Buffalo Shrimp
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Buffalo Shrimp
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Crispy, fried shrimp coated in a spicy, tangy buffalo sauce.
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Ingredients
- 2 lbs. Shrimp peeled and deveined, raw extra-large
- 1/3 cup cornstarch
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper
- 4 tablespoon unsalted butter melted
- ½ cup franks redhot original sauce room temperature
- 1 teaspoon brown sugar
- cooking oil for frying
Instructions
- In a large bowl combine the cornstarch, salt, black pepper, and cayenne pepper; whisk until thoroughly combined.
- Heat 1 inch of vegetable oil in a heavy pan, cast iron or a Dutch oven to 360 degrees.
- While oil is heating, add shrimp to bowl with cornstarch mixture, toss with rubber spatula to coat shrimp.
- Fry shrimp in batches of 6, turning shrimp after 60 seconds, frying an additional 60 seconds or until shrimp are cooked through.
- Remove shrimp from oil, and place on a paper towel lined cookie sheet or wire rack.
- Melt butter in saucepan over low heat, or in the microwave.
- In a large bowl add melted butter, hot sauce and sugar, whisk until combined.
- Toss shrimp in prepared buffalo sauce until completely coated.
- Serve with prepared ranch dressing or additional buffalo sauce.
Notes
- Preheat air fryer for 5 minutes at 400 degrees.
- Carefully place corn starch coated shrimp in basket in a single layer, spray lightly with vegetable oil.
- Air fry for 3 minutes, turn shrimp, fry an additional 3 minutes.
- Toss in prepared sauce.
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