Description
This Buffalo Shrimp recipe delivers a crispy, spicy appetizer perfect for game day or any casual gathering. Large shrimp are breaded with a seasoned flour and panko mixture, fried to golden perfection, then tossed in a rich buffalo sauce made with melted butter. Garnished with fresh parsley or green onions, this dish combines bold flavors and satisfying crunch in every bite.
Ingredients
Scale
Shrimp and Coating
- 1 lb large shrimp (peeled and deveined, tails on or off)
- ½ cup all-purpose flour
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 large eggs (beaten)
- 1 cup panko breadcrumbs
Sauce
- ½ cup buffalo sauce (such as Frank’s RedHot)
- 2 tablespoons unsalted butter (melted)
Other
- Vegetable oil for frying
- Optional: chopped parsley or green onions for garnish
Instructions
- Prepare the shrimp: Pat the shrimp dry with paper towels to remove excess moisture, which helps the coating adhere better and ensures crispiness.
- Mix dry ingredients: In a shallow bowl, combine the flour, garlic powder, paprika, salt, and black pepper. This seasoned flour mixture provides flavor and a base for the coating.
- Set up dredging stations: Place the beaten eggs in a second bowl and the panko breadcrumbs in a third bowl to create a three-step breading process.
- Coat the shrimp: Dip each shrimp first into the flour mixture, shaking off any excess, then into the beaten eggs, and finally coat thoroughly with the panko breadcrumbs for a crunchy exterior.
- Heat the oil: Pour about 1 inch of vegetable oil into a deep skillet and heat over medium-high until it reaches approximately 350°F, ideal for frying the shrimp evenly without greasiness.
- Fry the shrimp: In batches to avoid crowding, fry the breaded shrimp for 2–3 minutes per side until they turn golden brown and crispy. Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil.
- Make the buffalo sauce: In a separate bowl, combine the melted butter with the buffalo sauce, blending until smooth and well combined.
- Toss the shrimp in sauce: Transfer the fried shrimp to the sauce bowl and toss gently to coat each piece fully with the buffalo mixture, adding rich flavor and heat.
- Garnish and serve: Arrange the buffalo shrimp on a serving platter and garnish with chopped parsley or green onions if desired. Serve immediately to enjoy the crispy texture.
Notes
- For a lighter alternative, bake the breaded shrimp at 425°F for 12–15 minutes or air-fry them at 400°F for 8–10 minutes.
- Serve with celery sticks and blue cheese or ranch dressing for a classic Buffalo pairing.
- Ensure the oil temperature is steady at 350°F to prevent greasy or undercooked shrimp.
- Do not overcrowd the skillet when frying to maintain oil temperature and ensure even cooking.
