Reviewed: Mar. 30, 2009

The batter on this was amazing, but I changed up the sauce and simply used Frank's Red Hot and melted butter. Much simpler and tasted just like quality pub/bar buffalo sauce!

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Brian

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Reviewed: Mar. 29, 2009

Made half buffalo and left half plain (for the kids). Used Panko breadcrumbs instead of flour. They turned out really good!

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SFS77

Cooking Level: Intermediate

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Reviewed: Feb. 24, 2009

Came out pretty good. I used egg and only dipped the shrimp once (impatient). The shrimp were crispy and had a good flavor.

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DEADGIRRRL

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Feb. 23, 2009

Easy to make and had a great flavor. I will definitely be making this again!

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Nicole

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Feb. 15, 2009

Yum! I love a dish similar to this at our local 'Cheeseburger in Paradise'. I am so happy that I can make it at home! Like others I did use Frank's Red Hot and about one tbs of margarine as the sauce. My boyfriend and I gobbled them up!

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Sarah

Cooking Level: Intermediate

Home Town: Boonville, Indiana, USA

Living In: Newburgh, Indiana, USA

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Reviewed: Jan. 31, 2009

Terrific! I added 1/4 cup honey to the sauce and let it simmer while cooking the shrimp - I like my wings and shrimp "hot-n-honey" style when they are "buffalo'd"

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Scott R

Cooking Level: Intermediate

Home Town: Medford, New Jersey, USA

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Reviewed: Jan. 12, 2009

Made as is and turned out soooo good!

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23DAISYS

Cooking Level: Expert

Living In: Louisville, Kentucky, USA

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Reviewed: Dec. 19, 2008

I used panko for the breading and it turned out great.

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TheCambodianCook

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Pensacola, Florida, USA

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Reviewed: Nov. 26, 2008

This was awesome and would have gotten five stars, except for one thing...I highly suggest using the sauce to dip the shrimp in rather than tossing them in it after cooking. I tossed mine in the sauce and the breading became too soggy. The taste was incredible but I prefer crunchier shrimp.

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Lisa

Cooking Level: Intermediate

Home Town: Belleville, Illinois, USA

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Reviewed: Sep. 13, 2008

This was yummy! Spicy and good at the same time - to make things a bit different we also added in a pinch or two of Old Bay Seasoning. Slight recommendation though: unless you are using a deep fryer, the amount of oil is way too much! Try cutting back to maybe two or three, particularly if you find the batter is coming off the shrimp.

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CHELS

Cooking Level: Beginning

Home Town: St. John's, Newfoundland, Canada

Living In: Montreal, Quebec, Canada

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Reviewed: Aug. 10, 2008

This was the best shrimp I have ever tasted and we certainly make alot of different kinds, I will certainly make this again. Thanks for the awesome recipe!

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nikipop2

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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

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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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rhall123

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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