Buffalo Shrimp
This easy, mouthwatering Buffalo Shrimp recipe comes together in minutes!
Ingredients
- 1 pound Shrimp (peeled and deveined with tails on) 16 per pound
- 1 tablespoon olive oil
- 2 teaspoons smoked paprika
- ½ teaspoon kosher salt
- ½ teaspoon coarse ground black pepper
- 3 tablespoons butter
- 1 cup Frank's Hot Sauce
- Blue Cheese or Ranch dressing optional
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Instructions
- Place shrimp in a large bowl and add olive oil, smoked paprika, salt and pepper. Stir to coat and set aside.1 pound Shrimp (peeled and deveined with tails on), 2 teaspoons smoked paprika, ½ teaspoon kosher salt, ½ teaspoon coarse ground black pepper, 1 tablespoon olive oil
- Place butter and Frank's Hot Sauce in a sauce pan. Heat until butter is melted and whisk to combine until smooth.3 tablespoons butter, 1 cup Frank's Hot Sauce
- Place a large frying pan over medium heat. Add shrimp and cook for 3 minutes, turn over and cook for additional 3 minutes.
- Add hot sauce to pan and toss to coat. Serve with blue cheese or ranch dressing on the side.
Notes
Ingredient Notes:
Shrimp: Make sure to use jumbo shrimp that are peeled and deveined. Bigger shrimp lead to a more tender, flavorful appetizer, plus the size makes them easier to dip in sauces. Frozen shrimp is fine, as long as you let them thaw in the refrigerator overnight first.
Butter: Butter is the glue that holds this recipe together. It brings out the natural buttery flavor in the shrimp, adding a juicy, even more tender texture. Be sure to soften your butter beforehand, and use margarine or dairy-free butter as needed.
Frank’s Hot Sauce: This is a classic hot sauce brand, but any version will do! Our favorite substitutions are Tabasco sauce, buffalo sauce, sriracha, or Cholula.
Ranch or blue cheese: These are our favorite dipping sauces for this buffalo shrimp recipe, but there is a whole world of sauces out there!
Expert Tips:
➤ Monitor carefully. Keep a close on the clock and the stove when cooking your jumbo shrimp. They can go from perfectly cooked to rubbery in a flash! Watch for a change in color and shape — they should be pink and white and curled loosely inward. If they’re tightly curled, they’re overdone.
➤ Cook over medium heat. Using too high of a temperature will cause the shellfish to burn on the surface before it has a chance to cook all the way through in the center.
➤ Need to thaw frozen shrimp? Place frozen shrimp in an unsealed plastic bag, put the bag in a bowl of ice, and lay a wet paper towel over the top. This allows the shrimp to breathe and prevents a fishy smell from taking over your fridge.
➤ Tails on vs off: If you’ll be serving buffalo shrimp as an appetizer, leave the tails on — they’re much easier to eat this way. However, it’s easier to remove the tails ahead of time if you know you’ll be adding the shellfish to pasta or salad. That way you can dig right in!
▶︎ Make the sauce ahead of time and refrigerate until ready to use. Reheat before adding to the cooked shrimp.
▶︎ Don't like spicy food? Leave the sauce on the side and let people dip before eating allowing them to control the amount of heat in the shrimp.
Nutrition
Serving: 4ouncesCalories: 190kcalCarbohydrates: 2gProtein: 16gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 165mgSodium: 934mgPotassium: 154mgFiber: 0.3gSugar: 0.1gVitamin A: 959IUVitamin C: 0.01mgCalcium: 66mgIron: 0.5mg
Nutrition info not guaranteed to be accurate.
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