Let’s consider Buffalo Wings vs Buffalo Shrimp. Buffalo Wings are without question one of the most popular “bar foods” in American restaurants. The unique aroma awakes your taste buds and I personally find it hard to resist. I bet that if wings are on a menu, someone at your table is ordering them. And if someone else doesn’t, you probably will. Despite the messy fingers, the inconsistencies in sauces and crispiness, and even size, they are simply hard to resist.
For me, it’s not about the chicken wing itself, its about the Buffalo sauce. I simply crave it. With Buffalo sauce being so popular, now we see a wide variety of “wings” on menus including Boneless Buffalo wings, Buffalo Cauliflower bites, Buffalo Tofu and my all time favorite, Buffalo Shrimp.
When I travel down south to visit family and friends I find Buffalo shrimp on many pub menus. But where I live in NY, I can’t seem to find them anywhere! So, what was a girl to do when the craving struck? Get cooking! I am sure glad I started making my own because they are in a a league of their own.
After trying a few approaches, I finally came up with what I think is the best Buffalo Shrimp recipe. They are spicy, bold & briny. They are coated in a batter that is made with seasoned flour and the result is a crispy shell, similar to classic fried chicken. Tossed with your favorite wing sauce and served with blue cheese dip, these Buffalo Shrimp are better than any restaurant. You won’t even want to share.
The sauce you choose is going to have a major impact on the end result so make sure you choose a sauce you really like. I’m partial to Franks Red Hot Wing Sauce and a Homemade Blue Cheese Dressing.
Homemade Blue Cheese Dressing is SO easy and one thousand times better than anything from a store. Simply toss a few ingredients into a food processor and you are done. It’s as easy as that and makes a substantial difference.
How to buy Shrimp
If you know me, you know I am an advocate of fresh, well sourced seafood. Shrimp is no exception. The market is polluted with farm raised, frozen shrimp that are loaded with antibiotics and preservatives. Frozen or Fresh, from a standard grocery store, your shrimp is likely it is to have been treated with chemicals, particularly sodium tripolyphosphate and sodium bisulfite. Sometimes we have no choice. But when you can source and afford fresh, wild caught, from a reliable seafood market, you should.
Learning about how to buy fresh seafood is important. if you are interested in learning more, check out this article from Serious Eats – A Comprehensive Guide to Buying Better Shrimp.
Shrimp come in an abundance of sizes. Many seafood counters will sell them by “medium, large and jumbo” but those terms can change from store to store. The best way to purchase them is by their “U” count. This represents the “approximate” number of pieces per pound. So you may see shrimp sold as “26/30” which typically refers to XL size and means there are about 26-30 per pound. Medium Shrimp are often called “41/50” meaning they are smaller and contain between 41-50 per pound. For this recipe, you can use any size you like, but I prefer a meaty bite so I go for the 16/20 size.
Pro Tip:
- Make a double batch because everyone loves them!
Buffalo Shrimp Recipe
Ingredients
- 2 cups all-purpose flour
- 2 eggs – beaten
- 1 tablespoon garlic powder
- 1 tablespoon ground cayenne pepper
- 1 teaspoon onion powder
- 1 teaspoon freshly ground black pepper
- 1 pound fresh XL shrimp or 16/20 size peeled and deveined.
- 4 cups oil for frying
Instructions
- In a large resealable plastic bag, combine the flour, garlic powder, ground cayenne pepper, onion powder, and ground black pepper. Seal the bag and shake a few times to combine the ingredients well.
- Beat the eggs well in a medium sized bowl. Add all the shrimp to the egg mixture and coat very well.
- Place a colander over a bowl to catch the residual egg mixture. Drain the shrimp in the colander and save the excess egg mixture- you will use it again. Add all the shrimp to the flour bag and shake well to coat the shrimp with flour batter.
- One by one, place the coated shrimp on a sheet pan and place in the refrigerator for 15 to 20 minutes. Save remaining flour mixture in the bag.
- Meanwhile, heat the canola or vegetable oil to 375 F. (Make sure to monitor oil temp.)
- Remove shrimp from refrigerator and repeat the process of egg batter and flour mixture. (The egg & flour batter does not need to be as perfect this time around- It’s just to ensure full coverage.)
- Carefully place the shrimp in hot oil and fry until pink, about 3 minutes. Drain onto a sheet pan lined with a raised rack and then coat with buffalo sauce.
- Serve with blue cheese dressing.
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