Buffalo Shrimp

Buffalo Shrimp


"This is the BEST...you can adjust the intensity of the buffalo sauce to your liking. We like it HOT!!"

Ingredients 45 m {{adjustedServings}} servings 626 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 626 kcal
  • 31%
  • Fat:
  • 32.1 g
  • 49%
  • Carbs:
  • 54.4g
  • 18%
  • Protein:
  • 30.1 g
  • 60%
  • Cholesterol:
  • 198 mg
  • 66%
  • Sodium:
  • 2129 mg
  • 85%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. In a large resealable plastic bag, combine the flour, Creole-style seasoning, garlic powder, ground cayenne pepper, onion powder, and ground black pepper. Seal the bag and shake a few times to combine the ingredients well.
  2. Rinse the shrimp under cold water and place them in the plastic bag with the flour mixture. Seal the bag and shake to coat all of the shrimp well with the flour mixture.
  3. Place the coated shrimp on a cookie sheet and place in the refrigerator for 15 to 20 minutes. Save remaining flour mixture in the bag.
  4. In a mixing bowl, whisk together garlic, butter hot sauce and cayenne pepper; set aside. In a pot, heat the oil to 375 degrees F (190 degrees C).
  5. Remove shrimp from refrigerator and shake a second time in flour mixture.
  6. Place the shrimp in hot oil and fry until pink, about 2 to 3 minutes. Immediately coat with buffalo sauce.
Tips & Tricks
Old Charleston Style Shrimp and Grits

Tender shrimp with sausage and peppers served over cheesy grits.

How to Make Shrimp and Grits

See how to make some classic Southern comfort food.


  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
Rate recipe

Your rating


Reviews 235

  1. 315 Ratings


This was excellent!! At age 73 I like spicy foods, but not KILLER spicy. I omitted the cayenne pepper from the sauce--turned out to be perfect for me. As another viewer suggested, I left the shrimp in the bag after the first shaking, refrigerated it for about 20 minutes while I finished my scotch and water and the deep fryer was heating to temperature, and then sifted excess flour off. Placed in the deep fryer for 3 minutes, removed and covered with the sauce. PERFECTOMENTO!! I served it to myself with a spinach salad with mushrooms, hard boiled eggs, bacon bits, and the spinach dressing from another contributer to this site. I highly recommend this to any young, middle-age, or senior citizen.


I'm the person who orginally entered this recipe. We tried something different the last time we made it - we dipped the shrimp in egg and then flour, then repeated this. It put a heavier coating on the shrimp. My husband like this way better, I still prefer the original recipe. Just thought I'd share this information with you...Janet Roetzel


If you don't like spicy, this isn't the recipe for you if you don't have the sense to adjust it to your own taste! I made these tonight, my husband isn't even a big shrimp fan but he really liked these. Although there is no way I'm cooking anything that calls for 4 cups of oil for deep frying, I followed the instructions to a T and sprayed them with Pam, broiled them and then tossed them in the sauce. EXCELLENT!!! A definite keeper, thank you Janet.