If you like shrimp and spicy foods, this quick and easy Pan-Fried Buffalo Shrimp recipe is for you! Perfect as a main dish or as an appetizer, it only takes minutes to prepare.
1poundshrimp,21-25 per pound - peeled and deveined, with or without the tails removed
3tablespoonsolive oil
1cupall-purpose flour
2teaspoonskosher salt
1teaspoonground black pepper
1teaspoongarlic powder
2tablespoonspurchased buffalo sauce,or, see tips to make your own.
Instructions
Heat the olive oil in a large non-stick (12-inch) 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 them to the pan in a single layer when the oil is hot. To test if the oil is hot enough, add a small pinch of the flour mixture; if it begins sizzling immediately, it's hot.
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 in the crevice where the vein was removed.
When the shrimp are done, remove the skillet from the heat and add the buffalo sauce. Toss to coat and serve hot.
Video
Notes
The nutritional values and the number of servings shown are for appetizer servings of approximately four shrimp per person. This recipe will yield two to three servings If served as an entree. I recommend using olive oil for pan-frying to keep this dish as healthy as possible. 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 beforehand, including coating the shrimp in flour. It's up to you whether you want to remove the tails. I generally remove the tails when serving them as an entrée, not an appetizer. This recipe works best with shrimp-sized 21-25 per pound. If you substitute a different size in this recipe, smaller ones will take less time to cook, and larger ones will take more time. 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.Your leftover seasoned flour mixture can be reused; after coating the shrimp, seal the bag with the excess flour and store it in the freezer until the next time you make this dish. This recipe, as written, is very spicy. If you like a lot of heat, increase the buffalo sauce. If you don't like spicy food, reduce the amount of sauce you add.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 of butter. Add a shake or two of garlic powder and, voila, buffalo sauce. If you want it a little milder, add more butter and a teaspoon of brown sugar.