Buffalo Shrimp Recipe




    • 1 ½ cup all purpose flour
    • ½ cup cornstarch
    • 1 tsp salt
    • 1 ½ tsp Creole or seafood seasoning
    • 1 tsp granulated garlic or garlic powder
    • 1 tsp lemon pepper
    • 1 tsp cayenne may adjust to taste
    • ½ tsp onion powder
    • ¼ tsp cumin
    • 2 lb jumbo or large tail-on shrimp peeled and deveined
    • 1 quart vegetable or peanut oil for frying
    • Sauce:
    • 1 cup hot sauce i.e. Frank’s
    • 4 Tbsp butter
    • 1 tsp cayenne
    • ½ tsp granulated garlic
    • few dashes Worcestershire sauce


    • In a large plastic storage bag, toss together flour, cornstarch, salt, Creole or seafood seasoning, garlic, lemon pepper, onion powder and cumin. Seal bag and shake until seasonings are evenly distributed.
    • Add shrimp. Seal bag and toss until coated. Set bag, into fridge open for 30 minutes. Repeat sealing and shaking after 15 minutes of chill time.
    • Heat oil to 350-360°F. Remove shrimp from fridge and seal bag and shake again to coat.
  • Fry in batches for 2-3 minutes until golden. Have nearby a pan lined with paper towels. Remove with a slotted spoon to drain on pan. Season with additional seafood or Creole seasoning immediately.
  • Meanwhile, in a small saucepan, melt together hot sauce, butter, cayenne, garlic and Worcestershire sauce. Keep warm.
  • After all shrimp is cooked, toss in sauce. Serve immediately with bleu cheese or ranch dip and celery on the side.
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