This blue-ribbon recipe for Crispy Pan-Fried Buffalo Shrimp is quick and easy to prepare and the perfect marriage of sweet, briny, breaded shrimp and spices.
Your taste buds will be doing a happy dance after the first bite of zesty jumbo shrimp, dredged in a seasoned flour coating, pan-fried on the stove in olive oil, and then drenched in spicy buffalo sauce.
Like my Fried Oysters and Fried Crab Claws, you can’t go wrong with serving these crispy buffalo shrimp as a game-day or party appetizer. And they are perfect 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.
Unlike Hooter’s famous buffalo shrimp, these crustaceans are not deep-fried, so you don’t even need a deep fryer!
This versatile recipe is one of my favorite “go-to” dinner entrées, and these tasty morsels also make a terrific appetizer. Check out the easy step-by-step instructions and a short video to see how simple they are to make.
Here’s what you will need:
The ingredients list is short:
- Peeled and deveined shrimp – you can use defrosted frozen or fresh peeled. This recipe works best with jumbo or extra-large, which are sized 21-25 per pound. The terms large, extra-large, and jumbo are not standardized. Counts are a much more accurate way of buying them. The fewer shrimp per pound, the larger and more expensive they are.
- All-purpose flour – makes a simple breading and cooks up into a crispy crust.
- Buffalo sauce – is an essential part of this dish. Originally made in Buffalo, New York, this sauce is made with butter mixed with hot sauce, which gives it its signature heat.
- Kosher salt and ground black pepper – enhances the overall flavor of all of the other ingredients.
- Garlic powder – combines with salt and pepper to give the crispy flour coating an unbelievable flavor.
- Olive oil – is used to pan fry and is a healthier option. You can substitute butter if you prefer, but it has a lower smoke point.
Here’s how to make this recipe:
- To prepare this dish, gather your ingredients and heat the olive oil in a large skillet on the stove over medium heat.
- While the oil is heating, add the flour, salt, pepper, and garlic powder to a gallon-size plastic storage bag.
- Add the shrimp to the flour mixture and toss to coat, making sure they are evenly coated.
- When the oil is hot, add the breaded shrimp to your pan in a single layer.
- Cook on one side for about two minutes, or until 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.
- When the shrimp are done, remove the pan from the heat. Add one to two tablespoons of buffalo or wing sauce to the pan. Stir and make sure all of the pieces 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:
Similar to buffalo chicken wings, this version is made with shrimp coated with seasoned flour, then quickly pan-fried and topped with spicy buffalo sauce.
This recipe works best with shrimp, sized 21-25 per pound. The terms large, extra-large, and jumbo are not standardized. Counts are a much more accurate way of buying them. The fewer per pound, the larger and more expensive they are.
If you substitute a different size in this recipe, smaller will take less time to cook, and larger will take a little more time.
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-fourth of a cup of hot sauce to one-eight of a cup of butter. Add a shake or two of garlic powder and, voila, you have buffalo sauce.
If you would like it a little milder, add more butter.
I like to keep it casual and simple when serving these shrimp as an entrée and usually serve them with a side of Southern Potato Salad or Southern Broccoli Salad, and maybe some fresh tomato slices.
If I’m serving them as an appetizer, I serve them on a plate along with either blue cheese, goat cheese, or a ranch dip and cut up carrots and celery, with festive skewers to make it easy for my guests to help themselves.
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.
You can add them to tacos, dips, salads, wraps, quesadillas, egg rolls, and burritos. Buffalo Shrimp Po’Boys are a traditional New Orleans favorite and the ultimate in comfort food.
Sharon’s tips:
- To keep this dish as low in calories and as healthy as possible, I recommend using olive oil for pan-frying. However, you can also substitute other vegetable oils or even butter.
- It’s up to you whether you want to remove the tails or not. I generally do when serving them as an entrée and do not when serving them as an appetizer.
- Your leftover seasoned flour mixture can be reused. After coating the shrimp, seal the bag with the leftover flour and store it in the freezer until the next time you make this dish.
- This recipe, as written, is very spicy. If you love a lot of heat, you can increase the amount of buffalo sauce. If you don’t like spicy food, reduce the amount of sauce you add.
More shrimp recipes:
If you love these crustaceans 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
- Grilled Spicy Coconut Shrimp
- New Orleans-Style Shrimp Creole with Cajun Cream Sauce
Need more menu ideas or recipes with seafood? Check out all of my seafood recipes here!
If you are a fan of spicy foods, I’ll bet you will also like my Buffalo Chicken Dip with Blue Cheese, Spicy Buffalo Shrimp Tacos, and Easy Buffalo Chicken Mac and Cheese.
★ If you make this recipe, please consider rating it and leaving a comment. I’d love to know how you liked it!
Thank you so much for visiting Grits and Pinecones. I hope you’ll come back soon!
Crispy Pan-Fried Buffalo Shrimp Recipe
Equipment
- Large 12-inch skillet
Ingredients
- 1 pound shrimp 21-25 per pound – peeled and deveined, with or without the tails removed
- 3 tablespoons olive oil
- 1 cup all-purpose flour
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 2 tablespoons buffalo sauce see tips
Instructions
- Heat the olive oil in a large skillet over medium heat.
- While the oil is heating, add the flour, salt, pepper, and garlic powder to a gallon-size plastic storage 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.
- When the shrimp are done, remove the skillet from the heat and add the buffalo sauce. Toss to coat and serve hot.
Notes
Nutrition
*This recipe was originally published on December 18, 2015. It was republished on January 28, 2022, with expanded instructions, a new FAQ section, and a new photo of the ingredients.
Yum! This was easy and so yummy.
This looks amazing!