Buffalo Fried Shrimp

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  • Level: Easy
  • Total: 40 min
  • Prep: 35 min
  • Cook: 5 min
  • Yield: 6 to 8 servings
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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


  1. Mix the mayonnaise, 1/4 cup hot sauce, the mustard, pickle, shallot and parsley in a small bowl; cover and refrigerate.
  2. 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.
  3. 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.
  4. 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.