil and air fry at 400°F for 6–8 minutes, flipping halfway.
- Less Heat: Reduce cayenne in coating and mix half hot sauce / half melted butter for a milder sauce.
- Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free flour blend and use potato starch instead of cornstarch.
FAQs
Q: Can I use frozen shrimp?
A: Yes — thaw fully, pat dry, and remove excess water before coating to keep the crust crispy.
Q: How spicy is this recipe?
A: It’s medium-hot thanks to cayenne and hot sauce, but both are easy to reduce for a milder result.
Q: Can I make the buffalo sauce ahead?
A: Yes. Make and refrigerate the sauce, then gently rewarm and toss with freshly fried shrimp right before serving.
Q: What’s the best dip for buffalo shrimp?
A: Classic blue cheese or a cool ranch dressing are perfect contrasts to the heat.
Q: How long will leftovers keep?
A: Store in an airtight container in the fridge up to 2 days. Re-crisp in the oven or air fryer before serving.
Conclusion
If you want another crispy buffalo shrimp technique for reference or inspiration, this Crispy Pan Fried Buffalo Shrimp – Butter & Baggage guide offers a great complementary approach to frying and saucing that pairs well with the method here.
Ingredients
Protein
- 1 pound Jumbo or Large Shrimp (Peeled and deveined; can substitute with chicken.)
Dry Coating / Frying Mix
- 1 cup All-Purpose Flour
- 1/2 cup Cornstarch (Can substitute with potato starch for a gluten-free option.)
- 1 teaspoon Salt (Adjust to personal preference.)
- 1 tablespoon Creole or Seafood Seasoning (Replace with Cajun seasoning if unavailable.)
- 1 teaspoon Granulated Garlic or Garlic Powder (Fresh garlic can substitute.)
- 1 teaspoon Lemon Pepper (Can be replaced with black pepper and lemon zest.)
- 1/2 teaspoon Cayenne Pepper (Adjust based on spice preference.)
- 1 teaspoon Onion Powder (Can substitute with fresh onion sautéed in oil.)
- 1 teaspoon Cumin (Omit if unavailable, or replace with chili powder.)
Frying Oil
- 2 cups Vegetable or Peanut Oil (Peanut oil adds a nuttier flavor.)
Buffalo Sauce
- 1/2 cup Hot Sauce (e.g., Frank’s; Any favorite hot sauce can work.)
- 1/2 cup Butter (Margarine can substitute.)
- 1 tablespoon Worcestershire Sauce (Omit if unavailable.)
Instructions
Preparation
- Pat shrimp dry and season lightly with a pinch of salt and pepper.
- Whisk together flour, cornstarch, and all spices in a shallow bowl. Dredge shrimp, shaking off excess.
Cooking
- Heat oil in a heavy skillet or Dutch oven to 350°F.
- Fry shrimp in batches 1–2 minutes per side until golden and crisp; drain on paper towels.
- While shrimp fry, melt butter in a small saucepan over low heat, whisk in hot sauce and Worcestershire until smooth.
- Toss fried shrimp in the warm buffalo sauce until evenly coated. Serve immediately.
