Buffalo Shrimp
Serves: 2-4
  • 1 lb. large shrimp, peeled & deveined, then butterflied
  • 1 cup flour
  • ¼ cup cornstarch
  • 1 tsp. black pepper
  • ½ tsp. salt
  • 1 egg
  • ½ cup buttermilk (or milk)
  • oil for frying (canola or peanut oil)
For buffalo sauce...
  • 1 stick butter
  • ½ cup Frank's hot sauce
  • 1 Tbl. brown sugar
  • 1 tsp. balsamic vinegar
  • ½ tsp. paprika
  • ¼ tsp. garlic powder
  • ¼ tsp. cayenne pepper
To serve...
  • Tortilla Chips
  • side of ranch or blue cheese dressing
  1. Prepare butterfly shrimp (see how-to link in post).
  2. Line a shallow baking sheet with parchment paper.
  3. Combine flour, cornstarch, salt & pepper in a bowl or zipper top bag. Whisk together egg & buttermilk in a second bowl. Working in small batches, toss shrimp buttermilk/egg, then into flour. Place in single layer on parchment lined baking sheet.
  4. Meanwhile, combine buffalo sauce ingredients in a small saucepan; bring to a boil then reduce heat to low to keep warm.
  5. Heat 3-inches of oil in a deep pot to 375 degrees. Fry shrimp in small batches, for 2-3 minutes until golden brown. Remove to drain on brown paper bags.
  6. To serve, place tortilla chips in a large bowl. Toss shrimp in buffalo sauce then place on chips to drain. Serve with a side of blue cheese or ranch dressing and extra buffalo sauce.
Recipe by Lemony Thyme at http://www.lemonythyme.com/buffalo-shrimp/