Buffalo Fried Shrimp

Total Time:
40 min
35 min
5 min

6 to 8 servings

  • 2/3 cup mayonnaise
  • 1/4 cup plus 3 tablespoons Buffalo hot sauce
  • 2 teaspoons whole-grain mustard
  • 1 heaping tablespoon chopped dill pickle
  • 1 heaping tablespoon minced shallot
  • 1 heaping tablespoon finely chopped fresh parsley
  • Peanut or vegetable oil, for deep-frying
  • 1 cup all-purpose flour
  • 1 cup lager beer
  • 1 1/2 pounds large shrimp, peeled and deveined (tails intact)
  • 2 stalks celery, thinly sliced diagonally
  • Mix the mayonnaise, 1/4 cup hot sauce, the mustard, pickle, shallot and parsley in a small bowl; cover and refrigerate.

  • Preheat the oven to 250 degrees F. Heat 2 inches of peanut oil in a large wide pot over medium-high heat until a deep-fry thermometer registers 365 degrees F.

  • Meanwhile, whisk the flour, beer and the remaining 3 tablespoons hot sauce in a large bowl; add the shrimp and toss to coat. Working in batches, remove the shrimp from the batter with a slotted spoon and fry until cooked through and golden brown, 2 to 3 minutes. (Return the oil to 365 degrees F between batches.) Transfer to a paper towel-lined baking sheet to drain; keep warm in the oven.

  • Add the celery to the remaining batter and toss to coat; remove with a slotted spoon and fry until golden brown, about 2 minutes. Serve the fried shrimp and celery with the prepared sauce.

  • Photograph by Kana Okada

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