Pub-Style Buffalo shrimp is one of my favorite appetizers on game day! Heck, I can make a meal out of them! What’s great about this recipe is that it very easy to make and can be made using fresh or frozen shrimp. You’d rather have chicken? I gotcha covered! You can use this same recipe for Pub-Style Buffalo Chicken Wings (recipe will make about 10 chicken wings).
Which oil is best for frying?
For deep frying, you want an oil that has a high smoke point. A “smoke point” can be defined as the temperature at which an oil will break down and ceases to be useful. The best oils for frying are:
- Peanut oil – vegetable oil made from the edible seeds of the peanut plant.
- Soybean oil – produced from the seeds of the soybean plant.
- Vegetable oil – produced from a variety of fruits, seeds, grains, and nuts.
- Canola oil – oil made from crushed canola seeds.
I usually use canola oil for frying, however; it is a matter choice and one frying oil does not necessarily have a better cooking outcome than the other. Please note: If you have peanut allergies, you will be affected by using peanut oil.
Favorite Appetizer Recipes
How to make Pub-Style Buffalo Shrimp
Pub-style Buffalo Shrimp is very easy to prepare and chances are, you have already the ingredients on hand just begging to be used. Any hot sauce will do, but I prefer Frank’s RedHot Sauce in all of my spicy recipes. As the slogan goes…I put this “stuff” on everything!
- Mixing Bowls – used to mix ingredients
- Sauce Pan – used to heat the buffalo sauce
- Dutch Oven – used for frying
- Cooling Rack – used to drain fried shrimp
- Shrimp – large shrimp, fresh or frozen
- Buffalo Sauce – butter, paprika, cayenne pepper, salt, hot sauce, black pepper, garlic powder
- Coating – all-purpose flour
- Oil – canola oil
You will notice I am using “tail-on” shrimp for Pub-Style Buffalo Shrimp. Tail-on means that when the shrimp is peeled, the tail is left intact. At a party when forks are not available, the tail allows you to hold the shrimp while dipping it into your favorite sauce. You may use fully peeled shrimp if you choose.
- If using frozen shrimp, thaw prior to beginning this recipe. Dry thawed shrimp to remove excess water. The shrimp does not have to be completely dry. You want the flour mixture to coating to stick.
- In a small bowl, combine the flour, paprika, cayenne pepper, and salt. Place thawed shrimp in a large bowl and sprinkle with flour mixture. Stir to coat shrimp evenly.
- Cover bowl with plastic wrap and refrigerate for 2 hours.
- When shrimp is almost ready to come of the refrigerator, start the buffalo sauce. In a small saucepan, heat the butter, hot sauce, ground pepper, and garlic powder. Cook until heated through and well combined.
- Prepare a large cooling rack by layering with paper towels. Set aside until shrimp is cooked through and ready to drain.
- Place a large heavy duty pot over medium-high heat. Add enough cooking oil to cover at least 2-inches from the bottom. (More oil may be needed if cooking chicken wings).
- Fried food cooks best when placed in oil that is ready to boil immediately. If the oil has not had time to heat into a boil, the food can get too greasy on the inside while the coating can come off of the outside.
- To check to see if oil has reached the boiling point, sprinkle 2 to 3 TINY specks of water into the oil. If the oil immediately sizzles and the water “pops”, it is ready. DO NOT use large drops of water or oil could spatter.
- Using tongs, carefully place shrimp into boiling oil. Cook for 3 minutes on one side, then flip, and cook another 3 minutes, or until shrimp is golden brown. (For chicken wings, cook 8 minutes on both sides, or until cooked through and golden brown.)
- Remove shrimp from oil and place on paper towel-lined cooling rack to drain. Once drained, add shrimp to a large mixing bowl.
- Pour warm buffalo sauce over fried shrimp and stir until evenly coated. Serve Pub-Style Buffalo Shrimp immediately to ensure the crispiest coating! Blue cheese or Ranch dressing makes a delicious side dip for Pub-Style Buffalo Shrimp.
Pub-Style Buffalo Shrimp
- Combine flour, paprika, cayenne pepper, and salt in a small bowl.
- In a large bowl, place thawed shrimp and sprinkle with flour mixture, stirring to coat shrimp evenly. Place shrimp in refrigerator for 2 hours.
- In a small sauce pan over medium heat, cook butter, hot sauce, ground black pepper, and garlic powder until mixture is melted and blended.
- In a large (deep) heavy-duty pot, place enough oil to cover up to 2-inches from the bottom of pot. Heat on medium-high until boiling.
- Using tongs, place shrimp in oil and cook for 3 minutes per side, or until golden brown. Place cooked shrimp on paper towels to drain.
- In a medium bowl, add fried shrimp and drizzle with buffalo sauce, stirring until evenly coated.