Low-Carb Buffalo Shrimp is plump, succulent, and coated in a spicy and tangy Buffalo sauce that makes for a delightful appetizer or main course. It’s great for a low-carb diet.
Why You’ll Love It
- It’s so tasty: This buffalo shrimp is extremely tasty and only requires a few simple ingredients. The shrimp is cooked till crispy before being mixed in a spicy sauce with a hint of sweetness.
- It’s so versatile: if you want a quick appetizer, this shrimp is wonderful, but it also makes a great lunch or dinner, or you can add it to a salad or serve alongside butternut squash noodles.
- Great for a party: Consider making this dish and other appetizers such as fried oyster mushrooms, spinach artichoke dip, and cheesy chicken fritters for a tasty spread that’s all low-carb!
» You might also like this Keto Bang Bang Shrimp and Cajun Shrimp Salad.
Ingredients Needed
- Jumbo Shrimp – I use 16/20 count shrimp, peeled and deveined, with tails attached.
- Keto Baking Flour – I use King Arthur Keto Wheat Baking Flour from Amazon. If you aren’t as worried about the carb count, you can use regular all-purpose flour.
- Whey Protein Isolate or Cornstarch – For a low-carb option, use whey protein isolate. It really crisps up the shrimp and contains added protein as a bonus. If you’re not worried about it, use cornstarch.
- Cajun Seasoning – You can make your own Cajun seasoning or use whatever store brand you like.
- Salt – Be sparing with the salt until you taste it at the end and determine if you need more.
- Granulated Garlic – You can use granulated garlic or fresh, if you have it.
- Frank’s RedHot Sauce – Frank’s RedHot or Buffalo Sauce work really well in this recipe.
- Butter – I always use salted butter for an extra savory note.
- Vegetable or Peanut Oil – These are the best oils for frying the shrimp.
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Equipment Needed
- Large zip-top bag or bowl
- Small sauce pan
- Large frying pan
Expert Tips for Making Buffalo Shrimp
- For buffalo shrimp, size matters. You’ll want medium to large shrimp that can stand up to the bold flavors of the buffalo sauce. I recommend 16/20 or larger. Consider opting for the peeled and deveined variety to save prep time.
- The key to mouthwatering buffalo shrimp is a well-coated exterior without overwhelming the shrimp’s natural sweetness. Too little sauce and they’ll be bland; too much, and it’s all you’ll taste. Aim for just enough to thoroughly coat the shrimp after they’re cooked.
- Shrimp cook quickly, so it’s easy to go from succulent to rubbery if you’re not careful. Usually, 2-3 minutes per side in a hot pan is enough. Once you hit that point, toss them in your sauce and serve immediately.
How to Make Low-Carb Buffalo Shrimp
Step 1
Combine the flour, whey protein or cornstarch, Cajun seasoning, salt, and granulated garlic in a bag or bowl. Add the shrimp and shake well to coat. Put the whole thing in the refrigerator for 20 minutes.
Step 2
Meanwhile, combine the Frank’s hot sauce and butter in a pan over low heat. Cook and stir until the butter is just melted. Turn it off and set it aside.
Step 3
Take the shrimp out of the refrigerator and give it another shake to coat again in the flour. Remove the shrimp from the bag and discard the remaining flour.
Heat the oil in a heavy-bottomed pan until it’s hot. Add the shrimp and cook 2-3 minutes per side, just until crispy. Work in batches if necessary to avoid overcrowding the shrimp in the pan.
Step 4
Transfer the shrimp to a bowl. Pour the sauce over the top and toss to coat. Go light on the sauce until you’re sure you need more. A little goes a long way.
Storing Options
Fridge: Store leftover Buffalo Shrimp in an airtight container in the refrigerator for up to 2-3 days. They will lose their crispiness almost immediately, but you can reheat them in a pan to regain a bit of thier crispiness the second day.
Freezer: I don’t recommend freezing the shrimp after it’s been cooked. It has a breading on it that will not do well in the freezer. It’s really best to fry them at the time and try not to make more than you can eat in one sitting, or than can be stored in the refrigerator for a few days.
