Ingredients
- ▢2 lbs. raw extra-large shrimp (peeled and deveined)
- ▢1/3 cup cornstarch
- ▢1 teaspoon salt
- ▢½ teaspoon black pepper
- ▢½ teaspoon cayenne pepper
- ▢4 tablespoon melted unsalted butter
- ▢½ cup Frank’s RedHot Original Sauce (room temperature)
- ▢1 teaspoon brown sugar
- ▢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.
Buffalo Shrimp
Notes
Can be prepared in an Air Fryer
- 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.