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Buffalo Shrimp

If you like chicken wings then you’ll LOVE this. It’s got all the succulent panache of a good wing sauce but without the messy pile of bones at the end of the evening (not to mention the sometimes rubbery chicken skin).  Chef Bill invented this on a dreary winter afternoon to cheer me up. I must admit, I haven’t given chicken wings a second thought since. These stand up on their own, but you can certainly dip in a dressing or dip of your choice.



This recipe is from my first book, Clean Comfort, but here it is for you…just in time for Superbowl Sunday!



Buffalo Shrimp
Print Recipe
Gluten-Free and flash-fried, these crispy shrimp are slathered in an authentic Buffalo sauce for a beautiful main course or appetizer.
    Servings Prep Time
    10 minutes 15 minutes
    Servings Prep Time
    10 minutes 15 minutes
    Buffalo Shrimp
    Print Recipe
    Gluten-Free and flash-fried, these crispy shrimp are slathered in an authentic Buffalo sauce for a beautiful main course or appetizer.
      Servings Prep Time
      10 minutes 15 minutes
      Servings Prep Time
      10 minutes 15 minutes
      Ingredients
      • 1 pound fresh shrimp, peeled and de-veined Use 21-25 size
      • 1/2 cup corn starch
      • 1/2 teaspoon black pepper
      • 1/2 teaspoon salt
      • light olive oil or grapeseed oil for frying
      • 1/3 cup Frank's Hot Sauce
      • 1/4 stick butter melted
      Servings: minutes
      Instructions
      1. Heat oil in cast iron skillet or wok for frying to approximately 350 degrees. brown on each side. Mix hot sauce and melted butter together in a large bowl. Toss hot shrimp in sauce to coat. Serve with ranch dressing or dipping sauce of your choice. These are also fantastic on a bed of baby greens.
      2. Whisk salt and pepper into rice flour
      3. In a glass pie plate, toss shrimp with flour mixture, coating evenly
      4. Put shrimp in oil and fry until golden brown on each side
      5. Mix hot sauce and melted butter together in a large bowl
      6. Toss hot shrimp in the sauce and coat evenly
      7. Serve on a bed of greens with dipping sauce of your choice
      Recipe Notes

      Tangy perfection...

      Tangy perfection...

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      Comments (3)

      • Dory Morris 3 years ago Reply

        Looks delicious! Chef Bill does it again!

      • Heike 3 years ago Reply

        Hi. I wanted to try this recipe: 1/2 tsp. salt?; 1/2 c. rice flour instead of corn starch?; why the additional 1/2 tsp. unsalted butter? Thanks.

        Stacey Morris 3 years ago Reply

        Thanks for pointing out a couple of errors. The recipe formatter sometimes will ‘auto-insert’ something it thinks should be there. Rice flour can be used, but corn starch gives the shrimp a crispier finish. The salt is optional – it’s fine to leave out if you prefer. Hope you enjoy the recipe!

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      This one is for Great Lakes Collagen: