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Ed's Party Time Buffalo Shrimp

Rated as 4.33 out of 5 Stars

"Buffalo deep-fried battered shrimp. Serve with ranch or blue cheese salad dressing."
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Ingredients

1 h 16 m servings 75 cals
Original recipe yields 80 servings (80 to 100 shrimp)

Directions

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  1. Grease 2 baking sheets with cooking spray.
  2. Run a sharp knife along each shrimp's back and open slightly. Place shrimp in a large bowl of cold water.
  3. Whisk eggs in a large bowl until smooth. Drain shrimp and add to egg mixture; mix with your hands to combine and coat.
  4. Mix flour, bread crumbs, salt, pepper, and cornstarch together in a large bowl. Dredge shrimp, a few at a time, in flour until well-coated, including the opening in the backs. Place battered shrimp on baking sheets.
  5. Chill shrimp until batter is set, about 30 minutes.
  6. Heat oil in a deep-fryer or large saucepan.
  7. Fry shrimp, in batches, until golden brown, 4 to 5 minutes per batch. Test one to make sure shrimp is cooked through. Transfer to paper towel-lined bowl to drain.
  8. Place buttery spread, cayenne pepper sauce, and garlic powder in a saucepan over medium-low heat. Heat until sauce is combined; stir in corn syrup.
  9. Divide shrimp among serving bowls. Stir in sauce until shrimp are completely covered.

Footnotes

  • Editor's Note:
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 75 calories; 4.5 g fat; 5.6 g carbohydrates; 2.9 g protein; 27 mg cholesterol; 121 mg sodium. Full nutrition

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Reviews

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I'm assuming the 80 servings is supposed to read 8. That being said, I halved the recipe with 4 servings in mind. I really liked this but wanted to mention a couple of things. One egg per pound ...

These are really good! I only had a handful of shrimp, so I made 1/4 the batter recipe. I made a few changes to the sauce recipe. I left out the corn syrup and used only two tablespoons of bu...