When was the last time you were truly satisfied with the buffalo shrimp you got at a restaurant? For us, it is few and far between. Either the shrimp are too small, not fresh, or they are just all breading, or somehow worse, soggy. We have finally perfected the breaded buffalo shrimp – light and flaky crust on the outside, with the shrimp being firm and juicy on the inside. You will be shocked with how simple and delicious this recipe is, and at a fraction of the cost of what you would be spending at a restaurant.
The recipe we’ve created has some serious heat to it, but the great thing about this recipe is you can use whichever buffalo sauce you prefer! This is such a versatile recipe, and not just because of the sauce; it can be added to salads, pasta, tacos or just dunked in your favorite dipping sauce.
Don’t settle for decent breaded buffalo shrimp any longer – get in the kitchen and whip up your own batch today!
Prep Time: 15-20 Minutes
Cook Time: 20 Minutes
1 lb of uncooked medium/large shrimp (16-20)
Your favorite buffalo sauce
1/2-1 inch deep of vegetable oil in a large frying pan
3 Egg Whites
1 cup of all-purpose flour
1/2 cup of panko bread crumbs
1 dash of cayenne pepper
1 dash of garlic powder
- Unpeel shrimp.
- Begin heating Vegetable Oil on medium heat.
- Season shrimp with cayenne pepper and garlic powder.
- Dip the shrimp into the eggs, fully covering them.
- Dip the shrimp into the flour and panko crumb mixture (double coating will make for a better breading).
- Repeat steps 4 & 5.
- Cook 8 shrimp at a time, for a total of 5 – 6 minutes, turning them only once.
What is your favorite buffalo sauce? We love trying new one’s – let us know in the comments below.
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