Best Buffalo Shrimp Recipes

CRISPY BUFFALO SHRIMP

Steps:

• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Pat shrimp dry with paper towels.
• Combine flour, lemon pepper seasoning, baking powder, salt, garlic powder, and cayenne together in a bowl. Whisk eggs and milk together in a second bowl.
• Dip each shrimp in the egg mixture, then the flour mixture to evenly coat. Transfer prepared shrimp to a baking sheet until ready to fry. Sprinkle additional flour as needed to fully cover.
• Cook 8 to 10 shrimp at a time in the hot oil until golden brown on the outside and cooked through on the inside, about 5 minutes. Transfer to a baking sheet lined with paper towels. Repeat with remaining shrimp.
• Toss shrimp together with hot sauce in a large bowl until each piece is coated.

BUFFALO SHRIMP

Steps:

• In a medium sized pot heat vegetable oil to 350 degrees. In a shallow dish, toss shrimp in 2 cups of flour seasoned with salt, pepper, and cayenne to taste. Shake off the excess flour and fry until golden, about 3 minutes While the shrimp are frying, combine soft butter and hot sauce in a large bowl. Toss the shrimp in the butter and hot sauce until they are well coated.

BUFFALO SHRIMP

Steps:

• Pre wash the shrimp well.
• Dry thoroughly.
• Place in a medium bowl and add buffalo sauce.
• Let sit in the refrigerator for at least 30 minutes.
• Place margarine in a frying pan and let melt until it starts bubbling.
• Place shrimp in the butter along with garlic.
• Let cook until almost done.
• Then add flour and stir quickly to insure no lumps form.
• Let shrimp finish cooking.
• You may add a bit more sauce if needed. Serve next to celery sticks and bleu cheese dressing.

HOOTERS BUFFALO SHRIMP

Steps:

• ---To Make The Sauce---.
• Combine in a small saucepan over medium heat until butter is mixed through.
• Cover and keep warm over low heat.
• ---To Make The Shrimp---.
• Combine the egg and milk in a small bowl.
• Place flour in a large gallon-size zip-lock bag.
• Coat six of the shrimp with egg mixture, then toss them in the bag of flour and shake well to coat.
• Leave them in there, and repeat the process, six shrimp at a time.
• Make sure they are all well coated with flour.
• Refrigerate for about 5 minutes while your deep fryer heats up to 375°F.
• Deep-fry at 375°F for about 8-10 minutes until shrimp tails are dark brown.
• Remove, drain, and toss gently with your prepared Buffalo sauce; you can do this by shaking gently in a large Tupperware container with a lid.

BUFFALO SHRIMP DIP

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray an oven-safe 8x8- or 9x9-inch baking dish or pie dish lightly with cooking spray (or use a Misto®).
• Combine cream cheese, sour cream, hot sauce, and vinegar in a bowl. Add 1/4 cup of Mexican cheese and mix until smooth. Mix in shrimp. Spread into the prepared baking dish. Top with remaining Mexican cheese.
• Bake in the preheated oven until hot and cheese is melted, 20 to 25 minutes.

BUFFALO SHRIMP MAC & CHEESE

Steps:

• In a 3-qt. slow cooker, combine the first 8 ingredients; stir in shredded cheeses and macaroni. Cook, covered, on low 3 to 3-1/2 hours or until macaroni is almost tender., Stir in shrimp and blue cheese; cook, covered, 30-35 minutes longer or until heated through. Just before serving, stir in chives, parsley and, if desired, additional hot sauce.

BUFFALO GRILLED SHRIMP WITH BLUE CHEESE DIP AND CELERY

Steps:

• Make dip:
• Stir together ingredients, 1/8 teaspoon salt, and 1/4 teaspoon pepper.
• Make shrimp:
• Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas); see Grilling Procedure . Toss shrimp with oil and 1/2 teaspoon each of salt and pepper. Oil grill rack, then grill shrimp, covered only if using a gas grill, turning once, until just cooked through, 7 to 8 minutes total. Stir together butter and hot sauce in a large bowl. Add shrimp and toss until coated. Serve shrimp with dip and celery.

EASY BUFFALO SHRIMP

Steps:

• Combine butter and hot sauce in a saucepan over medium heat; cook and stir until butter is melted, about 5 minutes. Reduce heat to medium-low and keep warm.
• Heat oil in a large skillet over medium heat.
• Place cornstarch in a shallow bowl and lightly dip shrimp into the cornstarch.
• Fry shrimp, working in batches, in the hot oil until lightly browned, 1 to 2 minutes. Transfer shrimp to a paper towel-lined plate using a slotted spoon. Add shrimp to the butter-hot sauce and allow to sit for 3 to 4 minutes.

