Crispy Buffalo Shrimp

Chef’s Note

“ If using frozen shrimp in bags from the grocer, thaw shrimp overnight in refrigerator or in a sealed plastic bag placed in a bowl of cold water for about 15 minutes.”








  • vegetable oil (for frying)
  • 12 cupall-purpose flour, plus more for dusting
  • 1 12 teaspoonslemon pepper seasoning
  • 1 teaspoonbaking powder
  • 1 teaspoonsalt
  • 1 teaspoongarlic powder
  • 1 pinchcayenne pepper
  • 2 eggs
  • 1 teaspoonmilk
  • 30 frozen medium shrimp, thawed, shelled and deveined
  • 14 cuphot pepper sauce (such as Frank’s RedHot, or to taste)
  • Directions

  • Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Pat shrimp dry with paper towels.
  • Combine flour, lemon pepper seasoning, baking powder, salt, garlic powder and cayenne together in a bowl. Whisk eggs and milk together in a second bowl.
  • Dip each shrimp in the egg mixture, then the flour mixture to evenly coat. Transfer prepared shrimp to a baking sheet until ready to fry. Sprinkle additional flour, as needed, to fully cover.
  • Cook 8 to 10 shrimp at a time in the hot oil until golden brown on the outside and cooked through on the inside, about 5 minutes. Transfer to a baking sheet lined with paper towels. Repeat with remaining shrimp.
  • Toss shrimp together with hot sauce in a large bowl until each piece is coated.
  • Serving suggestion:  serve with blue cheese dip or dressing.
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