Reviewed: Jun. 24, 2008

Very tasty. I served it with blue cheese dressing, and my husband really liked it. I have also substituted the shrimp in this recipe for Tilapia. Tastes just as good if you are not a big shellfish eater.

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SpanishHelper


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Reviewed: Apr. 24, 2008

This was great. Next time I will omit the sauce though cause it was spicey! Great recipe, thanks for sharing.

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Khristin

	Cooking Level: Intermediate Home Town: Mooresville, North Carolina, USA Living In: Charlotte, North Carolina, USA
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Reviewed: Apr. 12, 2008

This was awesome! I used it as an appetizer at a party and everyone loved it. With ranch dressing to dip, it was great. I did have to fry it longer than it said, but other than that I followed the directions exactly.

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Kay

	Cooking Level: Beginning Home Town: Cleveland, Ohio, USA Living In: Louisville, Kentucky, USA
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Reviewed: Apr. 4, 2008

This was SO good!! The only change I made was to use one cup of flour instead of two (still had a ton of mix left over) but with the stated quantities of spices. I also just put the mix and shrimp in a lidded bowl, shook, refrigerated, then shook again. The shrimp take no time at all to cook, maybe 30 seconds per side. Served with the hot sauce, and Ranch. Amazing. Thanks so much!

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Caroline C

	Cooking Level: Expert Living In: Columbus, Ohio, USA
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Reviewed: Mar. 30, 2008

this was quite good. i used jumbo? shrimp, 26/31 count per lb. next time i'll use two lbs. as one lb. is barely enough for two servings if you like shrimp like we do. i also made some buffalo chicken legs with the same recipe. i call them hot legs. used my trusty lectric fry pan. do not over cook the shrimp, as soon as you get them all in there, start to turn once and then remove.

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splaz57

	Cooking Level: Intermediate
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Reviewed: Mar. 29, 2008

This was fabulous! My husband is allergic to chicken and this TOTALLY satisfied his craving for something buffalo style. I used much less oil - probably about 2 cups (or less) of peanut oil and fried them in a large skillet. I did not make the sauce - just tossed the shrimp right before serving with some Louisiana Hot Sauce. There is NO need for all that extra butter (although it probably is tasty). I'll be making this again very soon!

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Alice

	Cooking Level: Expert Living In: Tampa, Florida, USA
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Reviewed: Mar. 29, 2008

These were hot hot hot hot...I like hot/spicy food and this was too much. I would cut the cayenne in half next time. These were crispy right out of the oil and I recommend tossing them in the sauce right away and eating them ASAP because they get cold quick. I think I might try to do the egg wash then flour then egg wash then flour next time to give them a little more coating but overall these ROCKED the house!

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EdPeters1

	Cooking Level: Intermediate Home Town: Uniontown, Pennsylvania, USA Living In: Alexandria, Virginia, USA
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Reviewed: Mar. 27, 2008

This is really good - and really spicy! It was also quick and easy to make. The only thing I don't like about it is that you have to eat it all right away (shrimp doesn't reheat as forgivingly as chicken). Next time, I'll do this in 2 batches (it really is quick) so my son can enjoy his fresh when he gets home from work. Thanks for the recipe!

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SunnyByrd

	Cooking Level: Expert Living In: Seattle, Washington, USA
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Reviewed: Mar. 3, 2008

I pretty much followed the steps except for adding the cayenne pepper. I also so added lemon to give it a spicy lemon taste. It was perfect!

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melkimmik


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Reviewed: Mar. 1, 2008

I LOVE these! I don't make the homemade sauce tho, I like the Budweiser buffalo sauce best!

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Alisha

	Cooking Level: Intermediate Home Town: Fort Scott, Kansas, USA Living In: Springfield, Missouri, USA
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Reviewed: Feb. 4, 2008

I added a tablespoon of grape jelly to my buffalo sauce, I always do. It cuts the vinegar flavor of the hot sauce but doesn't make it sweet. These were EXCELLENT!!!

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MyAirmanMyHero


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Reviewed: Jan. 31, 2008

So yummy. Eat right away for that perfect crunchy-fiery bite. These make an awesome "po boy" with some paper thin celery slices & crumbled blue cheee.

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JillinNY

	Cooking Level: Professional Living In: Long Island, New York, USA
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Reviewed: Jan. 30, 2008

This was delicious! Had people over for Monday Night Football & decided to try this. I should have doubled the recipe. I did take other's suggestions and used Franks Hot Sause & butter instead of making the sauce in the recipe. ***The 2nd time I made these I shook the shrimp in the mixture, refridgerated in container for 20 minutes, then dipped shrimp in milk & shook in mixture again. I also deep fried outside to avoid smelling up the hosue. Wonderful Recipe!

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Arika

	Cooking Level: Beginning Home Town: Ashley, North Dakota, USA Living In: Moorhead, Minnesota, USA
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Reviewed: Jan. 28, 2008

did the exact recipe, excellent

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nvigars

	Cooking Level: Expert Home Town: Mason City, Iowa, USA Living In: Moline, Illinois, USA
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Reviewed: Oct. 27, 2007

Pretty amazing! I used Old Bay instead of creole seasoning and omitted the garlic. It doesn't get much better then this and it's so easy to make.

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Karen Buzzi

	Cooking Level: Expert Home Town: Lawrenceville, New Jersey, USA Living In: Manhattan, New York, USA
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Reviewed: Oct. 7, 2007

Wow--I had Buffalo Shrimp at a Hooters restaurant in Jacksonville FL and decided that I wanted to make the dish at home. This recipe was better than Hooter's Buffalo Shrimp and cheaper to make at home. I wouldn't change a thing.

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TPrintup


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Reviewed: Oct. 1, 2007

According to my husband this is the best shrimp that I have ever made. (I make alot of seafood dishes.) It was very easy and tasted just like the Buffalo Shrimp I had on the coast in Savannah years ago! Served with Blue Cheese and used Franks Hot Sauce.

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sunshine

	Cooking Level: Expert Living In: Guntersville, Alabama, USA
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Reviewed: Sep. 25, 2007

I have been making this for quite some time...its excellent. Of course the heat can easily be adjusted. Thanks Janet! ps....I make the dry mix ahead & keep it on hand in a zip bag labeled....great on bone-in chix wings also.

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PIGLET81784

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