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

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Recipe Summary

prep:
30 mins
cook:
16 mins
additional:
30 mins
total:
1 hr 16 mins
Servings:
80
Yield:
80 to 100 shrimp
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Ingredients

80
Original recipe yields 80 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Buffalo Sauce:

Directions

Instructions Checklist
  • Grease 2 baking sheets with cooking spray.

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  • Run a sharp knife along each shrimp's back and open slightly. Place shrimp in a large bowl of cold water.

  • Whisk eggs in a large bowl until smooth. Drain shrimp and add to egg mixture; mix with your hands to combine and coat.

  • 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.

  • Chill shrimp until batter is set, about 30 minutes.

  • Heat oil in a deep-fryer or large saucepan.

  • 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.

  • 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.

  • Divide shrimp among serving bowls. Stir in sauce until shrimp are completely covered.

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.

Nutrition Facts

75 calories; protein 2.9g; carbohydrates 5.6g; fat 4.5g; cholesterol 26.6mg; sodium 120.9mg. Full Nutrition
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Reviews (2)

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Most helpful positive review

Rating: 4 stars
01/26/2016
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 of shrimp is plenty so save yourself some eggs. Step 7 says to test your shrimp but doesn't state how to do that. Eating under cooked shrimp would not be a good idea however 5 minutes in hot enough oil is plenty and there is no need for testing. Lastly I found that the breading set on the shrimp just fine and didn't really need the 30 minutes refrigerating time. The end results was great but I think you can save yourself some time and money with the things I suggested. Read More
(5)
3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/25/2016
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 of shrimp is plenty so save yourself some eggs. Step 7 says to test your shrimp but doesn't state how to do that. Eating under cooked shrimp would not be a good idea however 5 minutes in hot enough oil is plenty and there is no need for testing. Lastly I found that the breading set on the shrimp just fine and didn't really need the 30 minutes refrigerating time. The end results was great but I think you can save yourself some time and money with the things I suggested. Read More
(5)
Rating: 4 stars
02/02/2016
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 butter to 1/2 cup of Frank's. Also I baked the shrimp instead of frying. Will make again! Read More
(3)
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