Buffalo Fried Shrimp
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 280
- Total Fat
- 16
- Saturated Fat
- 2
- Carbohydrates
- 14
- Dietary Fiber
- 1
- Sugar
- 0
- Protein
- 19
- Cholesterol
- 144
- Sodium
- 578
- Total: 40 min
- Prep: 35 min
- Cook: 5 min
Ingredients
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
Directions
- 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.