Buffalo Crispy Shrimp

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Buffalo Crispy Shrimp

Yields: servings


  • 1 pound jumbo shrimp cleaned and peeled (leaving the tails on is optional)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon chile limon powder (Tajin brand) (if you can’t find chile limon powder, add a little dry mustard)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • chile de arbol powder or chipotle powder to taste
  • You Will Also Need
  • 2 large eggs
  • 1 tablespoon Mustard
  • 1 cup masa harina flour
  • 1/4 cup cornstarch
  • 1/2 cup Tapatio hot sauce or your favorite Buffalo wing or hot sauce
  • 3 tablespoons unsalted butter
  • 2 tablespoons honey
  • oil for frying

On very special days, my husband and I like to enjoy a meal from our favorite restaurant. And one of our most favorite appetizers to order is this dish called “firecracker shrimp.” It comes coated with a light and crispy batter of mostly cornstarch (I believe) and is then tossed in a Buffalo-style hot sauce. I finally made time to re-create my version of the recipe at home. The shrimp I used is much larger than what the restaurant serves. And I also decided to mix masa harina along with the cornstarch for extra flavor. If you have a large fryer, you could prepare this recipe in no time. Any Buffalo-style hot sauce will be delicious for this recipe. Makes for a nice appetizer or starter for that special dinner.


  1. Peel and clean the shrimp, leaving tails on is optional. Mix the spices listed for shrimp and season the shrimp generously, set aside.
  2. Whisk egg and mustard in one bowl. In another bowl, combine the masa harina and cornstarch. In a third bowl, mix the hot sauce, honey and butter. On the stove top or in the microwave, heat to melt the butter. Stir well to combine, set aside.
  3. When ready, dip seasoned shrimp in the egg mixture. Dredge in the masa harina mixture until evenly and well coated, set aside for 10 minutes. While the shrimp sets, preheat the oil about 2½ cups) in a heavy skillet to 350ºF.
  4. Fry 6 jumbo shrimp at a time. Do not overcrowd the pan. Cook for 2 to 3 minutes per side or until golden brown. Keep warm on baking sheet at low temperature in the oven. When done frying, toss with hot sauce. Garnish with cilantro, green onions and lemon. I drizzled mine with extra habanero hot sauce. Serve right away.

Chef Notes

newfolder12 Anytime I have a recipe that calls for a flour dredge, I like to let them sit for a while before frying. The liquid and flour become like a batter as it sits and the results are crispy! 100_0777 When purchasing jumbo or colossal-size shrimp for this recipe, you are looking for a shrimp count of 13/15. That number indicates about how many shrimp per pound bag.

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