Buffalo Shrimp Appetizer 3 Recipe

If you’re like me and live for that perfect crunch paired with a spicy kick, then you’ll absolutely fall head over heels for my buffalo shrimp recipe—it’s like a party in your mouth that you won’t want to end!

I adore the bold tastes of the Buffalo Shrimp Appetizer, where shrimp are delectable and flavored with paprika and garlic, making two savory bites. Buttermilk-drenched, and then tossed in a sauce of fiery proportions, the shrimp are not only tender, but also offer an exciting mix of crunch and long-lasting flavor.

Ingredients

• Shrimp: High in protein and low in calories, nutritious.
• All-purpose flour: Provides a crispy coating, adds carbohydrates.
• Garlic powder: Adds aromatic flavor, low in calories.
• Paprika: Boosts color and mild spice, contains vitamins.
• Buttermilk: Tenderizes shrimp, adds tanginess.
• Hot wing sauce: Provides spicy, tangy kick.
• Unsalted butter: Balances spice, adds richness.

Ingredient Quantities

• 1 pound large shrimp, peeled and deveined
• 1 cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup buttermilk
• 1 cup hot wing sauce
• 2 tablespoons unsalted butter, melted
• Vegetable oil for frying
• Chopped fresh parsley (optional, for garnish)
• Celery sticks (optional, for serving)
• Blue cheese or ranch dressing (optional, for serving)

How to Make this

1. In a shallow bowl, mix together the flour, garlic powder, paprika, salt, and black pepper.

2. Another shallow bowl should have the buttermilk poured into it.

3. Each shrimp is dipped into the buttermilk and allowed to drip any excess off before being dredged in the flour mixture to coat it evenly. The shrimp are placed on a plate to await frying.

4. Vegetable oil, about 2 inches deep, is heated in an electric deep fryer or large pot over medium-high heat. The temperature of the oil should reach 350°F (175°C) before proceeding with the next steps.

5. Shrimp in batch quantities and pan don’t get along. The mixture must be cooked in batches so that the shrimp can brown properly in the hot oil, achieving a light and crisp texture. Remove them to a platter; don’t drain them on problems and don’t pat them dry. The shrimp’s Joe Friday effort is a promise to deliver the sexy crunch.

6. In another saucepan, combine the hot wing sauce and melted butter over medium heat, and stir until the butter is fully incorporated.

7. After frying all the shrimp, move them to a big bowl.

8. Over the shrimp, pour the mixture meant for the hot wing sauce and gently toss to guarantee an even coating on the shrimp.

9. Move the buffalo shrimp to a serving platter. If you want to, you can make it look nice by garnishing with parsley that was freshly chopped.

10. Immediately serve with celery sticks and blue cheese or ranch dressing on the side for dipping.

Equipment Needed

1. Shallow bowls (2)
2. Plate
3. Electric deep fryer or large pot
4. Thermometer (for checking oil temperature)
5. Saucepan
6. Mixing spoon or spatula
7. Large bowl
8. Platter (for serving)
9. Tongs or slotted spoon (for frying)

FAQ

• What size shrimp should I use for this recipe?Use large shrimp, which are generally about 31-40 shrimp per pound.
  
• Can I use frozen shrimp?You can indeed use shrimp that have been frozen. Just be sure to thaw them all the way and dry them well before you begin the recipe.
• Is there a substitute for buttermilk?If buttermilk isn’t available, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Before using, let it sit for about 5 minutes.
• How can I make this recipe less spicy?You can use a less fiery wing sauce or add more butter to balance the heat.
• Can I bake the shrimp instead of frying?It is possible to bake shrimp. To do so, preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Place the shrimp, which have been coated in the way of your choosing (more on that below), on a shallow baking sheet; and then bake them in the oven for about 10 to 12 minutes or until they are golden and thoroughly cooked.
• How do I store leftovers?Leftover shrimp can be stored in an airtight container in the refrigerator for up to 2 days. To maintain crispiness, reheat in the oven.
• What sides go well with this appetizer?Celery sticks and blue cheese or ranch dressing are traditional accompaniments. You can also serve with a side salad for a fresh contrast.

Buffalo Shrimp Appetizer 3 Recipe Substitutions and Variations

1 cup all-purpose flour: To make this gluten-free, substitute with 1 cup of a gluten-free flour blend.
1 teaspoon garlic powder. Substitute with 1 teaspoon onion powder for a different flavor profile.
1 teaspoon paprika — Substitute with 1 teaspoon smoked paprika for a smoky taste.
1/2 cup buttermilk: If you don’t have buttermilk, you can use this simple substitute. It’s not quite the same, but it will work in a pinch. Use 1/2 cup plain yogurt mixed with 1-2 tablespoons milk to bring it to a similar consistency as buttermilk.
1 cup hot wing sauce: Substitute with 1 cup of your favorite BBQ sauce for a milder flavor.

Pro Tips

1. Pat Dry Shrimp Before dipping the shrimp in buttermilk, pat them dry with paper towels. This helps the buttermilk adhere better, ensuring an even coating of the flour mixture.

2. Double Dredge For an extra crispy texture, consider double dredging the shrimp. After the first flour coating, dip them back into the buttermilk and flour mixture again before frying.

3. Oil Temperature Consistency Use a thermometer to monitor the oil temperature. Maintaining a consistent 350°F (175°C) is crucial for even cooking and achieving a crispy texture. Allow the oil to return to temperature between batches if needed.

4. Sauce Integration To help the sauce evenly coat the shrimp without making them soggy, allow the freshly fried shrimp to rest for a minute before tossing in the hot wing sauce. This way, the initial steam can escape.

5. Garnishing Tip For added flavor and visual appeal, consider freshly grinding some black pepper and sprinkling a little extra paprika or cayenne on top of the shrimp right after tossing them in the sauce. This adds a subtle kick and enhances presentation.