Buffalo Shrimp Recipe - Allrecipes.com
Buffalo Shrimp Recipe
  • READY IN 45 mins

Buffalo Shrimp

Recipe by  

"This is the BEST...you can adjust the intensity of the buffalo sauce to your liking. We like it HOT!!"

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
ADVERTISEMENT
  • PREP

    15 mins
  • COOK

    20 mins
  • READY IN

    45 mins

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.
Kitchen-Friendly View

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.
ADVERTISEMENT

Reviews More Reviews

Most Helpful Positive Review
Feb 13, 2004

This was excellent!! At age 73 I like spicy foods, but not KILLER spicy. I omitted the cayenne pepper from the sauce--turned out to be perfect for me. As another viewer suggested, I left the shrimp in the bag after the first shaking, refrigerated it for about 20 minutes while I finished my scotch and water and the deep fryer was heating to temperature, and then sifted excess flour off. Placed in the deep fryer for 3 minutes, removed and covered with the sauce. PERFECTOMENTO!! I served it to myself with a spinach salad with mushrooms, hard boiled eggs, bacon bits, and the spinach dressing from another contributer to this site. I highly recommend this to any young, middle-age, or senior citizen.

 
Most Helpful Critical Review
Feb 28, 2012

Made these last night and they were good. I used EVOO for the frying and they didn't get as crispy as I had hoped so I would recommend a different oil. I also used a bottled Buffalo sauce (that I love) so that was easy. I served it with a spinach salad and long grain rice. Tasty - will keep practicing to make better.

 
Dec 31, 2003

I'm the person who orginally entered this recipe. We tried something different the last time we made it - we dipped the shrimp in egg and then flour, then repeated this. It put a heavier coating on the shrimp. My husband like this way better, I still prefer the original recipe. Just thought I'd share this information with you...Janet Roetzel

 
Jul 31, 2006

If you don't like spicy, this isn't the recipe for you if you don't have the sense to adjust it to your own taste! I made these tonight, my husband isn't even a big shrimp fan but he really liked these. Although there is no way I'm cooking anything that calls for 4 cups of oil for deep frying, I followed the instructions to a T and sprayed them with Pam, broiled them and then tossed them in the sauce. EXCELLENT!!! A definite keeper, thank you Janet.

 
Dec 31, 2003

I used collassal shrimp and a fry baby type deep fryer and found that this is the way to go with the really big shrimp. Take them out as soon as they just turn golden. I've made rubber out of the big shrimp when boiling or grilling or they aren't done enough. These are fantastic. We love Buffalo Chicken Wings and I have a standard recipe I use for the sauce using Frank's Hot sauce (it's slightly garlicky as it is) and butter. I used that instead of making the sauce in the recipe. These were terrific! I've made them several times so far and I'll make them again.

 
Jan 01, 2004

This was an easy dinner to prepare. I served it with rice and garlic bread for a complete meal. For the coating, I left the shrimp in the bag for the 15 minutes, then shook them again (someone else suggested it) as opposed to laying the shrimp out on a cookie sheet in the fridge. My suggestion is to remove the tails, for simpler eating. And, instead of making the suggested "hot sauce" I just microwaved some butter with Frank's Hot Sauce -- worked fine.

 
Feb 13, 2004

My husband and I could have eaten twice as much shrimp as I actually made. As a vegetable I used the flour mixture to coat big chunks of zucchini and fried them too... what a meal!

 
Dec 07, 2010

Always a hit! This is a poker night favorite!

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 626 kcal
  • 31%
  • Carbohydrates
  • 54.4 g
  • 18%
  • Cholesterol
  • 198 mg
  • 66%
  • Fat
  • 32.1 g
  • 49%
  • Fiber
  • 3.1 g
  • 12%
  • Protein
  • 30.1 g
  • 60%
  • Sodium
  • 2129 mg
  • 85%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

 
ADVERTISEMENT
Go Pro!

In Season

Leftover Central
Leftover Central

The hard work's over, now celebrate the leftovers.

Best Party Recipes
Best Party Recipes

Essential eats, sips, and tips for your next gathering.

Special Holiday Offer!
Special Holiday Offer!

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!

Related Videos

Cajun Crawfish and Shrimp Etouffe

An authentic Louisiana recipe for spicy Cajun stew.

Shrimp Fra Diavolo

See how to make simple sauteed shrimp with spicy tomato sauce.

Chef John’s Deviled Shrimp Ragu

See how to make spicy shrimp ragu served over sweet, creamy corn custard.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States