GARLICKY BUFFALO SHRIMP

Steps:

• Saute garlic in olive oil and butter over medium heat until translucent, being careful not to brown it, about 2 minutes.
• Add a dash of salt and pepper, then hot sauce, and cook until garlic is softened, about a minute or two more. Again, do not brown it or it will become bitter!
• Taste and adjust seasonings. Add BBQ sauce if desired, or more hot sauce if you'd like it spicier. More butter can be added if desired, to make it milder as well.
• Add shrimp and saute until done. (Pink and slightly curled).
• Remove from heat, toss with parsley.

10-MINUTE BUFFALO SHRIMP WITH BLUE CHEESE DIP

Steps:

• In a bowl, combine first six ingredients to make blue cheese dip; cover and refrigerate.
• In a shallow bowl, combine flour, salt and cayenne pepper.
• Add shrimp, tossing to coat.
• In a large skillet, heat oil, butter and hot sauce.
• Add shrimp and cook, stirring constantly until lightly browned, about 3 to 4 minutes.
• Sprinkle blue cheese dip with parsley; serve with shrimp.
• Serve with carrot and celery sticks on side if desired.

BUFFALO SHRIMP WITH FETTUCCINE & BLEU CHEESE SAUCE

Steps:

• First, make the Bleu Cheese Sauce: Combine the onion, oil, garlic and sugar in a medium saucepan.
• Cook, stirring, over medium heat until the onion is tender, 3 to 5 minutes.
• Remove from the heat and stir in the blue cheese until nearly melted.
• Now, cook the pasta according to package directions.
• While the pasta cooks, prepare the shrimp.
• Heat the oil in a wok or large frying pan over high heat.
• Add the shrimp and cook, stirring occasionally, until nearly pink, about 1 1/2 minutes.
• Stir in the garlic, butter, and hot sauce and cook until the shrimp is just opaque in the center, about1 1/2 minutes longer.
• Remove from the heat and stir in the paprika; set aside.
• Drain the pasta well and put it in a large bowl.
• Stir in the warm blue cheese sauce.
• Gently mix in the chopped chives or parsley.
• Spoon the pasta onto individual plates.
• Top with the shrimp and sauce.
• Garnish as desired.

PEPPERED BUFFALO RANCH SHRIMP PIZZA #RSC

Steps:

• Preheat oven to 475 degrees F. If available, place a ceramic pizza stone in the oven on the lowest rack. If no stone is available, place an un-greased baking sheet upside down on the rack.
• In a medium bowl, toss shrimp with three tablespoons buffalo style hot sauce and set aside.
• In another bowl, combine Greek yogurt, crumbled blue cheese and Hidden Valley Original Ranch seasoning mix. Add remaining 2 tablespoons buffalo style hot sauce and stir again to combine. Set aside.
• Sprinkle a pizza peel or the back of a large baking sheet with cornmeal.
• Roll out or stretch dough to a 12" round and place on prepared cornmeal covered pizza peel or baking sheet. Spread ranch dressing blue cheese mixture evenly over the dough, allowing about 1" uncovered for the crust on the edge. Sprinkle pizza with banana pepper rings and sprinkle on one cup mozzarella cheese.
• Place shrimp randomly over the cheese in a single layer and sprinkle with sliced shallots. Top shrimp and shallots with remaining mozzarella cheese, parmesan cheese and slide pizza on to preheated baking sheet or pizza stone.
• Bake for 12-15 minutes or until cheese is melted, shrimp is cooked and crust is lightly browned as oven temperatures will vary.
• When cooked, carefully slide pizza off the stone and back on to the pizza peel (or inverted baking sheet). Allow pizza to rest for 5 minutes. Sprinkle pizza with shaved celery and carrots before slicing in to 8 slices. Serves 4 as an entrée or 8 as an appetizer. Enjoy!

BUFFALO SHRIMP WITH BLUE CHEESE SAUCE

Steps:

• Combine the butter and the Tabasco sauce in a small saucepan over medium-low heat, and cook until the butter has melted. Stir, and let cool slightly. Then divide the butter mixture between two large mixing bowls.
• Place the shrimp in one bowl and coat them well with the butter mixture. Cover the bowl loosely and let the shrimp marinate at room temperature for 20 minutes.
• Meanwhile, make the blue cheese dipping sauce. Combine all sauce ingredients, except the cheese, in a bowl. Gently fold in the blue cheese, being careful not to break it up too much (or it will turn the sauce an unappetizing gray). Adjust the seasonings to taste. Refrigerate, covered, for as long as overnight.
• To cook the shrimp, heat a nonstick skillet over medium heat. Using tongs, lift the shrimp from the marinade and cook them, in batches, in the skillet until they are pink and opaque, 2 minutes per side. As they are cooked, transfer the shrimp to the second bowl and toss them well in that batch of butter-Tabasco mixture.
• Again using tongs, transfer the cooked shrimp to a serving bowl. Sprinkle them with coarse salt. Serve immediately, along with the celery, carrots, and scallions, and a bowl of Blue Cheese Sauce for dipping.

