Buffalo Shrimp Recipe
Servings 12 servings
Calories 326kcal
Ingredients
- 1 1/2 cup all purpose flour
- 1/2 cup cornstarch
- 1 tsp salt
- 1 1/2 tsp Creole or seafood seasoning
- 1 tsp granulated garlic or garlic powder
- 1 tsp lemon pepper
- 1 tsp cayenne may adjust to taste
- 1/2 tsp onion powder
- 1/4 tsp cumin
- 2 lb jumbo or large tail-on shrimp peeled and deveined
- 1 quart vegetable or peanut oil for frying
- Sauce:
- 1 cup hot sauce i.e. Frank's
- 4 Tbsp butter
- 1 tsp cayenne
- 1/2 tsp granulated garlic
- few dashes Worcestershire sauce
Instructions
- In a large plastic storage bag, toss together flour, cornstarch, salt, Creole or seafood seasoning, garlic, lemon pepper, onion powder and cumin. Seal bag and shake until seasonings are evenly distributed.
- Add shrimp. Seal bag and toss until coated. Set bag, into fridge open for 30 minutes. Repeat sealing and shaking after 15 minutes of chill time.
- Heat oil to 350-360°F. Remove shrimp from fridge and seal bag and shake again to coat.
- Fry in batches for 2-3 minutes until golden. Have nearby a pan lined with paper towels. Remove with a slotted spoon to drain on pan. Season with additional seafood or Creole seasoning immediately.
- Meanwhile, in a small saucepan, melt together hot sauce, butter, cayenne, garlic and Worcestershire sauce. Keep warm.
- After all shrimp is cooked, toss in sauce. Serve immediately with bleu cheese or ranch dip and celery on the side.
Nutrition
Serving: 1serving | Calories: 326kcal | Carbohydrates: 18g | Protein: 12g | Fat: 23g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 1185mg | Potassium: 147mg | Fiber: 1g | Sugar: 1g | Vitamin A: 425IU | Vitamin C: 15mg | Calcium: 48mg | Iron: 1mg