Buffalo Shrimp Video (scroll down for printable recipe)
As a follow-up to my Breastaurant review video, here is a delicious homemade Buffalo shrimp recipe, a la Hooters. Between you and me (and everyone else on the planet) these are at least a smidge better than Hooters, if only because I use large shrimp and my Buffalo sauce is made as the chicken wing gods intended, with sweet cream butter instead of cheap-ass margarine.
This recipe really couldn’t be simpler. Peeled shrimp are dunked in a light egg wash, then gently dredged in seasoned flour and let to rest for a few minutes in the fridge. Fry in a couple inches of very hot vegetable oil so the shrimp cook fast and crispy without soaking up a lot of oil. Cool on a rack before drizzling with the Buffalo sauce. You could toss them with the sauce, but shrimp are much more delicate than wings so I like to treat them a little nicer.
Serve with lemon wedges to keep it simple, but a side of homemade blue cheese dressing is really where it’s at. Celery sticks are a good palate cleanser and they are really tasty when slathered in the leftover blue cheese dressing that’s got specks of Buffalo sauce all in it.
For more about deep frying and cooking oils, read this post.
Buffalo Shrimp Recipe – Printable!Print
Buffalo Shrimp – Hooters Style
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 minutes
- Yield: 4
- 1 pound large (21/25 count) shrimp
- 4 tablespoons unsalted butter
- 1/4 cup Frank’s Red Hot sauce
- (dash habanero sauce for extra spice)
- 2 eggs
- 1/4 cup water
- 1 1/2 cups flour
- 1 tablespoon spicy seasoned salt (I use Tony Chachere’s)
- 2 cups (approx) vegetable oil for frying (canola, corn, peanut, grapeseed)
- Lemon wedges and/or blue cheese dressing
- Peel and devein the shrimp, leaving tails on for a prettier presentation. Set aside.
- Combine butter, Frank’s and habanero sauce in a small pot and heat on low until melted. Keep warm.
- In a small bowl, whisk eggs and water until thoroughly combined.
- In a large bowl, combine flour and seasoning salt.
- One at a time, dip each shrimp by the tail into the egg, drain, then gently roll in flour. Coat all shrimp this way, leaving them in the flour bowl as they are covered.
- Place the bowl in the fridge to rest while you heat the oil in a deep pot. Oil should be 1 1/2 – 2 inches deep.
- Heat oil to 375ºF
- Toss shrimp in flour once more to be sure all are thoroughly coated. Carefully drop into hot oil, frying 6-8 shrimp at a time. Adjust the flame to keep the temperature between 360-380ºF
- Fry about 3 minutes or until golden brown. Remove with slotted spoon and let drain on a rack.
- Just before serving, drizzle with warm Buffalo sauce.
- Calories: 400
- Fat: 14
Watch our Breastaurant Review!
The thermometer I use for frying (affiliate link)