BUFFALO MEXICAN SHRIMP SKEWERS

Steps:

• Preheat a grill or grill pan to medium-high heat.
• In a medium saucepan add the butter, hot sauce and chili powder over medium-high heat. Once the butter melts, add the garlic and vinegar, and saute until it sizzles and is fragrant, about 3 minutes. Remove from the heat. Reserve a few tablespoons of the sauce for a later use.
• Stick 3 shrimp on each skewer. Sprinkle the shrimp with salt and pepper on both sides. Place the shrimp on the grill and cook for 3 to 4 minutes on each side, basting with the sauce the last few minutes of grilling.
• Remove the shrimp to a platter and drizzle the reserved sauce over the skewers. Serve the shrimp skewers with carrots, celery sticks and creamy blue cheese dressing.

BUFFALO SHRIMP PIZZA

Steps:

• Preheat oven to 450 degrees F or follow package directions for pizza crust. Crust may be prebaked, if desired.
• Melt butter in a small saucepan over medium heat. Add onions and garlic. Cook for 1-2 minutes or until onion is translucent.
• Whisk in flour, then hot sauce. Simmer for 1 minute; cool slight. Pour sauce over shrimp and toss to coat.
• Spread shrimp and sauce over pizza crust. Toss cheeses together and sprinkle over top of pizza.
• Bake for 10-12 minutes, or until cheese is melted.
• Top with celery and parsley; serve immediately.

ROASTED BUFFALO SHRIMP

Steps:

• Preheat oven to 450 degrees. Place 2 rimmed baking sheets in oven to heat. Stir together lemon zest, garlic, celery seeds, paprika, cayenne, 2 teaspoons salt, the honey, and oil in a large bowl. Add shrimp, and toss to coat well.
• Place shrimp in a single layer on hot pans. Roast, without flipping, until browned on bottoms and opaque throughout, about 5 minutes.
• Meanwhile, make the dip: Stir together lemon juice, sour cream, celery leaves, and 1/4 teaspoon salt. Serve with cooked shrimp.

BUFFALO SHRIMP PASTA?

Steps:

• 1. Preheat oven to 350 degrees F.
• 2. Bring a large pot of lightly salted water to a boil.Add penne and cook,stirring occasionally,until tender yet firm to the bite,about 11 minutes.Drain.
• 3. Heat one tablespoon margarine and canola oil in a large oven-safe skillet over medium heat.Add garlic;cook until fragrant,about 30 seconds.Add shrimps and old bay seasoning.Cook and stir,flipping shrimp halfway,until pink,3 to 4 minutes.
• 4. Meanwhile,pour 1 cup wing sauce into a medium bowl.Grab the shrimps out of the skillet and onto a bowl of wing sauce,mix well and let it marinade for 30 minutes.
• 5. Melt remaining margarine in the same skillet,stirring into the shrimp juices.Add flour;whisk until fully combined and starting to turn golden,30 seconds to 1 minute.Add heavy cream,blue cheese dressing and remaining wing sauce;whisk to continue.
• 6. Stir in tomatoes,dry onion soup mix,italian seasoning and pepper.Bring the sauce to a simmer.
• 7. Stir 1/2 cup parmesan and monterey jack cheese into the sauce until the cheeses begin to melt and the sauce is creamy.
• 8. Mix in about 1/2 the cooked penne pasta to start;add more if there enough sauce to coat.Add shrimps and stir to combine.Top with remaining parmesan and monterey jack cheeses.
• 9. Bake in the preheated oven and bake until the top is golden and sauce is bubbles around the edges of the skillet,8 to 10 minutes.

BUFFALO SHRIMP SANDWICH

Steps:

• Prepare popcorn shrimp according to package directions and toss with the buffalo sauce. Divide the arugula between the 4 rolls and top each with the popcorn shrimp mixture. Top each sandwich with blue cheese and serve. For extra messy sandwiches, drizzle any leftover sauce onto the top of your sandwich before serving. *To make your own buffalo sauce instead, mix together 8 tablespoons melted butter, ½ cup hot sauce, and 1 teaspoon seasoned salt.

BUFFALO SHRIMP (OAMC)

Steps:

• TO FREEZE: Combine ingredients from oil through hot sauce (if using) to make marinade. Place shrimp in labeled freezer bag or container. Pour marinade over shrimp, seal, and freeze.
• TO COOK: Thaw in refrigerator. You have several options for cooking: skewer shrimp and broil or grill; or simply panfry for a few minutes. You only need to heat these up, they are already cooked. Discard extra marinade.
• OPTIONS: Use as an appy with ranch dip, add these to pasta (with blue cheese crumbles, YUM!), serve over rice, turn into tacos, endless really!

SAUTEED SHRIMP WITH BUFFALO CREAM SAUCE

Steps:

• Heat olive oil in large skillet over medium heat.
• Season shrimp with salt, pepper, and garlic powder. Add to pan.
• Saute for 5 minutes or until the shrimp turn pink.
• Add hot sauce and chicken stock, cook 1 minute.
• Remove from heat and add heavy cream.
• Serve immediately and enjoy!