Make this quick, easy and tasty buffalo shrimp recipe for a delicious appetizer, all done in less than 10 minutes. It's healthy and made with just a few ingredients, and is so packed with flavor you will find yourself coming back to it again and again!
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If there's two things I love, it's Shrimp Scampi and Buffalo sauce. So I decided to combine them, and the result is my version of Buffalo Shrimp.
If you're a Buffalo sauce lover like me - I promise this will become your new favorite recipe.
Why you will love this recipe
- It's quick and all done in under 10 minutes!
- It's easy - just a few simple steps
- So tasty with garlic and all those spicy Buffalo sauce flavors
- A healthy dish that tastes super indulgent
What you need to make it
Ingredient notes & substitutions
- Butter: I used salted butter, but you can also use unsalted butter. Just add an extra pinch of salt!
- Shrimp: I recommend using raw, peeled, deveined, jumbo shrimp without the tail, but you can also use pre-cooked shrimp. Since they are already cooked you will just need to heat them up thoroughly in the sauce, which will be quicker. However, this also means there will be less flavor.
- Garlic can be skipped, but adds nice depth of flavor
- Hot sauce: I always use Frank's Red Hot or Cholula. Any similar type of hot sauce will work.
- Pre-made Buffalo wings sauce also works, and since it is already mixed with butter it is a bit milder
How to make Buffalo Shrimp
- Sauté garlic in butter
- Add salt, pepper and hot sauce
- Add shrimp and cook on one side until pink on the bottom
- Flip the shrimp, and cook until the other side is also pink
Tips & tricks
- Don't overcook the shrimp! Cook them until just done, not more.
- Make it more or less spicy by using more or less hot sauce
- This dish is best eaten straight away but it is possible to save leftovers
- Store leftovers in the fridge in an air tight container for up to 3 days
- Do not freeze leftovers - the consistency after reheating will not be good
- Reheat leftovers on the stove: add a bit more butter and sauté for a few minutes
Recipe FAQ
The number one trick to making super tender shrimp is to not overcook them. Cook them until pink on one side, flip them, and cook until pink on the other side. And then they're done.
The shrimp are done when they are pink on the outside, and the flesh is white and opaque inside.
To make Buffalo Shrimp less spicy, use less hot sauce. Another option is to swap hot sauce for a pre-made wing sauce. Since this already contains butter it will be less spicy.
More quick & easy buffalo recipes
Looking for more quick & easy buffalo recipes like these Buffalo Shrimp?
- Buffalo Chicken Pasta
- Buffalo Cauliflower Bites
- Buffalo Cauliflower Tacos
- Instant Pot Buffalo Chicken Dip
- Easy Buffalo Chicken Pasta Bake
Did you love this recipe? Rate it five stars!
...and let me know what you loved about it in the comments.
Recipe
Buffalo Shrimp
Print RateIngredients
- 1 lb raw jumbo shrimp peeled and thawed
- 3 tablespoon salted butter or unsalted + an extra pinch of salt
- 1 garlic clove minced
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ cup hot sauce Frank's RedHot, Cholula, or similar
To serve
- 4 pieces crusty bread optional
Instructions
- Melt butter in a pan over medium heat.3 tablespoon salted butter
- Add minced garlic and sauté 1 minute, without browning the garlic.1 garlic clove
- Add salt, black pepper and hot sauce. Mix and simmer 1 minute.½ teaspoon salt, ¼ teaspoon ground black pepper, ½ cup hot sauce
- Add shrimp and cook 2-4 minutes on one side, until the bottoms of the shrimp are pink. Then flip and cook until the other side is pink as well, this will take about 1-2 minutes more, depending on their size.1 lb raw jumbo shrimp
- Make sure the shrimp are cooked (white and opaque) through, then remove from the heat and serve with a side of bread.4 pieces crusty bread
Equipment (may contain affiliate links)
- Measuring cups (metric or US)*
Video
Notes
Ingredient notes & substitutions
- Butter: I used salted butter, but you can also use unsalted butter. Just add an extra pinch of salt!
- Shrimp: I recommend using raw, peeled, jumbo shrimp without the tail, but you can also use pre-cooked shrimp. Since they are already cooked you will just need to heat them up thoroughly in the sauce, which will be quicker. However, this also means there will be less flavor.
- Garlic can be skipped, but adds nice depth of flavor
- Hot sauce: I always use Frank's Red Hot or Cholula. Any similar type of hot sauce will work.
- Pre-made wing sauce also works, and since it is already mixed with butter it is a bit milder
Tips & tricks
- Don't overcook the shrimp! Cook them until just done, not more.
- Make it more or less spicy by using more or less hot sauce
- This dish is best eaten straight away but it is possible to save leftovers
- Store leftovers in the fridge in an air tight container for up to 3 days
- Do not freeze leftovers - the consistency after reheating will not be good
- Reheat leftovers on the stove: add a bit more butter and sauté for a few minutes
Nutrition
Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.
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