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Buffalo Shrimp

SUBMITTED BY: JIGGYnFL PHOTO BY: SunnyByrd

"This is the BEST...you can adjust the intensity of the buffalo sauce to your liking. We like it HOT!!"
RECIPE RATING:
The reviewer gave this recipe 150 stars. This recipe average a 4.7 star rating.
Read Reviews (118)
PREP TIME  15 Min
COOK TIME  20 Min
READY IN  45 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 2 cups all-purpose flour
  • 2 tablespoons Creole-style seasoning
  • 1 tablespoon garlic powder
  • 1 tablespoon ground cayenne pepper
  • 1 teaspoon onion powder
  • 1 teaspoon freshly ground black pepper
  • 1 pound large shrimp, peeled and deveined with tails attached
  • 4 cups oil for frying
  •  
  • BUFFALO SAUCE:
  • 4 cloves garlic, minced
  • 2 1/2 tablespoons butter
  • 6 ounces hot pepper sauce
  • 1 teaspoon ground cayenne pepper

DIRECTIONS

  1. In a large resealable plastic bag, combine the flour, Creole-style seasoning, garlic powder, ground cayenne pepper, onion powder, and ground black pepper. Seal the bag and shake a few times to combine the ingredients well.
  2. Rinse the shrimp under cold water and place them in the plastic bag with the flour mixture. Seal the bag and shake to coat all of the shrimp well with the flour mixture.
  3. Place the coated shrimp on a cookie sheet and place in the refrigerator for 15 to 20 minutes. Save remaining flour mixture in the bag.
  4. In a mixing bowl, whisk together garlic, butter hot sauce and cayenne pepper; set aside. In a pot, heat the oil to 375 degrees F (190 degrees C).
  5. Remove shrimp from refrigerator and shake a second time in flour mixture.
  6. Place the shrimp in hot oil and fry until pink, about 2 to 3 minutes. Immediately coat with buffalo sauce.

FOOTNOTES

  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 13, 2004 by Gordon
This was excellent!! At age 73 I like spicy foods, but not KILLER spicy. I omitted the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 31, 2003 by JIGGYnFL
I'm the person who orginally entered this recipe. We tried something different the last time... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 31, 2003 by JUSTCYN
I used collassal shrimp and a fry baby type deep fryer and found that this is the way to go... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 31, 2006 by sly50
If you don't like spicy, this isn't the recipe for you if you don't have the sense to adjust... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 13, 2004 by KGOLD
My husband and I could have eaten twice as much shrimp as I actually made. As a vegetable I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 31, 2003 by cadensmom
These were sooo good! We will be having these again and again. I made cheesy ranch new red... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 1, 2004 by MMHARLAN
This was an easy dinner to prepare. I served it with rice and garlic bread for a complete... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 2, 2004 by MYRTS78
I made this recipe tonight for dinner, it was excellent! It was fairly easy to prepare and was... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 2, 2004 by PERKINSKAREN
I cut down on the cayanne. My kids loved it so much, they asked me to make it again the... MORE