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Buffalo Shrimp

Preparation Time:
Cook time:
Yield: 4 - 6 servings


1 lb Shrimp
1/2 cup Flour
1 Tbsp Paprika
1/4 tsp Cayenne Pepper
1/2 cup White Vinegar
1/2 cup Butter
2 Tbsp Hot Sauce
1/8 tsp Worcestershire Sauce
1 Tbsp Paprika
1/8 tsp Celery Seed
1/8 tsp Garlic
1/8 tsp Salt
1/8 tsp Pepper
Peanut or Vegetable Oil

Buffalo Sauce Ingredients:

1 cup Mayonnaise
1/2 cup Sour Cream
1/3 cup Blue, Feta, or Mexican Cheese, crumbled
1 Tbsp Lemon Juice
1 Tbsp White Vinegar
1/4 cup Fresh Parsley, minced
2 Tbsp Green Onion, minced
1 small Garlic Clove, minced
1/4 tsp Salt
1/4 tsp Pepper
Dash Cayenne Pepper
Celery Sticks


Peel and de-vein shrimp, leaving tails on. Dry thoroughly on paper towels. Mix flour, paprika and cayenne pepper together in a bowl. Hold shrimp by tail and dip into vinegar and then into flour mixture. Set aside. Melt margarine with hot sauce, Worcestershire sauce, paprika, celery seed, garlic salt and black pepper. Keep warm.

To Cook Shrimp:

Heat 1 inch of oil in a skillet. Fry shrimp, one serving at a time, turning to cook both sides. Drain on paper towels. Quickly dip fried shrimp into hot sauce.

Buffalo Sauce:

Combine mayonnaise, sour cream, cheese, lemon juice, vinegar, minced parsley, onion and garlic and seasonings. Refrigerate. (Makes 1 1/2 cups). Serve with Buffalo Sauce and celery sticks.

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