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My review
Buffalo Shrimp
4
JIGGYnFL
"This is the BEST...you can adjust the intensity of the buffalo sauce to your liking. We like it HOT!!"
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Ingredients
45 m servings 626Original recipe yields 4 servings
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- US
- Metric
Directions
{{model.addEditText}} Print- In a large resealable plastic bag, combine the flour, Creole-style seasoning, garlic powder, ground cayenne pepper, onion powder, and ground black pepper. Seal the bag and shake a few times to combine the ingredients well.
- Rinse the shrimp under cold water and place them in the plastic bag with the flour mixture. Seal the bag and shake to coat all of the shrimp well with the flour mixture.
- Place the coated shrimp on a cookie sheet and place in the refrigerator for 15 to 20 minutes. Save remaining flour mixture in the bag.
- In a mixing bowl, whisk together garlic, butter hot sauce and cayenne pepper; set aside. In a pot, heat the oil to 375 degrees F (190 degrees C).
- Remove shrimp from refrigerator and shake a second time in flour mixture.
- Place the shrimp in hot oil and fry until pink, about 2 to 3 minutes. Immediately coat with buffalo sauce.
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Footnotes
- Editor's Note
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
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Reviews
Read all reviews 261354 Ratings
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Most helpful positive review
1/28/2003
This was excellent!! At age 73 I like spicy foods, but not KILLER spicy. I omitted the cayenne pepper from the sauce--turned out to be perfect for me. As another viewer suggested, I left the ...
Most helpful critical review
2/28/2012
Made these last night and they were good. I used EVOO for the frying and they didn't get as crispy as I had hoped so I would recommend a different oil. I also used a bottled Buffalo sauce (that ...
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1/28/2003
This was excellent!! At age 73 I like spicy foods, but not KILLER spicy. I omitted the cayenne pepper from the sauce--turned out to be perfect for me. As another viewer suggested, I left the ...
7/6/2001
I'm the person who orginally entered this recipe. We tried something different the last time we made it - we dipped the shrimp in egg and then flour, then repeated this. It put a heavier coati...
7/31/2006
If you don't like spicy, this isn't the recipe for you if you don't have the sense to adjust it to your own taste! I made these tonight, my husband isn't even a big shrimp fan but he really lik...
5/21/2002
I used collassal shrimp and a fry baby type deep fryer and found that this is the way to go with the really big shrimp. Take them out as soon as they just turn golden. I've made rubber out of th...
10/15/2002
This was an easy dinner to prepare. I served it with rice and garlic bread for a complete meal. For the coating, I left the shrimp in the bag for the 15 minutes, then shook them again (someone e...
7/16/2002
My husband and I could have eaten twice as much shrimp as I actually made. As a vegetable I used the flour mixture to coat big chunks of zucchini and fried them too... what a meal!
7/24/2002
Wonderful! Thought it was a simple recipe however it had GREAT taste. Just a word of caution though to those who are sensitive to spicy food, my fiance thought it was a little too hot. I, how...
5/12/2002
These were sooo good! We will be having these again and again. I made cheesy ranch new red potatoes( from this site) and the flavors went really well together. Next time I'll do some chicken win...
2/5/2003
I made this recipe tonight for dinner, it was excellent! It was fairly easy to prepare and was pretty much like something you'd order in a restaurant. It wasn't super crispy it was tender-crispy...