Description
Buffalo deep-fried battered shrimp. Serve with ranch or blue cheese salad dressing.
Ingredients
- cooking spray
- 2 (16 ounce) packages frozen shrimp (41 to 60 per pound) – thawed, peeled, and tails left on
- 4 eggs
- 4 cups all-purpose flour
- ½ cup Italian bread crumbs
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- ½ teaspoon cornstarch
- canola oil for frying
- 1 cup buttery spread (such as Smart Balance®)
- ½ cup cayenne pepper sauce (such as Frank’s® RedHot®), or to taste
- 1 teaspoon garlic powder
- 1 tablespoon corn syrup, or to taste
Instructions
- Grease 2 baking sheets with cooking spray.
- Run a sharp knife along each shrimp’s back and open slightly. Place shrimp in a large bowl of cold water.
- Whisk eggs in a large bowl until smooth. Drain shrimp and add to egg mixture; mix with your hands to combine and coat.
- Mix flour
- bread crumbs
- salt
- pepper
- and cornstarch together in a large bowl. Dredge shrimp
- a few at a time
- in flour until well-coated
- including the opening in the backs. Place battered shrimp on baking sheets.
- Chill shrimp until batter is set
- about 30 minutes.
- Heat oil in a deep-fryer or large saucepan.
- Fry shrimp
- in batches
- until golden brown
- 4 to 5 minutes per batch. Test one to make sure shrimp is cooked through. Transfer to paper towel-lined bowl to drain.
- Place buttery spread
- cayenne pepper sauce
- and garlic powder in a saucepan over medium-low heat. Heat until sauce is combined; stir in corn syrup.
- Divide shrimp among serving bowls. Stir in sauce until shrimp are completely covered.
Prep Time: 30 mins
Cook Time: 16 mins
Total Time: 1 hr 16 mins
Servings: 80