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fried buffalo shrimp on a black plate next to a side of blue cheese and celery
5 from 2 votes

Buffalo Shrimp

Spicy fried Buffalo Shrimp are a bar food favorite, and simple to make at home. This recipe uses a homemade buffalo sauce to make these crispy shrimp extra tasty.
Author Diana
Servings 4 servings
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes



  • 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.



  1. 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.
  2. 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.
  3. 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.
  4. Serve with blue cheese, ranch dressing, and celery sticks. 
  5. 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. 


Calories: 244kcal | Carbohydrates: 52g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 1215mg | Potassium: 116mg | Fiber: 2g | Sugar: 5g | Vitamin A: 470IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 3mg