If you love Buffalo style recipes, this crispy fried Buffalo Shrimp is one you’ll want to try. A unique blend of breading makes for a crunchy texture and frying shrimp directly in a mix of oil and Buffalo Hot Wing sauce saves a step for tossing the shrimp in the Buffalo sauce once it’s cooked. Which makes this an easy recipe and a very popular one.
And if you’re interested in more shrimp appetizer recipes, take a look at Honey Prosciutto Wrapped Shrimp. Butterflied shrimp never had it so good.
We all have our favorite game day Super Bowl appetizer recipes. These spicy Santa Fe Chicken Wings are a regular for us. And a Super Bowl isn’t watched in our house without BBQ Meatballs. Plus, it’s the rules that you have to have something “buffalo”, and our favorite is this Buffalo Shrimp Recipe.
Buffalo Shrimp is a smart and unique choice for any party event where finger food is in demand. Here’s why.
- It’s all about the texture of breading used for shrimp. The shrimp are breaded in a New Mexico chile powder, flour and cornmeal breading. The addition of cornmeal adds a nice crunch to the fried shrimp.
- The Buffalo Shrimp Sauce is easy. The breaded shrimp are then sautéed in a Buffalo-style oil and hot wing sauce combo. Following this method saves the step of tossing the shrimp in Buffalo Wing Sauce after they’re cooked.
- The result is a tender textures shrimp, surrounded by a just right crispy breading. And don’t forget the Homemade Blue Cheese Dressing for dipping and and cool crunchy celery to compliment the heat.
It’s easy and it’s crazy delicious.
They’re so good, I think I could eat a hundred of these. A riff on a Buffalo Chicken Wing recipe and it comes together in a snap. Let’s take a look:
Ingredients You’ll Need
- Large Shrimp: Choosing larger shrimp, once cooked, the size will make them easier to dip in the blue cheese dressing. The shrimp should also be peeled and deveined, with tail left on. Butterflying is also encouraged. It will help the shrimp cook through faster.
- Homemade Blue Cheese Dressing: Homemade is always better, or use your favorite store purchased brand. Buttermilk Ranch Dressing is also a good choice here.
- Breading: Is a mix of all-purpose flour and cornmeal.
- Hot Wing Sauce: It wouldn’t be Buffalo Shrimp without the famous Buffalo Hot Wing Sauce.
- Chile Powder: New Mexico Red Chile Powder is preferred. If you don’t have it, use Cayenne pepper.
- Neutral Oil: Canola or Vegetable oil work well here. Olive oil will also work.
- Kosher Salt: Chefs prefer Kosher Salt for its pure salt flavor.
How To Make Fried Buffalo Shrimp, It’s So Easy
- Step 1: Prepare the Shrimp Breading In a shallow bowl, combine flour, cornmeal salt and New Mexico Red Chile Powder. Use a whisk to blend.
- Step 2: Bread the Shrimp Pat shrimp dry and toss in the, corn meal flour mixture, coating well. One more thing I love about this recipe = no messy egg battering or deep fryer involved.
- Step 3: Cook The Shrimp Heat oil in a skillet over medium heat. Add the Buffalo hot sauce. Add the shrimp and cook about 3-4 minutes per side, until nicely browned.
- Step 4: To Serve: Place the Buffalo Shrimp in a platter. Serve with a bowl of blue cheese dressing for dipping along with celery sticks. People love this fried buffalo shrimp recipe. You’ll be asked for the recipe and get so many compliments on how clever you are.
Yes. Substitute equal amounts of butter for the oil. Just make sure the pan retains some butter or oil while cooking. Add a little bit more oil and sauce if the pan becomes dry.
Yes and no. I have tested air-frying the battered shrimp and it works well. However, after using the air fryer to cook the shrimp, you’ll need to toss them in the Buffalo Wing Sauce. Take a look at my Buffalo Chicken Meatballs for this butter/sauce method.
Tips For Success
- Purchase peeled and deveined shrimp. This will save you lots of time.
- If you can find Gulf Coast shrimp, rather than purchasing farm raised, you’ll have the pleasure of flavorful shrimp that taste like shrimp. Seek these out and read the labels for origin.
- Don’t overcrowd the shrimp when frying. Depending on the size of your shrimp and the pan, you may have to fry these in two batches. If the pan gets dry, just add a little more oil and hot sauce for the 2nd batch.
- Butterflying the shrimp will allow more flesh area for the seasonings to reach. Don’t skip this step.
So whether you’re partying it up with friends, or looking for a light and delicious dinner for two, give this recipe a try.
The Crispy Fried Buffalo Shrimp Appetizer, paired with its irresistible blue cheese dressing, is a flavorful treat that combines tender perfectly cooked shrimp with the bold and tangy flavors of Buffalo sauce.
I hope you give it a try.
More Amazing Shrimp Appetizers
And if you’re looking for more Appetizer ideas, don’t miss my Appetizer Category. You’ll find lots of great ideas, including the most popular appetizer recipe on my site for Cream Cheese Chicken Dip and Campechana, Mexican Shrimp Cocktail.
In the crispy mood? Take a look at this recipe for Panko Baked Shrimp. Serve this one with creamy Jalapeno Aioli for a dipping sauce.
