Description
Buffalo Shrimp offers crispy, zesty bites packed with bold flavors. Coated in a seasoned flour mixture and deep-fried to golden perfection, these shrimp are then tossed in a buttery, spicy buffalo sauce for the ultimate flavor experience. Perfect as a snack or appetizer, they deliver a satisfying crunch with a tangy heat that’s sure to delight.
Ingredients
Scale
Coating Mixture
- 1 cup All-Purpose Flour (Gluten-free option available)
- 0.5 cup Cornstarch (Can replace with more flour if needed)
- 1 teaspoon Salt (Sea or kosher salt can be used)
- 1 tablespoon Creole or Seafood Seasoning (Cajun seasoning works as a substitute)
- 0.5 teaspoon Granulated Garlic or Garlic Powder (Fresh minced garlic can be used)
- 1 teaspoon Lemon Pepper (May substitute with lemon zest and black pepper)
- 1 teaspoon Onion Powder (Fresh onion can substitute)
- 0.5 teaspoon Cumin (Omit if unavailable)
Main Ingredient
- 1 pound Jumbo or Large Shrimp (Can replace with chicken)
Frying
- 2 cups Vegetable or Peanut Oil (Can use canola oil as an alternative)
Buffalo Sauce
- 0.5 cup Hot Sauce (e.g., Frank’s) (Adjust based on your taste)
- 0.5 cup Butter (Margarine can be used as a non-dairy option)
- 0.5 teaspoon Cayenne Pepper (Adjust per heat preference)
- 1 tablespoon Worcestershire Sauce (Soy sauce can be a substitute)
Instructions
- Prepare the coating mixture: In a large plastic bag, combine all-purpose flour, cornstarch, salt, Creole seasoning, garlic powder, lemon pepper, onion powder, and cumin. Seal the bag and shake well to thoroughly blend the ingredients together.
- Coat the shrimp: Add the jumbo or large shrimp to the bag, reseal it tightly, and shake vigorously until all shrimp are evenly coated with the dry mixture. Chill the coated shrimp in the fridge for 30 minutes, shaking the bag again after 15 minutes to ensure even coating.
- Heat the oil: Preheat your frying oil to a temperature between 350 and 360°F (175-182°C), which is ideal for achieving a crispy, golden crust without being greasy.
- Fry the shrimp: Fry the shrimp in batches to avoid overcrowding the pan. Cook each batch for about 2 to 3 minutes, or until they turn a deep golden brown. Once fried, transfer the shrimp to paper towels to drain excess oil.
- Make the buffalo sauce: In a small saucepan over low heat, combine hot sauce, butter, cayenne pepper, and Worcestershire sauce. Stir continuously until the butter has fully melted and the sauce is smooth and warm.
- Toss shrimp in sauce: Place the fried shrimp in a large bowl, pour the warm buffalo sauce over them, and toss until every piece is evenly coated with the sauce.
- Serve immediately: Serve the buffalo shrimp hot, accompanied by ranch or blue cheese dressing for dipping, enhancing the bold and zesty flavors.
Notes
- Use gluten-free flour and adjust seasoning if needed for a gluten-free option.
- Control the spice level by adjusting the cayenne pepper quantity.
- Ensure the oil temperature is properly maintained to avoid soggy or undercooked shrimp.
- For a dairy-free version, substitute butter with margarine or a vegan butter alternative.
- Serve immediately for the best texture; the coating may become soggy if left to sit for too long.
- Can substitute shrimp with chicken for a different protein option.
