This is the BEST...you can adjust the intensity of the buffalo sauce to your liking. We like it HOT!!

Recipe Summary

prep:
15 mins
cook:
20 mins
additional:
10 mins
total:
45 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
BUFFALO SAUCE:

Directions

Instructions Checklist
  • 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.

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  • 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.

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.

Nutrition Facts

626 calories; protein 30.1g 60% DV; carbohydrates 54.4g 18% DV; fat 32.1g 49% DV; cholesterol 198.5mg 66% DV; sodium 2128.8mg 85% DV. Full Nutrition

Reviews (268)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/13/2004
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 shrimp in the bag after the first shaking, refrigerated it for about 20 minutes while I finished my scotch and water and the deep fryer was heating to temperature, and then sifted excess flour off. Placed in the deep fryer for 3 minutes, removed and covered with the sauce. PERFECTOMENTO!! I served it to myself with a spinach salad with mushrooms, hard boiled eggs, bacon bits, and the spinach dressing from another contributer to this site. I highly recommend this to any young, middle-age, or senior citizen. Read More
(274)

Most helpful critical review

Rating: 3 stars
02/28/2012
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 I love) so that was easy. I served it with a spinach salad and long grain rice. Tasty - will keep practicing to make better. Read More
(7)
364 Ratings
  • 5 star values: 278
  • 4 star values: 58
  • 3 star values: 23
  • 2 star values: 3
  • 1 star values: 2
Rating: 5 stars
02/13/2004
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 shrimp in the bag after the first shaking, refrigerated it for about 20 minutes while I finished my scotch and water and the deep fryer was heating to temperature, and then sifted excess flour off. Placed in the deep fryer for 3 minutes, removed and covered with the sauce. PERFECTOMENTO!! I served it to myself with a spinach salad with mushrooms, hard boiled eggs, bacon bits, and the spinach dressing from another contributer to this site. I highly recommend this to any young, middle-age, or senior citizen. Read More
(274)
Rating: 5 stars
01/01/2004
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 coating on the shrimp. My husband like this way better, I still prefer the original recipe. Just thought I'd share this information with you...Janet Roetzel Read More
(191)
Rating: 5 stars
07/31/2006
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 liked these. Although there is no way I'm cooking anything that calls for 4 cups of oil for deep frying, I followed the instructions to a T and sprayed them with Pam, broiled them and then tossed them in the sauce. EXCELLENT!!! A definite keeper, thank you Janet. Read More
(104)
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Rating: 5 stars
01/01/2004
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 the big shrimp when boiling or grilling or they aren't done enough. These are fantastic. We love Buffalo Chicken Wings and I have a standard recipe I use for the sauce using Frank's Hot sauce (it's slightly garlicky as it is) and butter. I used that instead of making the sauce in the recipe. These were terrific! I've made them several times so far and I'll make them again. Read More
(39)
Rating: 4 stars
01/01/2004
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 else suggested it) as opposed to laying the shrimp out on a cookie sheet in the fridge. My suggestion is to remove the tails, for simpler eating. And, instead of making the suggested "hot sauce" I just microwaved some butter with Frank's Hot Sauce -- worked fine. Read More
(29)
Rating: 5 stars
02/13/2004
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! Read More
(28)
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Rating: 5 stars
12/07/2010
Always a hit! This is a poker night favorite! Read More
(23)
Rating: 5 stars
01/01/2004
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 wings using this recipe as well. Would be great for a party or get together as well as part of a meal. Read More
(18)
Rating: 5 stars
02/23/2003
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 however thought it was just perfect. Read More
(18)
Rating: 3 stars
02/28/2012
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 I love) so that was easy. I served it with a spinach salad and long grain rice. Tasty - will keep practicing to make better. Read More
(7)