Reviewed: 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.

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sly50

Cooking Level: Expert

Home Town: West Orange, New Jersey, USA

Living In: North Miami, Florida, USA

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Reviewed: Jul. 18, 2006

I've made this recipe quite a few times. I love it! I think it's hot but...but a little bland. I like to add more caynenne and some garlic salt (as the recipe has no salt). WOW!!! What a difference! I also don't use the sauce. I think it's perfect without it. My fiance loves it too! I like to make the shrimp and have it over a nice salad with honey mustard dressing...or even a nice vinaigrette. This is also good to use on chicken wings. This recipe is a keeper!

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STINKYPANTS

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Reviewed: Jun. 27, 2006

I made this tonight for dinner. Be CAREFUL it kicks butt and was actually over spicy in a bad way. (and we LOVE spicy food) The breading was good, but the sauce was way too hot. Next tme if I decide to make this I'm going to change the sauce a bit.

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binvan

Cooking Level: Intermediate

Home Town: Shelter Island, New York, USA

Living In: Thatcher, Arizona, USA

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Reviewed: Jun. 27, 2006

I thought that my hubby would really like this, being a lover of both fried shrimp and pepper sauce. I was wrong.I decided to coat one in the sauce beforehand,just to let him taste it before I coated them all and was glad I did. He didn't really care for it. He did like the breading, though. He ended up foregoing the sauce and just eating the shrimp with cocktail sauce instead.

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MsTish

Cooking Level: Expert

Home Town: Montgomery, Alabama, USA

Living In: Ellsworth Afb, South Dakota, USA

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Reviewed: Jun. 25, 2006

Not just colourful and flavourful - these were kick butt good! Great appy for a BBQ!!! Thanks :)

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Butterfly Flutterby

Cooking Level: Expert

Home Town: Kingsport, Tennessee, USA

Living In: Maryville, Tennessee, USA

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Reviewed: Jun. 13, 2006

These are awesome, and easy! If you love Hooter's, then these are the shrimp for you. Try using Frank's Louisiana Hot Sauce for that perfect zing and water chestnut flour so the sauce doesn't make the coating soggy.

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sa21spur

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Jun. 12, 2006

Fun recipe! Very flavourful. Perfect appie for a BBQ :)

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Chelsey Wolnowski

Cooking Level: Expert

Living In: Queen Charlotte, British Columbia, Canada

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Reviewed: May 18, 2006

This recipe was absolutely delicious, not for the calorie conscious. The only change I made was that I substituted garlic pepper (1 tbsp.) for regular pepper. Dipping the shrimp in the buffalo sauce was awesome...the buffalo sauce was SOOOO GOOD and so easy to make!

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ColleenK.

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: May 17, 2006

This is wonderful. My husband and I ate these at a local restaurant and I had to go searching for a recipe. The coating is perfect and I usually buy bottled sauce from local restaurants that we like. I've also used this coating on catfish nuggets. The spices are perfect. I pull off the tails before battering them, just easier to eat that way. Also, I mix the coating in a bowl with a lid and throw in the shrimp and shake. Put in the fridge about 15 minutes and shake again. I've never had a problem with the coating coming off. Tonight will be my 3rd time to make these in 2 weeks. Anyone who likes shrimp and spice should love these!! Thanks for the post.

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MANDY1975

Cooking Level: Intermediate

Home Town: Longview, Texas, USA

Living In: Dallas, Texas, USA

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Reviewed: May 15, 2006

I didn't make these, but my friend Tony did for Mom's Day and they flew off the platter. The non chicken wings lovers even went crazy for this. Good job Janet!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: May 14, 2006

This recipe was really tasty, but also very spicy. My husband loved it though! When i made the sauce, i put a little less cayenne than stated, and it was still very spicy. I would probably make this again though.

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NINA24

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Reviewed: Mar. 18, 2006

This recipe rocks! The batter is delish and not too spicy at all. Most of the heat is in the sauce so I served it on the side as a dipping sauce. The batter was nice and crispy and with the sauce on the side everyone was able to enjoy it both ways. It was yummy! I couldn't find any fresh shrimp at the market so I bought pre-cleaned frozen jumbo prawns and just thawed them on their skewers for 20 minutes. I took them off the skewers and made them according to the recipe. They were wonderful and the best part was I didn't have to clean the shrimp! I made the sauce using Franks Buffalo Hot Sauce and it was great. I bet this recipe would make wicked chicken wings too!

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ryanandkylesmom

Cooking Level: Intermediate

Living In: White Rock, British Columbia, Canada

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Reviewed: Mar. 4, 2006

This recipe was GREAT!!! I made this for my fiance' and he LOVED it. He wants this at least 3 times a month. We prefer to have coating is soo good you really don't need the sauce. We are huge fans of mexican food and used the shrimp in burritos...WOW!!! EXCELLENT!!! This is a keeper!

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STINKYPANTS

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Inglewood, California, USA

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Reviewed: Nov. 27, 2005

The coating for the shrimp was absolutely delicious, with a great subtle spice. They turned out very nicely in the FryDaddy. The only reason I'm not giving this five stars is the sauce, I thought it was pretty terrible. The spiciness was good, but I should have taken my mother-in-laws advice and never use hot pepper sauce for buffalo sauce: it just had a terrible aftertaste. When I make this again I'll take the suggestions of a few others and melt some butter into my regular bottled wing sauce, then this will be a five! Thanks for sharing.

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M. Howland

Cooking Level: Expert

Home Town: Allenton, Wisconsin, USA

Living In: Menomonee Falls, Wisconsin, USA

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Reviewed: Nov. 21, 2005

These are sensentational! Fixed a small batch for my husband and he loved them so much I went out on a limb and made them for our football party. Serve them with the classic blue cheese dipping sauce or ranch too!

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