Crispy Pan Fried Buffalo Shrimp
If you love Buffalo wings, then wait until you try Buffalo shrimp. Pan fried for a light and crispy exterior, then coated in a homemade buffalo sauce that has the perfect blend of sweet and spicy.
Ingredients
For the Shrimp
- 1 lb shrimp (peeled and deveined)
- 2-3 tablespoons olive oil
- ½ cup flour
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 tablespoon Old Bay seasoning
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
For the Buffalo Sauce
- 4 tablespoons butter
- ½ cup Frank’s RedHot Original sauce
- 2 tablespoons Texas Pete hot sauce
- 2 tablespoons dark brown sugar
- 2 teaspoons apple cider vinegar
Instructions
- Combine flour and dry seasoning in a Ziploc bag.
- Rinse shrimp and pat dry. Add to the flour mixture. Seal the bag and shake until the shrimp are coated. Place on a rimmed baking sheet and refrigerate for 15 minutes.
- SAUCE: Add butter to a small saucepan and cook over low heat until melted. Add Frank’s RedHot, Texas Pete. brown sugar and vinegar and simmer until the sugar has melted.
- Add oil tow1es a large skillet over medium heat. Once it is hot, add shrimp in a single layer and cook on each side for about 2 minutes until the shrimp are opaque. Remove from the heat to a bowl and toss with Buffalo sauce and serve while they are hot.
Barbara's Notes + Tips
- Refrigerating the coated shrimp for 15 minutes helps the flour adhere better during cooking, resulting in a crispier texture.
- Cook the shrimp in batches to ensure they cook evenly and maintain their crispy coating.
- Don't over cook the shrimp, take them out as soon as they are opaque all the way through.
- Toss the cooked shrimp in the Buffalo sauce while still hot.
Nutrition
Calories: 234kcal | Carbohydrates: 14g | Protein: 17g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 142mg | Sodium: 1571mg | Potassium: 273mg | Fiber: 1g | Sugar: 4g | Vitamin A: 292IU | Vitamin C: 18mg | Calcium: 68mg | Iron: 1mg
