Low-Carb Buffalo Shrimp
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.
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Servings: 4 Servings
Calories: 130kcal
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
Calories: 130kcal | Carbohydrates: 7g | Protein: 4g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 13mg | Sodium: 634mg | Potassium: 36mg | Fiber: 0.4g | Sugar: 0.3g | Vitamin A: 343IU | Vitamin C: 0.01mg | Calcium: 15mg | Iron: 1mg
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.