Buffalo Shrimp
- Reviews 3
Ready In: 25 mins
Yields: 12 shrimp
Ingredients
Buffalo Sauce
- 1⁄4 cup crystal louisiana hot sauce
- 1⁄4 cup butter
- 1⁄8 teaspoon paprika
- 1 dash black pepper
- 1 dash garlic powder
Shrimp
- 12 uncooked large shrimp, peeled and de-veined
- 1 egg, beaten
- 1⁄2 cup milk
- 1 cup flour
- 4 cups canola oil, to deep fry shrimp
Directions
- Sauce: Combine in a small saucepan over medium heat until butter is mixed through.
- Cover, keep warm on low heat.
- Shrimp: Combine egg and milk in a small bowl.
- Have the flour ready in a large Ziploc bag.
- Coat six of the shrimp with milk/egg mixture, then toss them in the bag of flour and shake well to coat.
- Repeat the process with the next six shrimp.
- Make sure they are all nicely coated with flour.
- Deep fry at 375° 8-10 minutes until the shrimp tails are dark brown.
- Remove, drain, and toss gently with your prepared buffalo sauce.
- This can be done by shaking gently in a large Tupperware container with a lid.
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