Ed's Party Time Buffalo Shrimp recipe

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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

Nutrition Info

74.9 calories
carbohydrate: 5.6 g
cholesterol: 26.6 mg
fat: 4.5 g
fiber: 0.2 g
protein: 2.9 g
saturatedFat: 0.8 g
servingSize: -
sodium: 120.9 mg
sugar: 0.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Grease 2 baking sheets with cooking spray.

  2. Run a sharp knife along each shrimp's back and open slightly. Place shrimp in a large bowl of cold water.

  3. Whisk eggs in a large bowl until smooth. Drain shrimp and add to egg mixture, mix with your hands to combine and coat.

  4. 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.

  5. Chill shrimp until batter is set, about 30 minutes.

  6. Heat oil in a deep-fryer or large saucepan.

  7. 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.

  8. 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.

  9. Divide shrimp among serving bowls. Stir in sauce until shrimp are completely covered.

Recipe Yield

80 to 100 shrimp

Recipe Note

Buffalo deep-fried battered shrimp. Serve with ranch or blue cheese salad dressing.

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