Awhile back one of my coworkers had told me about this buffalo shrimp recipe that they tried out and I was enticed. I’ve had Popeyes popcorn shrimp but never a buffalo shrimp. I love buffalo wings, but whenever I try to make them I can never find winglets that are not so meaty.
I am SO particular when it comes to buffalo wing. I like little meat as possible, crispy as possible, and drenched in hot, hot, hot sauce. Shrimp is easy to cook and I don’t have any weird preference when it comes to eating it. Since when I first started making it I’ve changed the recipe to appeal to my love of spiciness and added techniques that I feel make this recipe easy and enjoyable.
- 3 12 oz bags of frozen shrimp – thawed, deveined, and shelled
- 1 cup of all purpose flour
- 1 tsp of table salt, I used 1 cup of all-purpose flour
- 1 tsp freshly ground pepper
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp ground smoky chile pepper
- 3 eggs
- 2 tsp of cold whole milk
- Lemon wedges and chopped parsley for topping.
Smokey Hot Sauce
- 1 cup hot sauce
- 1 tbsp smoky chile pepper
- 1 tsp garlic powder
- ½ stick of butter, room temperature
- 1 jalapeno, cut in half
Heat the oil to 375 degrees Fahrenheit in a large saute pan or Dutch oven.
In a medium saucepan start to melt the half stick of butter. Add the hot sauce, smokey chile pepper, garlic powder, and jalapeno pepper. Stir and cover. Let simmer for 30 minutes on low heat. Stir occasionally.
*Place a sifter on top of a large bowl and add the dry ingredients in the sifter and sift. In a smaller bowl, whisk together eggs and milk. Set aside.
Lay the shrimp out on a baking sheet and use paper towels to remove any excess water by patting them drive. It is vital that the shrimps are dried before coating in the flour otherwise, it will create a glue-like consistency and the shrimp will not get crispy when fried.
Toss a handful of shrimps in the flour mixture coating the entire shrimp. Shake off the excess flour and dip in the egg wash, again gently shaking off any excess wash. Repeat until all shrimps are coated. Transfer prepared shrimp to a baking sheet until you are ready to fry.
Once the oil is ready, cook 5 to 8 shrimps at a time until it has a golden brown exterior, about 5 minutes. Transfer cooked shrimps to another baking sheet lined with paper towels or brown paper bag to absorb the excess oil. Continue frying the remaining shrimp.
Once all of the shrimp has been fried, add the some of the hot sauce into a large mixing bowl and toss the fried shrimp in the hot sauce mixture, evenly coating the shrimp. Transfer a serving platter or large plate, squeeze a lemon wedge or two, and sprinkle the chopped parsley. Enjoy!
**Whenever a recipe calls for flour I always like to sift it, I find that it is easier to work with.