This blue-ribbon recipe for Buffalo Shrimp is quick and easy to prepare, and the perfect marriage of sweet, briny shrimp and spices. After the first bite, your taste buds will be doing the happy dance!
You can’t go wrong serving this dish as a game-day or party appetizer. And, they are a winner for a quick weeknight dinner. It only takes 15 minutes from start to finish to get this delicious seafood dish on the table, and it’s ridiculously easy to prepare. You don’t even need a deep fryer!
Because they are so quick and easy to make, this versatile recipe is one of my favorite “go-to” dinner entrées and they make a terrific appetizer.
Here’s what you will need:
The ingredients list is short:
- Peeled and deveined shrimp: you can use defrosted frozen or fresh peeled and deveined shrimp. This recipe works best with shrimp, which are sized 21-25 shrimp per pound. The terms large, extra-large, and jumbo shrimp are not standardized. Shrimp counts are a much more accurate way of buying shrimp. The fewer shrimp per pound, the larger and more expensive they are.
- All-purpose flour: makes a simple coating for the shrimp and cooks up into a crispy crust.
- Buffalo sauce: is an essential part of this dish. Originally made in Buffalo, New York, this sauce made with butter and hot sauce gives it its signature heat.
- Kosher salt, and ground black pepper: enhances the overall flavor of the four coating.
- Garlic powder: combines with salt and pepper to give the crispy flour coating an unbelievable flavor.
- Olive oil: is used to pan fry the shrimp and is a healthier option. However, you can substitute butter if you prefer, but it has a lower smoke point.
Here’s how to make it:
- To prepare this dish, gather your ingredients and heat three tablespoons of olive oil in a large skillet over medium-high heat.
- While the oil is heating, add one cup of flour in a gallon-size plastic storage bag. Add two teaspoons of kosher salt and one teaspoon of ground black pepper and garlic powder.
- Add the shrimp to the flour mixture and toss to coat, making sure all of the shrimp are evenly coated.
- When the oil is hot, add the shrimp to your pan in a single layer.
- Cook on one side for about two minutes, or until the shrimp are golden brown. Turn them over and cook for another minute or two or until both sides are golden brown and the flesh is slightly opaque. Do not overcook, or they will be tough.
- When your shrimp are done, remove the pan from the heat. Add two tablespoons of buffalo or wing sauce to the pan. Stir and make sure all of your shrimp are coated with the sauce.
- That’s it! It couldn’t get much easier. And you won’t find a better entrée or a more delicious appetizer!
Frequently asked questions:
What is Buffalo shrimp?
Oh my goodness, if you have never had this delicacy, you are in for a treat! Similar to buffalo chicken wings, this version is made with shrimp coated with seasoned flour, then quickly pan-fried and then, topped with spicy buffalo sauce.
What size shrimp are best?
This recipe works best with shrimp, which are sized 21-25 shrimp per pound. The terms large, extra-large, and jumbo shrimp are not standardized. Shrimp counts are a much more accurate way of buying shrimp. The fewer shrimp per pound, the larger and more expensive they are.
If you substitute different size shrimp in this recipe, smaller shrimp will take less time to cook, and larger shrimp will take a little more time.
How do you make homemade buffalo sauce?
If you don’t have buffalo sauce, you can make your own by combining hot sauce with butter. The ratio is two parts hot sauce to one part butter. For example, one cup of hot sauce to one-half cup butter. Add a shake or two of garlic powder and voila, buffalo sauce.
What to serve with it?
If I’m serving them as an appetizer, I serve them on a plate along with blue cheese dressing, with festive skewers to make it easy for my guests to help themselves.
Sharon’s Expert Tips:
To keep this dish as healthy as possible, I recommend using olive oil for pan-frying. However, you can also substitute other vegetable oils or even melted butter.
This dish is best if you cook and serve it immediately. However, you can get everything prepped and ready ahead of time, including coating the shrimp in flour.
It’s up to you whether you want to remove the shrimp tails or not. I generally do when serving them as an entrée, and do not when serving them as an appetizer.
Your flour mixture can be reused. After coating the shrimp, seal the bag and store it in the freezer until the next time you make this dish.
If you love spicy food, increase the amount of buffalo sauce. If you don’t like spicy food, reduce the amount of sauce, and only partially coat the shrimp.
More Shrimp Recipes:
If you love shrimp as much as I do, you might also want to try these delicious recipes:
- Easy Crispy Pan-Fried Shrimp,
- Blackened Shrimp
- Roasted Shrimp Pasta Salad with Lemon Vinaigrette
- Southern BBQ Shrimp and Cheese Grits,
- Southern Shrimp and Corn Fritters,
- Shrimp and Blue Cheese Pasta,
- Brown Sugar Glazed Bacon Wrapped Shrimp, and
- Grilled Spicy Coconut Shrimp.
Need more menu ideas or recipes with seafood? Check out all of my seafood recipes here!
★ If you make this recipe, please consider rating it and leaving a comment. I’d love to know how you liked it!
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Crispy Buffalo Shrimp Recipe
- 1 lb shrimp 21-25 shrimp per pound - peeled and deveined, with or without the tails removed
- 3 Tbsp olive oil
- 1 cup flour
- 2 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 2 Tbsp buffalo sauce or to taste
- Heat the olive oil in a large skillet over medium heat.
- Add the flour, salt and pepper and garlic powder to a gallon size ziploc bag.
- Add the shrimp and toss to coat.
- Shake off any excess flour and add the shrimp to the pan in a single layer.
- Cook on one side for about two minutes, or until the shrimp are light golden brown. Turn them over and cook for another minute or two or until both sides are light golden brown and the flesh is slightly opaque. Do not overcook, or they will be tough.
- When the shrimp are done, remove the skillet from the heat and add the buffalo sauce. Stir until well coated and serve hot.
*This recipe was originally published on December 18, 2015. It was republished on August 16, 2019, with expanded instructions, the addition of tips, and a few small tweaks to the recipe.