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This Buffalo Shrimp recipe is the crispy, spicy appetizer your game day spread has been missing! Succulent shrimp coated in a bold buffalo sauce and served with a creamy homemade remoulade for dipping—it's quick, easy, and guaranteed to disappear fast. Forget takeout; this restaurant-quality appetizer is ready in minutes!
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🦐✨ Buffalo Shrimp: The Game Day Appetizer That Steals the Sho🏈💡
Game day in our house means one thing: the Seahawks are on, and the snacks better be good. We're diehard fans who never miss a game, and I'm always looking for new appetizers to keep the energy high.
Last week, I was in a bit of a cooking rut—you know the kind. The weather was gloomy, my energy was low, and nothing sounded exciting. Then my husband Kevin started reminiscing about a wing place we used to love. Great beer, sports bar vibes, and wings that were absolutely out of this world.
Suddenly, I was craving buffalo flavor. But there was one problem: no wings in the fridge, and I was NOT in the mood for a store run.
That's when I remembered the bag of shrimp in the freezer. Why not use those instead?
And just like that, Buffalo Shrimp was born!
Kevin gave me "the look" when I told him my plan—he's used to my impromptu kitchen experiments by now. But let me tell you, that skeptical gaze turned into a big grin after one bite. These crispy, spicy shrimp are absolutely addictive!
This Buffalo Shrimp recipe is everything you want in a game day appetizer: quick, easy, and packed with bold flavor. The shrimp get coated in a crispy seasoned breading, fried until golden, then tossed in tangy buffalo sauce. And the homemade remoulade? It's creamy, tangy, and the perfect cooling dip for all that spice.
Whether you're hosting a Super Bowl party, a casual game day gathering, or just craving something crispy and delicious, this recipe delivers. It's restaurant-quality flavor made right in your own kitchen—no need to brave the sports bar crowds.
So grab your apron, channel your inner Seahawks fan, and let's make some Buffalo Shrimp. P.J.'s are the approved attire, and extra dipping sauce is highly encouraged.
Let's go, Hawks! 🏈🦐
In This Post
🥘Buffalo Shrimp Ingredients
These are the ingredients necessary to make my Buffalo Shrimp.
- Raw Large Shrimp - I always opt for peeled and deveined to make my job easier.
- Pickled Relish - I use my spicy pickle relish but you can use whatever pickle relish you prefer.
- Beer - I use an IPA or even a good dark beer for flavor.
A detailed list with measurements and instructions can be found on the printable recipe card at the bottom of the page.
Helpful Hint: 💡: To ensure extra crispy buffalo shrimp, pat the shrimp dry with paper towels before coating them in the flour mixture. Moisture on the shrimp can hinder the crispiness, and a dry surface allows the batter to adhere better, giving you that perfect crunch with every bite.
📖Variations
- Cajun Kick:
- Mix Cajun seasoning into the flour mixture for an extra kick of spice. Adjust the amount based on your heat preference.
- Asian Fusion:
- Substitute the buffalo dipping sauce with a mixture of soy sauce, garlic, ginger, and a dash of sesame oil for an Asian-inspired flavor profile.
- Spicy Ranch Sensation:
- Create a spicy ranch dipping sauce by combining ranch dressing with a bit of hot sauce. This adds a cool and creamy element to balance the heat.
- Coconut Crusted Delight:
- Swap the keto wheat flour with a mixture of shredded coconut and almond flour for a tropical and nutty coating.
🍽Equipment
This is the equipment you will need to make this Buffalo Shrimp recipe.
- measuring cups and spoons
- small mixing bowl
- deep skillet
- deep fry & candy thermometer
- large mixing bowl
- whisk
Storing Your Buffalo Shrimp
- Refrigeration:
- Allow any leftover buffalo shrimp to cool to room temperature before refrigerating.
- Place the shrimp in an airtight container, ensuring they are not stacked on top of each other to maintain crispiness.