How to Reheat
Oven: Preheat the oven to 350°F. Place the Buffalo Shrimp on a baking sheet in a single layer. Reheat for 5-10 minutes, or until they are heated through and the coating is crispy. Keep an eye on them to avoid overcooking.
Air Fryer: Preheat the air fryer to 350°F. Arrange the Buffalo Shrimp in the air fryer basket in a single layer. Reheat for about 3-5 minutes, or until they are heated through and have regained their crunch.
Frequently Asked Questions
How can I prevent the shrimp coating from becoming soggy after tossing in the sauce?
Toss the shrimp in the sauce just before serving to maintain their crispiness. The longer they sit in the sauce, the softer the coating may become.
Can I serve Buffalo Shrimp as a main dish?
Absolutely! While it’s usually served as an appetizer, you can definitely enjoy Buffalo Shrimp as a main dish alongside a fresh salad or other side dishes.
Can I use pre-cooked shrimp for this recipe?
Using pre-cooked shrimp may result in overcooking when frying, affecting the texture. It’s recommended to use raw shrimp for the best results.
Can I bake the shrimp instead of frying them?
While baking can be an option, it wont achieve the same level of crispiness as frying. If baking, coat the shrimp with cooking spray and bake at 400°F for about 10-12 minutes, turning halfway through.
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Low-Carb Buffalo Shrimp
Equipment
- Zip-top bag or bowl
- Small sauce pan
- Large frying pan
Ingredients
- 1 pound (454 g) jumbo shrimp peeled and deveined, tails attached
- 1/4 cup (31 g) keto wheat baking flour link: https://amzn.to/45PH4cL
- 1 tablespoon (14 g) whey protein powder or cornstarch
- 1 teaspoon (2 g) Cajun seasoning
- 1/4 teaspoon (1.5 g) salt
- 1/2 teaspoon (1.5 g) granulated garlic
- 1/4 cup (59 ml) Frank’s RedHot sauce
- 1 tablespoons (14 g) butter
- 2 tablespoons (30 ml) vegetable or peanut oil for frying
Instructions
- Combine the flour, cornstarch, Cajun seasoning, salt, and granulated garlic in a bag or bowl. Add the shrimp and shake well to coat. Put the whole thing in the refrigerator for 20 minutes.
- Meanwhile, combine the Frank’s hot sauce and butter in a pan over medium heat. Cook and stir until the butter is melted. Keep warm.
- Take the shrimp out of the refrigerator and give it another shake to coat again in the flour.
- Remove the shrimp and discard the flour.
- Heat the oil in a heavy-bottomed pan or cast iron pan until hot.
- Add the shrimp and cook 2-3 minutes per side, just until crispy. Work in batches if necessary to avoid overcrowding the shrimp in the pan.
- Transfer the shrimp to a bowl. Pour the sauce over the top and toss to coat.
Notes
- For buffalo shrimp, size matters. You’ll want medium to large shrimp that can stand up to the bold flavors of the buffalo sauce. I recommend 16/20 or larger. Consider opting for the peeled and deveined variety to save prep time.
- The key to mouthwatering buffalo shrimp is a well-coated exterior without overwhelming the shrimp’s natural sweetness. Too little sauce and they’ll be bland; too much, and it’s all you’ll taste. Aim for just enough to thoroughly coat the shrimp after they’re cooked.
- Shrimp cook quickly, so it’s easy to go from succulent to rubbery if you’re not careful. Usually, 2-3 minutes per side in a hot pan is enough. Once you hit that point, toss them in your sauce and serve immediately.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Laura is dedicated to a low-carb lifestyle after losing 52 pounds on the keto diet. As many of us do, she struggles with her weight and has found that one of the only diet lifestyles that allows her to maintain a healthy weight is a low-carb diet. She shares her favorite low-carb recipes here that are both easy to make and full of flavor, so you don’t even miss the carbs.