Crispy, fried Buffalo shrimp is a bar food favorite that you can make at home! It’s simple to fry up raw shrimp and toss them in buffalo sauce to make the tastiest appetizer.
I can’t wait to share my Buffalo Shrimp recipe with you! I had this dish at a bar with friends some time ago, and I’ve been working to perfect the recipe ever since.
Why You’ll Love This Recipe for Buffalo Shrimp
- Crispy Breading– I say, go big or go home! You might find recipes for buffalo shrimp that skip the breading and frying steps, but for the most authentic flavor, frying the shrimp so that they are nice and crispy is a must.
- No Deep Fryer Needed – If you have a deep fryer, feel free to use it, but I have found that it’s super simple to make fried foods on the stovetop in a heavy Dutch oven.
- Big Buffalo Flavor – A delicious spicy breading and a homemade buffalo sauce made with Frank’s hot sauce give these Buffalo Shrimp the perfect amount of heat.
Ingredients In This Buffalo Shrimp Recipe
Raw shrimp are turned into something really special with these ingredients!
Complete list of ingredients and amounts can be found in the recipe card below.
- Shrimp: This recipe makes a pound of shrimp. I’m using large shrimp (31-40 count per pound), but you can use shrimp that are slightly larger or smaller if you’d like. Your shrimp must be raw, deveined, and without shells. You can leave the tails on or take them off if you prefer.
- Seasonings: Start by seasoning the shrimp with salt and pepper, then season the breading with garlic powder, onion powder, cayenne pepper, smoked paprika, dried oregano, and dried thyme.
- Flour: No breadcrumbs are needed to make super crispy fried shrimp. Simple all-purpose flour plus the above seasonings are all it takes.
- Buffalo Sauce: A balanced sauce is made from Frank’s Red Hot sauce, honey, and melted butter. Once you learn how to make this tasty stuff you’ll want to put it on everything!
- Oil: You’ll need oil for frying. The amount will depend on the size of your pot. Fill a dutch oven with about 2 inches of canola, vegetable, or peanut oil. If you’re using a deep fryer, follow the manufacturer’s instructions to know how much oil to add.
How To Make Buffalo Shrimp
- Prep the Shrimp: Clean and peel the shrimp if needed, then season them with salt and pepper.
- Mix with Seasoned Flour: Add flour and seasonings to a large Ziplock bag. Then add the shrimp to the bag, seal, and shake to coat the shrimp.
- Chill: To get the flour to stick well, and allow the seasonings to mingle, place the breaded shrimp on a wire rack and refrigerate for 20-30 minutes. Be sure not to toss out the Ziploc bag with the flour! We’ll need it later.
- Make Buffalo Sauce: While the shrimp chill, mix together melted butter, hot sauce, and honey. Set aside.
- Heat Oil: Add 2 inches of oil to a dutch oven, and heat the oil to 350°F/180°C.
- Fry Shrimp: Remove the shrimp from the fridge, and place them back into the Ziplock bag. Shake again with the flour mixture to give them a double coat of breading. Working in batches, shake off any excess flour from the shrimp, and carefully drop them into the hot oil. Fry for 2-3 minutes, or until done.
- Toss and Serve: Add the hot shrimp to a boil and toss with the buffalo sauce until well coated. Serve immediately with Blue Cheese Dressing for dipping.
Shake it off! Be sure to let any excess flour fall away from the shrimp before frying. That flour will just fall to the bottom of the pot and burn.
- Don’t overcook shrimp: You’ll know that the fried buffalo shrimp have cooked too long when they curl up into a circle rather than a U shape. Overcooked shrimp are tough and chewy, and we want to avoid that.
- Eat right away: Like most fried foods, fried shrimp are at their best right after cooking. Serve them hot – they are the most crispy right after removing from the oil.
- Buy the right shrimp: For this recipe, be sure to buy raw shrimp, and avoid any that has been pre-cooked. Frozen raw shrimp work well, just be sure to thaw them completely before breading and frying.
- Adjust for size: This recipe was developed using Large shrimp. You can cook other sizes using this recipe, but you will need to adjust the frying time. For jumbo shrimp, add at least 30 additional seconds to the frying time. For medium shrimp, reduce the time by 30 seconds or more.
Fried Buffalo shrimp is best enjoyed immediately after cooking while it’s hot and crispy. Leftovers can be stored in an airtight container in the refrigerator for 3-4 days.
To reheat buffalo shrimp, I suggest using the air fryer. Heat at 350°F for 1-3 minutes, until warm.
What To Serve With Buffalo Shrimp
Make Buffalo shrimp into a meal by adding some homemade french fries and your favorite veggie side dish. If you are going to fry french fries, I suggest doing them first, then frying the shrimp. This way, you won’t have any of the flour from the shrimp burning at the bottom of the pan while you’re cooking fries!
In this recipe, the spice comes from two places. The first is in the breading. For less spicy shrimp, leave out the cayenne pepper, or reduce the amount. Second, the buffalo sauce is spicy. You can make it milder by reducing the amount of hot sauce and increasing the amount of butter.
Yes, a sauce made from butter and Frank’s hot sauce is completely delicious and acceptable as Buffalo sauce for wings or this crispy shrimp. You can also substitute maple syrup or your favorite liquid sweetener for the honey if you like.
This will depend on the size of your shrimp, but large shrimp take 2-3 minutes to fry up crispy in oil that has been heated to 350°F/180°C.
If you like Buffalo Wings, you are going to love these spicy, fried Buffalo Shrimp! Be sure to Pin the recipe so you can find it easily.
- 1 pound (450g) raw shrimp peeled and deveined, see note 1
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 cup (120g) all purpose flour
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cayenne pepper use less if desired
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- oil for frying see note 2
For Buffalo Sauce
- 1 stick (113g) butter melted, ½ cup in total
- ½ cup Frank's Hot Sauce
- 1 tablespoon honey
- Season shrimp with salt and pepper.
- In a large Ziploc bag, combine flour with garlic powder, onion powder, cayenne, smoked paprika, oregano, and thyme.
- Add the shrimp to the bag with the flour mixture, seal, and shake to coat the shrimp.
- Transfer the coated shrimp to a wire rack placed on a sheet pan. Place in the fridge for 20-30 minutes. Do not discard the remaining flour in the Ziploc bag.
- Add 2 inches of oil to a Dutch Oven, or if using a deep fryer, fill with oil per the manufacturer's instructions. Preheat the oil to 350°F/180°C.
- Make the buffalo sauce by combing the butter with hot sauce and honey. Set aside.
- Remove the shrimp from the fridge, and return to the Ziploc bag and shake again with the flour mixture. Shaking off any excess flour, drop into hot oil and fry for 2-3 minutes, depending on the size of the shrimp. Work in batches to avoid overcrowding the pan.
- While still hot, toss fried shrimp in the buffalo sauce.
- Be sure that your shrimp are raw rather than precooked, and that you have removed the shells and the veins. You can leave the tails on, or remove them if you prefer. If your shrimp is frozen, thaw it fully before cooking.
- The amount of frying oil you need will depend on how you’re frying. You’ll need enough to fill a dutch oven with 2 inches of oil. If using a deep fryer, follow the manufacturer’s instructions. For deep frying, canola, vegetable, and peanut oils all work well.
- The cook time for this fried shrimp recipe is based on using large shrimp (31-40 count). You can cook other sizes of shrimp using this method, but they make take more or less time depending.
- Serve with blue cheese, ranch dressing, and celery sticks.
- To store: Fried shrimp is best enjoyed immediately after cooking while it’s hot and crispy. Leftovers can be stored in an airtight container in the refrigerator for 3-4 days.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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