- Refrigerate for up to 2 days.
- Reheating:
- For the best results, reheat the shrimp in an oven or toaster oven. Preheat to 350°F (175°C) and bake for about 5-7 minutes or until heated through.
- Alternatively, you can use an air fryer to reheat, maintaining the crispy texture.
- Avoid Microwave:
- While a microwave can be used for reheating, it may compromise the crispiness of the shrimp. If using a microwave, do so in short intervals to prevent sogginess.
- Freezing (Optional):
- If you anticipate having leftovers for an extended period, consider freezing the shrimp. Place them in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe container.
- To reheat from frozen, bake in a preheated oven at 375°F (190°C) for 10-12 minutes or until heated through.
By following these storage and reheating instructions, you can enjoy the deliciousness of your Buffalo Shrimp even after the initial serving!
💭Top tip
Enhance the crunch factor by incorporating a tablespoon of grated Parmesan or panko breadcrumbs into your flour mixture. This not only adds a savory kick but also contributes to a crispy, golden exterior that complements the buffalo shrimp's bold flavors. Get ready for a tantalizing texture that keeps you coming back for more!
FAQ for Buffalo Shrimp
Absolutely! While the recipe calls for Franks Red Hot, feel free to experiment with your favorite hot sauce to tailor the spice level to your liking. Whether it's a smoky chipotle or a tangy habanero, the choice is yours for a personalized flavor adventure!
Yes, you can! Ensure the frozen shrimp are thawed and well-drained before coating them in the flour mixture. Excess moisture can affect the crispiness of the coating and cause the oil to splatter when cooking. Pat the shrimp dry with paper towels for the best results.
Absolutely! Freeze the cooked buffalo shrimp in a single layer on a baking sheet until solid. Transfer them to a freezer-safe container. To reheat, bake in a preheated oven at 375°F (190°C) for 10-12 minutes or until heated through.
Related Recipes
Looking for other recipes like this? Try these:
- Stuffed Buffalo Chicken Meatballs
- Buffalo Chicken Dip
- Buffalo Chicken Chopped Salad
- Shrimp Fried Cauliflower Rice with Bacon
- Low Carb Chipotle Shrimp Burritos
- Keto Cajun Shrimp Alfredo
Buffalo Shrimp
Equipment
Ingredients
For the buffalo dipping sauce:
- 1 cup mayonnaise
- 1 tsp lemon juice
- 1 tbsp dill pickle relish
- 3 tbsp Franks Red Hot
- 2 tsp whole-grain mustard
For the shrimp:
- Avocado oil for frying
- 1 cup flour
- 1 cup beer I like to use an IPA
- 1/4 cup Franks Red Hot
- 1 lb large shrimp peeled and deveined
Instructions
- Mix the ingredients for the sauce together in a small bowl, and place it in the refrigerator to allow the flavors to meld for about an hour.
- Heat 2 inches of oil in a deep fry pan, and heat to 365 degrees F.
- As the oil heats up, whisk the flour, beer, and hot sauce together in a large bowl. Add the shrimp to the bowl, tossing them with your hands to make sure they are coated well. Carefully drop the shrimp into the hot oil, working in batches if you need to. Cook until golden brown and the shrimp are cooked through. Approx 3 or 4 minutes. Place cooked shrimp on a paper towel to drain.
- Serve with the buffalo sauce for dipping.
Disclaimer
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
Nutrition
Food safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with a high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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jmac
I, for one, am very happy that you didn't get outa your pj's......for I am now going to make this tomorrow night and cannot wait! I also have a bag of great big ol shrimp in my freezer!!
Bobbi | Bobbi's Kozy Kitchen
Yay!! I hope you like them as much as we did!
Laura M
Do you think the beer has to be IPA? My husband drinks Heineken and Corona. So that's what we have in the house.
Bobbi | Bobbi's Kozy Kitchen
Oh no, that is just what I like. Corona would be great for this too!