Who likes buffalo shrimp?
Better question – Who doesn’t like buffalo shrimp?! Weirdo’s and those with unfortunate seafood allergies, that’s who.
I think buffalo shrimp and I think of those fatty, deep fried, slightly mushy beauties at Hooter’s. You get the lemon wedges and obnoxious amounts of ranch… delish.
Random Fact – Or, at least it was a fact in 2008. The mild and medium buffalo sauces at Hooters are solid at room temperature. Ew.
Honestly it’s just cringe worthy. May as well shove spoonfulls of crisco down your throat.
But damn that sh!t is good. Ooohhh the many tough decisions of life.
Gelatinous goop that will morph into and extra ass cheek by next week or a healthier option that will just give you a little padding?
Well, my friends, here is a yummy alternative to keep your tastebuds happy and your jeans… well… zipping.
Well, almost everything. The italian seasoning and lemon juice bottle are missing from that picture. Whoops.
And yes, those are shop towels. I ran out of paper towels and stole them from my husband. What can I say? A girl’s gotta eat. (soggy free shrimp, that is.)
So you get the idea, right? Pat your dang shrimp dry.
Oh and yes, that would be buffalo sauce in a $.97 squeeze bottle. I like to add it to my egg whites and it’s easier to measure this way. And I feel all chef like when I use squeeze bottles … and I like that… a lot.
Basically there’s a lot wrong with this picture.
Assemble prep station. I had a picture of this but for some reason can’t upload it. It wasn’t a great picture so I’m really just sparing you here.
Get all your shrimp evenly floured and ready for their swim with some whisked up egg.
Definitely work in batches. To avoid extra mess I would recommend tongs that you clean in between the flour and egg steps and the seasoned Panko breading step. The process can get very gummy.
In between the egg and Panko, get a skillet heating up to medium-high heat with a tablespoon of peanut oil. If working with raw shrimp, I would definitely go for a lower heat and longer time, to make sure the shrimp get properly cooked without burning the coating. With precooked shrimp it’s simply a matter of heating and crisping up.
Cook about two minutes per side if using precooked shrimp. If raw… well I don’t really know what to tell you other than you should have gone with precooked shrimp. Just sayin’.
Once all breaded shrimp are done (I worked in two batches) let sit on paper towels for a few minutes. Or shop towels, whatever. This is a judgement free zone!
Coat with buffalo sauce of choice. I tend to use Frank’s Buffalo basically because it is delicious and NOT solid at room temperature. AKA Fat Free. Plenty of sodium, but if I’m going to die from poor nutrition I would prefer to be fat free and salted up. Thank you, Frank!
Add your shrimp to a salad or some slaw of some sort or whatever the heck you want. I don’t know, just eat them and smile!
- 1 lb cooked medium shrimp, thawed, peeled, and tails removed
- ¼ cup buffalo/hot sauce of choice
- ¼-1/2 (as needed) Panko
- 1 Tbsp italian seasoning
- ¼ cup all purpose flour
- 1 egg
- 2 Tbsp peanut oil
- Lemon juice (optional... but you probably should)
- Pat shrimp dry
- Assemble prep station - 1) Flour 2) Whisked egg 3) Panko
- Add italian seasoning to Panko
- Get a large skillet heating to med-high heat and add peanut oil
- Dredge your shrimp in order of prep station - flour >egg>Panko
- Wash goop off of hands
- Test with one shrimp, if it sizzles, you're good to go
- Add first batch of shrimp, cook 1½ - 2 minutes per side
- Remove and let rest on paper towel
- Once all shrimp are complete, coat in buffalo sauce and a little lemon juice (optional)