Buffalo Shrimp can be made with lots of hot sauce to make them really spicy or don’t sauce them and just have the fried shrimp.
I promise this is the last buffalo recipe for a bit. I’m hot sauced out. Between the buffalo chicken bacon ranch cheese fries, the buffalo sliders, and now this buffalo shrimp, i’ve had enough. I got a good deal on shrimp so it was the perfect time to make my buffalo shrimp recipe.
I am not a huge seafood fan but I love shrimp. My favorites are buffalo and hibachi.
I bought my shrimp from the deli counter at my local grocery store. You can also get them bagged in the frozen section. You don’t have to get the large. I’ve also made these with small or medium shrimp, but the large overall do better. Plus it takes less time breading and cooking with less pieces.
Eating the tails…
I remember going on a spring break trip with some friends to Panama City, FL many years ago. We went to eat at a Hooter’s one night and I ordered the buffalo shrimp there. I don’t remember if one of the other girl’s ordered it too or just took a piece of mine but she ate the tail and all. We laughed and laughed thinking you weren’t supposed to do that.
After a Google search recently, I found when shrimp is breaded and fried that many people do this. I had no idea. So, if you’re a tail eater, feel free to eat these as is. I always cut or break the tail off before I eat mine.
As always, with most things I put buffalo sauce on, you can drizzle, coat, or leave the sauce off. I drizzled these because the sauce is really spicy. To cut down on the spice, feel free to add more butter and less hot sauce to your saucepan. Dip in ranch or blue cheese to cut down on the heat. If you choose to completely leave the sauce off, you could use more spices to flavor the breading. Some examples to use would be: garlic, onion powder, cayenne (sparingly), cajun seasoning, salt, pepper, seasoned salt, etc.
Ahhh these were so good. We had them the next day for leftovers, too. They are a little soggier the next day, with the breading and sauce sitting overnight, but still delicious.
I hope you enjoy these as much as we do. Let me know in the comments if you are a tail eater or not. I’m so curious about this now since i’ve never heard of people eating them.
Breaded shrimp tossed in a spicy buffalo sauce and dipped in ranch dressing.
- 24 large cooked shrimp peeled and deveined
- 1 1/2 cups flour
- 2 eggs beaten
- 1 cup milk whole preferred
- 1 Tbsp garlic powder
- 2 tsp pepper
- 1 tsp salt
- 1/2 cup Frank's hot sauce
- 1/2 cup butter
- 2 cups vegetable or canola oil
Place the flour, garlic powder, pepper, and salt in a large Ziploc bag. Shake to mix well. Add the shrimp and shake to put a thin coating of flour mixture on each one.
Whisk the egg and milk together in a medium bowl. Carefully remove all of the shrimp from the flour and put on a plate or paper towel.
Each shrimp will need to be placed in the milk mixture and then back in the flour mixture to coat. I usually do 3-4 pieces at a time. Make sure they don't stick together. You can place them back on the plate or paper towel they were on or leave in bag until ready to cook.
In a small saucepan, cook the hot sauce and butter on low heat, stirring occasionally.
Heat 2 cups of oil in large skillet or you can use a fryer to 350 degrees.
Carefully place a few pieces of the shrimp in the hot grease. Cook for 3 minutes on each side or until shrimp is cooked through and breading is a golden brown.
Place on a paper towel once out of the oil to absorb any extra grease.
When ready to serve, coat or drizzle the hot sauce over the shrimp. The sauce can be really spicy so use caution before coating/drizzling over the shrimp.
Serve with ranch dressing.