Description
These saucy, spicy buffalo shrimp pack a serious flavor punch! Tender, succulent shrimp are coated in a classic buffalo sauce that strikes the perfect balance of heat and richness. Ready in just 15 minutes, this dish is the ultimate weeknight warrior.
Ingredients
- 1 lb large (31/35 count) frozen shrimp, peeled and deveined
- 1/2 cup Frank’s RedHot sauce
- 1/4 cup unsalted butter
- 1 tbsp honey
- 2 cloves garlic, minced
- 1/2 tsp paprika
- 1/2 tsp dried parsley
- Salt and black pepper, to taste
- 1 tbsp vegetable oil, for cooking
- Fresh parsley or chives, chopped (for garnish)
Instructions
- In a medium bowl, whisk together the hot sauce, melted butter, honey, minced garlic, paprika, and dried parsley. Set aside.
- Pat the thawed shrimp dry with paper towels. Season with salt and black pepper.
- Heat vegetable oil in a large, heavy-bottomed skillet over medium-high heat until shimmering.
- Add the shrimp to the hot skillet in a single layer. Cook for 1-2 minutes per side, until pink and lightly seared. Avoid overcrowding the pan; cook in batches if necessary.
- Remove the skillet from the heat. Pour the prepared buffalo sauce over the shrimp and toss to coat evenly.
- Transfer the saucy shrimp to a serving platter. Garnish with chopped fresh parsley or chives. Serve immediately with your favorite sides and dipping sauces.
Notes
Notes on Ingredients:
– Shrimp: Look for frozen shrimp labeled “IQF” (individually quick-frozen) for best quality. Thaw just before cooking.
– Hot Sauce: Frank’s RedHot is the classic choice, but feel free to use your favorite cayenne-based hot sauce.
– Butter: Unsalted butter allows you to control the seasoning. For a richer sauce, use clarified butter or ghee.
Visual Cues for Doneness:
– Shrimp should be opaque and pink, with a light golden sear
– Shrimp will curl into a “C” shape when properly cooked
– Avoid overcooking, which leads to tough, rubbery texture
Cooking Time Guidelines:
– Large shrimp (31/35 count): 1-2 minutes per side
– Extra-large shrimp (26/30 count): 2-3 minutes per side
– Jumbo shrimp (21/25 count): 3-4 minutes per side
Recipe Notes and Tips Spice Level Adjustments:
– Mild: Use 1/4 cup hot sauce + 1/4 cup butter
– Medium: Use 1/2 cup hot sauce + 1/4 cup butter (original recipe)
– Hot: Use 3/4 cup hot sauce + 1/4 cup butter
– Fire-Breather: Use 1 cup hot sauce + 1/4 cup butter (not for the faint of heart!)
Texture Considerations:
– For crispier shrimp, dust with cornstarch before searing
– For a thicker sauce, simmer the sauce for 1-2 minutes before tossing with shrimp
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Seafood
- Method: Frying
- Cuisine: American