Every time I make buffalo shrimp, it disappears faster than I can set the plate down. The smell alone — garlicky, buttery, and spicy — gets everyone hovering around the kitchen. I first made this dish on a Friday night when I didn’t feel like deep frying anything. I had a bag of shrimp in the freezer, a bottle of hot sauce in the fridge, and just enough flour to make a light coating. Fifteen minutes later, I had one of the best appetizers I’d ever pulled together on a whim.
This recipe is proof that you don’t need a deep fryer to get that crispy, restaurant-style bite. Pan-frying gives the shrimp a golden crust, and the buffalo sauce clings to it perfectly. It’s the kind of dish that’s simple to make but feels like something you’d order out with a cold drink and a few friends.
Why This Recipe Has Become a Regular at My House
Buffalo shrimp has that irresistible combination of crisp coating, juicy shrimp, and spicy tangy sauce that wakes up your taste buds. It’s fast, bold, and honestly just plain fun to eat. Whether I’m making it for game day, a quick dinner, or a last-minute get-together, it always hits the spot.
Here’s why I keep coming back to it:
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Quick enough for weeknights, impressive enough for a crowd.
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No deep fryer needed — just a skillet.
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Big flavors with minimal effort.
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Pairs easily with simple sides or finger-food platters.
I’ve made it mild for friends who can’t handle much heat, and I’ve cranked it up for those who like things fiery. It’s flexible, and that’s what makes it a keeper.
A Closer Look at the Ingredients That Make It Work
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Shrimp: I prefer jumbo or extra-large shrimp — about 21–25 per pound. The bigger size means they stay juicy inside even with that crisp exterior. Fresh or frozen both work fine. If using frozen, I thaw them under cold running water and pat them completely dry before coating.
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All-Purpose Flour: A light dredge is all it takes to get a golden, crisp crust. Nothing fancy required.
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Buffalo Sauce: Butter and hot sauce are the magic duo here. It’s what gives this dish its signature flavor. If I want it extra spicy, I just add a bit more sauce at the end.
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Seasonings: A mix of kosher salt, black pepper, and garlic powder keeps the coating simple but flavorful.
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Olive Oil: Perfect for pan-frying without needing a deep pot of oil. Butter works too, but olive oil keeps the coating from browning too fast.
Tip from my own kitchen: I often prep a big batch of seasoned flour and keep it in a sealed bag in the freezer. That way, I’m halfway ready whenever I get a shrimp craving.
How I Like to Cook Them Step by Step
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Heat the Oil: I warm the olive oil in a large skillet over medium heat. I like to test it by flicking in a bit of flour — if it sizzles, it’s ready.
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Coat the Shrimp: In a gallon-size bag, I shake the shrimp with the seasoned flour. This step is mess-free and coats them evenly.
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Fry Until Golden: I fry the shrimp in a single layer, about two minutes on one side and another minute or so on the other. The trick is not to overcrowd the pan.
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Sauce and Toss: As soon as they’re cooked, I toss them in warm buffalo sauce right in the skillet. They get glossy, spicy, and absolutely addictive.
Tricks That Make a Big Difference
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Don’t Overcook: Shrimp turn from tender to tough quickly. I keep an eye on the crevice where the vein was — once it turns opaque, they’re done.
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Pat Them Dry: Any excess moisture will make the flour clump. Dry shrimp get a better coating.
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Adjust the Heat: More buffalo sauce for spice lovers, less for a milder bite.
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Batch Frying: If making a big batch, I keep the cooked shrimp warm in a low oven while finishing the rest.
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Reuse the Seasoned Flour: After coating the shrimp, I seal up the leftover flour bag and keep it in the freezer for next time.
How I Love to Serve Them
When I make buffalo shrimp as an appetizer, I pile them on a plate with celery sticks, carrot sticks, and either ranch or blue cheese dressing on the side. Skewers or toothpicks make it easy for everyone to grab a bite.
When it’s dinner, I treat it more like a main dish — maybe with potato salad, cornbread pudding, or a big scoop of cheese grits. Sometimes I tuck the shrimp into tacos or make a quick po’boy sandwich with soft bread, lettuce, and extra sauce. It’s a flexible dish, and that’s why it keeps showing up at my table.
Storing and Reheating Without Losing the Crunch
Buffalo shrimp are best fresh, but if I have leftovers, I store them in an airtight container in the fridge. To reheat, I skip the microwave and use a skillet or air fryer so the coating stays crisp. A few minutes on medium heat and they taste almost as good as the first round.
FAQs
Can I make my own buffalo sauce?
Yes. Melt butter and stir in hot sauce to taste. That’s really all it takes for a classic buffalo flavor.
Can I make these ahead of time?
You can dredge the shrimp in flour ahead of time and keep them chilled. I fry and sauce them just before serving so they stay crispy.
What’s the best way to store and reheat leftovers?
Keep leftovers in the fridge in an airtight container. Reheat in a skillet or air fryer for a few minutes. Avoid the microwave — it softens the coating.
What’s the difference between shrimp and prawns?
They look and taste similar, but they’re different species. For this recipe, either works.
What’s the difference between pan-fried and deep-fried?
Pan-frying uses just enough oil to cook the shrimp evenly and crisp the coating without submerging them completely, which makes cleanup quicker and the dish a bit lighter.
Crispy Pan-Fried Buffalo Shrimp
If you love bold flavors, this pan-fried buffalo shrimp is the perfect mix of crisp texture and spicy heat.
Ingredients
- 1 lb shrimp (21–25 per pound), peeled and deveined, tails optional
- 3 tbsp olive oil
- 1 cup all-purpose flour
- 2 tsp kosher salt
- 1 tsp ground black pepper
- 1 tsp garlic powder
- 2 tbsp buffalo sauce (store-bought or homemade)
Instructions
- Heat olive oil in a large 12-inch non-stick skillet over medium heat.
- Meanwhile, combine the flour, salt, pepper, and garlic powder in a large plastic storage bag. Add the shrimp and toss until each piece is well coated. Shake off any extra flour so they crisp nicely.
- Once the oil is hot, place the shrimp in a single layer in the pan. Fry for about 2 minutes on one side until light golden, then flip and cook another 1–2 minutes, just until both sides are golden and the centers are slightly opaque.
- Remove the skillet from the heat and drizzle in the buffalo sauce. Gently toss to coat every shrimp.
- Serve immediately while hot and crispy. These are perfect with a cool dipping sauce or a side of celery sticks for balance.
Notes
- Adjust the level of spice by adding more or less buffalo sauce. If you prefer homemade, mix two parts hot sauce with one part melted butter and a pinch of garlic powder for a classic wing-style flavor.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 229Total Fat 8gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 160mgSodium 1262mgCarbohydrates 18gFiber 1gSugar 0gProtein 20g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
A Little Final Thought
Buffalo shrimp is one of those recipes that feels like a treat but comes together in no time. It’s crunchy, saucy, and carries that bold flavor that gets everyone talking. Whether I’m making it for a casual dinner or a party platter, it never lasts long. Keep a bag of shrimp in the freezer, a bottle of hot sauce in the pantry, and you’re always just a few minutes away from a plate of something special.
