Buffalo shrimp that have been deep-fried. Serve with blue cheese or ranch salad dressing.
| Prep Time: | 30 mins |
| Cook Time: | 16 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 16 mins |
| Servings: | 80 |
| Yield: | 80 to 100 shrimp |
Ingredients
- cooking spray
- 2 (16 ounce) packages frozen shrimp (41 to 60 per pound) – thawed, peeled, and tails left on
- 4 eggs
- 4 cups all-purpose flour
- ½ cup Italian bread crumbs
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- ½ teaspoon cornstarch
- canola oil for frying
- 1 cup buttery spread (such as Smart Balance®)
- ½ cup cayenne pepper sauce (such as Frank’s® RedHot®), or to taste
- 1 teaspoon garlic powder
- 1 tablespoon corn syrup, or to taste
Instructions
- Grease 2 baking sheets with cooking spray.
- Run a sharp knife along each shrimp’s back and open slightly. Place shrimp in a large bowl of cold water.
- Whisk eggs in a large bowl until smooth. Drain shrimp and add to egg mixture; mix with your hands to combine and coat.
- Mix flour, bread crumbs, salt, pepper, and cornstarch together in a large bowl. Dredge shrimp, a few at a time, in flour until well-coated, including the opening in the backs. Place battered shrimp on baking sheets.
- Chill shrimp until batter is set, about 30 minutes.
- Heat oil in a deep-fryer or large saucepan.
- Fry shrimp, in batches, until golden brown, 4 to 5 minutes per batch. Test one to make sure shrimp is cooked through. Transfer to paper towel-lined bowl to drain.
- Place buttery spread, cayenne pepper sauce, and garlic powder in a saucepan over medium-low heat. Heat until sauce is combined; stir in corn syrup.
- Divide shrimp among serving bowls. Stir in sauce until shrimp are completely covered.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Nutrition Facts
| Calories | 75 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 27 mg |
| Dietary Fiber | 0 g |
| Protein | 3 g |
| Saturated Fat | 1 g |
| Sodium | 121 mg |
| Sugars | 0 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
These are really good! I only had a handful of shrimp, so I made 1/4 the batter recipe. I made a few changes to the sauce recipe. I left out the corn syrup and used only two tablespoons of butter to 1/2 cup of Frank’s. Also, I baked the shrimp instead of frying. Will make again!
I’m assuming the 80 servings is supposed to read 8. That being said, I halved the recipe with 4 servings in mind. I really liked this but wanted to mention a couple of things. One egg per pound of shrimp is plenty so save yourself some eggs. Step 7 says to test your shrimp but doesn’t state how to do that. Eating under cooked shrimp would not be a good idea however 5 minutes in hot enough oil is plenty and there is no need for testing. Lastly, I found that the breading set on the shrimp just fine and didn’t really need the 30 minutes refrigerating time. The end results was great but I think you can save yourself some time and money with the things I suggested.