Ingredients
Scale
- 1 pound Jumbo or Large Shrimp (peeled and deveined; can substitute with chicken)
- 1 cup All-Purpose Flour
- 1/2 cup Cornstarch (or potato starch for gluten-free)
- 1 teaspoon Salt
- 1 tablespoon Creole or Seafood Seasoning (or Cajun seasoning)
- 1 teaspoon Granulated Garlic or Garlic Powder
- 1 teaspoon Lemon Pepper (or black pepper + lemon zest)
- 1/2 teaspoon Cayenne Pepper
- 1 teaspoon Onion Powder
- 1 teaspoon Cumin
- 2 cups Vegetable or Peanut Oil (for frying)
- 1/2 cup Hot Sauce (e.g., Frank’s)
- 1/2 cup Butter
- 1 tablespoon Worcestershire Sauce
Instructions
- Pat shrimp dry and season lightly with a pinch of salt and pepper.
- Whisk together flour, cornstarch, and all spices in a shallow bowl. Dredge shrimp, shaking off excess.
- Heat oil in a heavy skillet or Dutch oven to 350°F (175°C). Fry shrimp in batches 1–2 minutes per side until golden and crisp; drain on paper towels.
- While shrimp fry, melt butter in a small saucepan over low heat, whisk in hot sauce and Worcestershire until smooth.
- Toss fried shrimp in the warm buffalo sauce until evenly coated. Serve immediately.
Notes
For extra crunch, dry shrimp thoroughly before coating. Serve with classic sides like celery sticks or as a salad topper.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
- Diet: Gluten-Free Option
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 250mg
Keywords: Crispy Shrimp, Buffalo Sauce, Quick Appetizer