Buffalo Shrimp


Buffalo Shrimp

Instead of buffalo wings, I love buffalo shrimp at times. The shrimp is great because it’s nice and meaty, yet you don’t have to worry about tenderizing it. Plus this dish is lean, but will still satisfy that craving for hot sauce that makes us want buffalo wings in the first place. Buy easy-peel or peeled shrimp to save time and have the kids help with the peeling, if possible.


1 pound large (21–25 count or 26–30 count) shrimp, peeled (tail-on, if desired) and deveined

1 tablespoon all-purpose flour

1/4 teaspoon cayenne

1/4 teaspoon garlic powder

Pinch sea salt

Olive oil spray

2 tablespoons light butter

1 tablespoon hot sauce (an all-natural one like Wing Time, not a thin one like Tabasco), plus more if desired


Rinse the shrimp, and then pat them dry with a paper towel to remove excess moisture.

To a large resealable plastic bag add the flour, cayenne, garlic, and salt. Toss to combine. Add the shrimp and toss thoroughly to coat them evenly.

Place a large nonstick skillet over medium-high heat. When hot, lightly mist the pan with spray and add the shrimp in a single layer, working in batches, if necessary. Cook them until they are lightly browned on the outsides and cooked through, 1 to 2 minutes per side. Remove the cooked shrimp to a plate or bowl.

When all of the shrimp are cooked, turn off the burner. Add the butter and hot sauce to the skillet and, using a wooden spoon, stir constantly until the butter is just melted, being careful not to overcook it. Return the shrimp to the pan. Toss to coat them completely with the sauce. Season with additional hot sauce, if desired. Let the shrimp sit for 5 minutes, and then toss them again (the sauce will thicken slightly and stick better after sitting). Serve immediately.

Makes 4 servings.

Each (5 to 7 shrimp) serving has: 159 calories, 23 g protein, 3 g carbohydrates, 6 g fat, 2 g saturated fat, 180 mg cholesterol, trace fiber, 245 mg sodium

Recipes taken from I Can’t Believe It’s Not Fattening by Devin Alexander. Copyright c 2010 by Devin Alexander. Published by Broadway Books, a division of Random House, Inc. www.devinalexander.com

Photo Credit: Theresa Raffetto