And if you’re looking for more recipes using buffalo hot wing sauce, don’t miss this recipe for Buffalo Chicken Meatballs. A crazy popular appetizer recipe that you must try.
If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.
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Crispy Fried Buffalo Shrimp Appetizer
Ingredients
- ½ cup flour
- ½ cup corn meal
- ½ teaspoon salt
- 1 teaspoon New Mexico Chile Powder or cayenne
- 1 dozen large shrimp shelled and deveined, tails intact, butterflied
- 3 tablespoon Neutral oil canola, vegetable or olive oil will work.
- 3 tablespoons Hot Wing Sauce your favorite brand
- ½ cup Blue Cheese Dressing for serving
Instructions
- In a shallow bowl, combine flour, corn meal, salt and chile powder.
- Pat shrimp dry and toss in the flour mixture, coating well.
- In a large skillet heat oil and hot sauce. Add shrimp and cook about 3-4 minutes per side, until nicely browned.
- To serve, place shrimp on a platter. Serve with a bowl of blue cheese dressing and carrot and celery sticks.
Notes
- Purchase peeled and deveined shrimp. This will save you lots of time.
- If you can find Gulf Coast shrimp, rather than purchasing farm raised, you’ll have the pleasure of flavorful shrimp that taste like shrimp. Seek these out and read the labels for origin.
- Don’t overcrowd the shrimp when frying. Depending on the size of your shrimp and the pan, you may have to fry these in two batches. If the pan gets dry, just add a little more oil and hot sauce for the 2nd batch.
- Butterflying the shrimp will allow more flesh area for the seasonings to reach. Don’t skip this step.
Nutrition
Crispy Fried Buffalo Shrimp …It’s What’s for an appetizer.
Why Trust My Recipes? I am a Culinary School Graduate and believe that everyone should try to cook as often as they can. I’ve been cooking for 50 years, and my recipes are tried and true tested and tested and then tested again before published. To read more take a look at my About Page.
Oh my that looks good, we are big Sticky fans
Hey Lea Ann! I always love seeing what you’re cooking up next. This one is a keeper! FYI – the picture still looks mouthwatering. 🙂
Kristi
Love it hot and like that it’s local. I’m with Kirsten – would love to try even if it’s 10 am. Happy New Year (a little late). – Andrea
Love the sauces! Holy yum!
Cameras do have a mind of their own and to take those blurring out pictures are quite a challenge. You are one brave soul to try this pepper sauce on it’s own though I’d probably do the same 😉 Great idea to mix it into a sauce.
don’t cameras just do what they want..lol
great shrimp, perfect for superbowl…
sweetlife
Shrimp looks awesome! Sounds like an fantastic sauce. The kind that makes your eyes water, but still has good flavor.
You injected some SERIOUS flavor into this shrimp! I love it. Buffalo-infused anything is exactly my style.
Great idea, Lea Ann…..shrimp instead of wings! Love your photo, blurred or not. The shrimp looks perfect sticking out of the delish blue cheese dip.
I’m not familiar with Sticky Brand Sauces. Timely snack AND giveaway!
Sounds wonderful and a beautiful presentation!
I think I may have tried this brand of salsa at the Fancy Food show last year, it was really hot! I’ve been afraid of trying ghost chiles, I’m sure it gives the salsa a good kick. The shrimp looks delicious!
I am thinking the Tangy Sweet BBQ “Sticky Face” 🙂
Your buffalo shrimp appetizer looks wonderful-it would be perfect for tomorrow’s College National Championship game. My family would enjoy this appetizer. Thanks for the idea.
This sounds fab! I like the bleu cheese pairing. If I had to make a choice, I’d go with the Tangy Sweet BBQ Sticky Face just so I can take it to the next neighborhood BBQ.
Oh wow – sounds yummy!!
Well, I guess if I HAD to pick, I’d choose the Sticky Chick, but they do all sound so good. I love this take on Buffalo Chicken. Thanks!
Love your blog!
Now this is a fabulous giveaway!! I want Sticky Buffalo!!
I have got to get myself over to Tony’s…you always get the cool stuff there! I have come a long way baby…in the spirit of peppers but I’m thinking this might be a bit beyond my comfort level but I’m game to give it a shot. Great looking shrimp and your photos are looking better and better.
Can you manage your point of reference? It’s not unusual for the bokeh (blur) to be around that point so in a pic like this you would have to make sure your camera was set for the point of reference to be that first yummy shrimp, not the ones in the middle.
All stuff I hope we can play with in our new group; I’m so excited!
YUM! This sounds wonderful – it’s been too long since I’ve had me some good wings with bleu cheese sauce. I’d like to try the original “Sticky Face” sauce. On another note – I did some reading on the King Arthur site and found where they suggested to replace the 3T potato flour with 1/2 cup of instant potato flakes (for the garlic knots). In my recipe, I just replaced the same amount. So, thought I’d let you know. I’m going to give them a try with the 1/2 cup flakes instead of 3T. Great recipe and great giveaway! If I don’t win, I think I’ll order some anyway 🙂
This recipe is a great idea. I can’t wait to try it with some wing sauces we have on hand. But of course, I now have to get my hands on some Sticky Brand Sauces personally for the real deal.
Great post Lea Ann, and I love the way you write. I’ve subscribed to your blog.
This is a gorgeous appetizer!! Love the presentation, and LOVE anything Buffalo style!