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Buffalo shrimp in a shallow dark bowl, large curled opaque shrimp with lightly seared edges and a thin orange-red buttery glaze, scallions and celery nearby. The lower title bubble reads Buffalo Shrimp Recipe.
Good Fork Daily Editorial Kitchen

Buffalo Shrimp Recipe

Fast Buffalo shrimp with lightly seared edges and a buttery hot-sauce finish, including thawing, doneness and anti-rubber guidance.
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Prep Time 15 minutes
Cook Time 6 minutes
Resting 2 minutes
Total Time 23 minutes
Servings: 4 servings
Course: Appetizer, Dinner
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 pounds large raw shrimp peeled, deveined and tails optional
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/3 cup Buffalo-style cayenne hot sauce
  • 2 tablespoons unsalted butter melted
  • 1 teaspoon lemon juice
  • 2 scallions thinly sliced

Equipment

  • Large skillet
  • Tongs
  • Paper towels
  • Instant-read thermometer optional

Method
 

  1. Thaw safely if frozen, drain and blot very dry. Toss with salt, garlic powder and pepper.
  2. Whisk hot sauce, melted butter and lemon juice in a small bowl.
  3. Heat olive oil in a wide skillet over medium-high until shimmering.
  4. Add shrimp in one layer and cook 1 1/2 to 2 minutes without crowding; work in batches if needed.
  5. Turn and cook 1 to 2 minutes more, until opaque with a loose C shape; large shrimp may reach 145°F.
  6. Remove the skillet from heat, add only enough Buffalo mixture to coat, toss briefly and finish with scallions.

Notes

  • Read ingredient labels and the manual for any appliance used.
  • Begin checking at the early end of the range.
  • USDA guidance lists 145°F for fish and shellfish; reheated leftovers should reach 165°F.
  • This recipe was developed through culinary research and editorial review.