Description
This Buffalo Shrimp recipe features crispy, golden fried shrimp tossed in a rich, buttery buffalo sauce. Perfect as a spicy appetizer or game day snack, these shrimp are coated in a seasoned flour and panko breadcrumb mixture, fried to perfection, and served with ranch or blue cheese dressing for dipping. This American classic balances bold flavors with a satisfying crunch.
Ingredients
Scale
Shrimp and Coating
- 1 pound large shrimp, peeled and deveined with tails on
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 large eggs
- 1 tablespoon water
- 1 cup panko breadcrumbs
Sauce and Garnish
- 1 cup buffalo sauce
- 2 tablespoons unsalted butter
- Vegetable oil for frying
- Chopped fresh parsley for garnish (optional)
- Ranch or blue cheese dressing for serving (optional)
Instructions
- Prepare the shrimp: Pat the shrimp dry thoroughly with paper towels to remove excess moisture, which helps the coating adhere better.
- Mix dry ingredients: In a shallow bowl, combine the all-purpose flour, garlic powder, paprika, salt, and black pepper. This seasoned flour mixture provides flavor and a base for the breading.
- Prepare egg wash: In a separate bowl, whisk together the eggs and water until fully blended; this helps the panko breadcrumbs stick tightly to the shrimp.
- Set up breading station: Place panko breadcrumbs in a third bowl. This creates a crispy exterior once fried.
- Bread the shrimp: Dredge each shrimp first in the flour mixture, shaking off the excess, then dip into the egg wash, and finally coat it thoroughly with panko breadcrumbs.
- Heat oil: In a deep skillet or pot, heat about 2 inches of vegetable oil to 350°F (175°C) using a thermometer for accuracy; this is critical for optimal frying temperature.
- Fry shrimp: Fry the shrimp in batches, avoiding overcrowding, for 2–3 minutes per side or until golden brown and cooked through. Use a slotted spoon to carefully turn shrimp.
- Drain and rest: Remove fried shrimp and drain on a paper towel-lined plate to absorb excess oil and keep them crispy.
- Make buffalo sauce: In a small saucepan, melt the unsalted butter over low heat, then stir in the buffalo sauce until smooth and heated through.
- Toss shrimp in sauce: Place the fried shrimp in a mixing bowl and toss with the warm buffalo sauce until evenly coated.
- Serve: Transfer shrimp to a serving dish, garnish with chopped fresh parsley if desired, and provide ranch or blue cheese dressing on the side for dipping.
Notes
- You can use frozen shrimp, but ensure they are fully thawed and patted dry before breading to maintain crispiness.
- For a spicier variation, add cayenne pepper to the flour mixture to increase heat.
- To reduce fat content, try baking or air frying the shrimp as a lighter alternative to deep frying.
