This Buffalo shrimp is the best. You can adjust the intensity of the hot sauce to your liking — we like it hot! Serve with lemon wedges and blue cheese dressing.
Ingredients
- all-purpose flour: 2 cups
- Creole-style seasoning: 2 Tbsp
- garlic powder: 1 Tbsp
- ground cayenne pepper: 1 Tbsp
- onion powder: 1 tsp
- black pepper: 1 tsp (freshly ground)
- large shrimp, peeled and deveined with tails attached: 1 pound
- oil for frying: 4 cups
- ounces hot pepper sauce: 6 piece
- ½ tablespoons butter: 2 piece (melted)
- garlic: 4 clove (minced)
- ground cayenne pepper: 1 tsp
Metric Conversion
Stages of cooking
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Combine flour, Creole-style seasoning, garlic powder, cayenne pepper, onion powder, and black pepper in a large resealable plastic bag.
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Rinse shrimp under cold water and place them in flour mixture. Seal the bag and shake until shrimp are well coated with flour mixture. Spread coated shrimp on a baking sheet and place in the refrigerator for 15 to 20 minutes. Set aside flour mixture in the bag.
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Meanwhile, make sauce: Whisk together hot sauce, butter, garlic, and cayenne pepper in a small bowl; set aside.
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Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
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Remove shrimp from the refrigerator and shake once more in flour mixture; discard flour mixture.
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Working in batches, fry shrimp in hot oil until opaque, 2 to 3 minutes. Use a slotted spoon to remove fried shrimp to a serving bowl and coat with sauce.
