Get the Recipe: Buffalo Shrimp
This buffalo shrimp is an easy and delicious recipe! Perfect for parties, game days, or a quick and easy weeknight meal. Serve with your favorite dipping sauce and enjoy!
Ingredients
For the Shrimp:
- 1 pound large shrimp, peeled and deveined
- ½ cup flour, regular or gluten free
- ½ tsp garlic powder
- ½ tsp paprika
- salt and black pepper , to taste
- avocado oil spray, or olive oil
For the Buffalo Sauce:
- ¼ cup hot sauce, such as Frank's RedHot
- 2 tbsp unsalted butter, or olive oil for a lighter option
- 1 tbsp honey, optional for a touch of sweetness
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper, adjust to your spice preference
- salt and black pepper , to taste
Instructions
- First, preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper or lightly grease with nonstick spray.
- In a shallow bowl, combine the flour, garlic powder, paprika, salt and pepper.
- Rinse the shrimp under cold water. Pat them dry with paper towels.
- Dip each shrimp into the dry mixture, making sure to coat them evenly. Shake off any excess flour.
- Place the coated shrimp on the prepared baking sheet in a single layer. Leave a little space between each.
- Lightly spray the shrimp with nonstick spray or drizzle with a small amount of olive oil.
- Bake for 10 to 12 minutes or until they are cooked through and the coating is crispy. Flip halfway through for even cooking.
- While the shrimp is baking, make the buffalo sauce. In a small saucepan over low heat, melt the butter. Stir in the hor sauce, honey, garlic powder, onion powder, smoked paprika, cayenne, salt and pepper. Cook for a few minutes, stirring occasionally, until the sauce is well combined and heated through.
- Once the shirmp is done baking, remove from the oven. Transfer the shrimp to a large bowl.
- Finally, pour the buffalo sauce over the baked shrimp. Toss to coat evenly. Serve!
Notes
- Use fresh or fully thawed shrimp. Do not make directly from frozen.
- Both all purpose flour and gluten free flour work well. I used gluten free for these photos.
- Do not overcook the shrimp.
- Feel free to adjust the amount of spice in the sauce.
- Store leftovers in the fridge for up to 3 days.
Calories: 210kcal, Carbohydrates: 19g, Protein: 17g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 158mg, Sodium: 1040mg, Potassium: 192mg, Fiber: 1g, Sugar: 5g, Vitamin A: 598IU, Vitamin C: 12mg, Calcium: 69mg, Iron: 1mg