Buffalo Shrimp

Buffalo Shrimp

241
JIGGYnFL 1

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

45 m servings 626 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 626 kcal
  • 31%
  • Fat:
  • 32.1 g
  • 49%
  • Carbs:
  • 54.4g
  • 18%
  • Protein:
  • 30.1 g
  • 60%
  • Cholesterol:
  • 198 mg
  • 66%
  • Sodium:
  • 2129 mg
  • 85%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

241
  1. 324 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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 ...

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 ...

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 coati...

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 lik...

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 th...

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 e...

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!

Always a hit! This is a poker night favorite!

Wonderful! Thought it was a simple recipe however it had GREAT taste. Just a word of caution though to those who are sensitive to spicy food, my fiance thought it was a little too hot. I, how...

These were sooo good! We will be having these again and again. I made cheesy ranch new red potatoes( from this site) and the flavors went really well together. Next time I'll do some chicken win...