Best 12 Buffalo Shrimp Sandwich Recipes

BUFFALO FRIED SHRIMP

Steps:

• Mix the mayonnaise, 1/4 cup hot sauce, the mustard, pickle, shallot and parsley in a small bowl; cover and refrigerate.
• Preheat the oven to 250 degrees F. Heat 2 inches of peanut oil in a large wide pot over medium-high heat until a deep-fry thermometer registers 365 degrees F.
• Meanwhile, whisk the flour, beer and the remaining 3 tablespoons hot sauce in a large bowl; add the shrimp and toss to coat. Working in batches, remove the shrimp from the batter with a slotted spoon and fry until cooked through and golden brown, 2 to 3 minutes. (Return the oil to 365 degrees F between batches.) Transfer to a paper towel-lined baking sheet to drain; keep warm in the oven.
• Add the celery to the remaining batter and toss to coat; remove with a slotted spoon and fry until golden brown, about 2 minutes. Serve the fried shrimp and celery with the prepared sauce.

CRISPY BUFFALO SHRIMP

Steps:

• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Pat shrimp dry with paper towels.
• Combine flour, lemon pepper seasoning, baking powder, salt, garlic powder, and cayenne together in a bowl. Whisk eggs and milk together in a second bowl.
• Dip each shrimp in the egg mixture, then the flour mixture to evenly coat. Transfer prepared shrimp to a baking sheet until ready to fry. Sprinkle additional flour as needed to fully cover.
• Cook 8 to 10 shrimp at a time in the hot oil until golden brown on the outside and cooked through on the inside, about 5 minutes. Transfer to a baking sheet lined with paper towels. Repeat with remaining shrimp.
• Toss shrimp together with hot sauce in a large bowl until each piece is coated.

EASY BUFFALO SHRIMP

Steps:

• Combine butter and hot sauce in a saucepan over medium heat; cook and stir until butter is melted, about 5 minutes. Reduce heat to medium-low and keep warm.
• Heat oil in a large skillet over medium heat.
• Place cornstarch in a shallow bowl and lightly dip shrimp into the cornstarch.
• Fry shrimp, working in batches, in the hot oil until lightly browned, 1 to 2 minutes. Transfer shrimp to a paper towel-lined plate using a slotted spoon. Add shrimp to the butter-hot sauce and allow to sit for 3 to 4 minutes.

BUFFALO SHRIMP

Steps:

• In a large resealable plastic bag, combine the flour, Creole-style seasoning, garlic powder, ground cayenne pepper, onion powder, and ground black pepper. Seal the bag and shake a few times to combine the ingredients well.
• Rinse the shrimp under cold water and place them in the plastic bag with the flour mixture. Seal the bag and shake to coat all of the shrimp well with the flour mixture.
• Place the coated shrimp on a cookie sheet and place in the refrigerator for 15 to 20 minutes. Save remaining flour mixture in the bag.
• In a mixing bowl, whisk together garlic, butter hot sauce and cayenne pepper; set aside. In a pot, heat the oil to 375 degrees F (190 degrees C).
• Remove shrimp from refrigerator and shake a second time in flour mixture.
• Place the shrimp in hot oil and fry until pink, about 2 to 3 minutes. Immediately coat with buffalo sauce.

BUFFALO SHRIMP

Steps:

• In a medium sized pot heat vegetable oil to 350 degrees. In a shallow dish, toss shrimp in 2 cups of flour seasoned with salt, pepper, and cayenne to taste. Shake off the excess flour and fry until golden, about 3 minutes While the shrimp are frying, combine soft butter and hot sauce in a large bowl. Toss the shrimp in the butter and hot sauce until they are well coated.

SHRIMP SANDWICH

Steps:

• Cool the cooked shrimp and shell and devein.
• If the shrimp are large, cut them in half lengthwise.
• Assemble the sandwiches: Spread mayonnaise generously over one inch of each slice of bread. Mound half the lettuce on half the bread slices, leaving a 1 inch margin of bread. Mound the shrimp on top of the lettuce and season them with some salt and a few drops of Worcestershire sauce. Cover with the remaining lettuce and another slice of bread.
• Press firmly on the edges to seal the sandwiches. Trim the crust if you wish.

BUFFALO SHRIMP SANDWICHES RECIPE

Steps:

• Broil rolls until lightly toasted. In med bowl, toss lettuce, carrots and celery with dressing. Divide among the 4 rolls. Coat a large nonstick skillet with cooking spray on med-high heat. Add 1 T butter and shrimp, saute 2 minutes or until shrimp is almost cooked thru. Add remaining 1 T butter and hot sauce and continue to cook stirring shrimp to coat. Spoon onto sandwiches, add blue cheese crumbles.

BUFFALO SHRIMP

Steps:

• Combine 5 tablespoons of melted butter, 1/2 cup of the pepper sauce and egg.
• Add garlic salt to bread crumbs.
• Dip shrimp in egg batter, then in bread crumbs.
• Heat oil in skillet, add shrimp and cook about 3 to 4 minutes on each side until just cooked through.
• Combine the 4 tablespoons of hot pepper sauce and the remaining 4 tablespoons of melted butter and warm over low heat.
• Place shrimp on serving platter and serve hot sauce and blue cheese dressing on the side for dipping.

BUFFALO SHRIMP

Steps:

• Pre wash the shrimp well.
• Dry thoroughly.
• Place in a medium bowl and add buffalo sauce.
• Let sit in the refrigerator for at least 30 minutes.
• Place margarine in a frying pan and let melt until it starts bubbling.
• Place shrimp in the butter along with garlic.
• Let cook until almost done.
• Then add flour and stir quickly to insure no lumps form.
• Let shrimp finish cooking.
• You may add a bit more sauce if needed. Serve next to celery sticks and bleu cheese dressing.

LEMON & DILL SHRIMP SANDWICHES

Steps:

• Hollow out bun bottoms, leaving a 1/2-in. shell (save removed bread for another use). In a large skillet, heat butter over medium heat. Add shrimp; cook and stir 3-4 minutes or until shrimp turn pink., In a small bowl, mix mayonnaise, lemon juice, dill, salt and pepper until blended. Add shrimp; toss to coat. Spoon shrimp mixture into bun bottoms. If desired, top with lettuce and tomato. Replace bun tops.

BUFFALO SHRIMP DIP

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray an oven-safe 8x8- or 9x9-inch baking dish or pie dish lightly with cooking spray (or use a Misto®).
• Combine cream cheese, sour cream, hot sauce, and vinegar in a bowl. Add 1/4 cup of Mexican cheese and mix until smooth. Mix in shrimp. Spread into the prepared baking dish. Top with remaining Mexican cheese.
• Bake in the preheated oven until hot and cheese is melted, 20 to 25 minutes.

BUFFALO SHRIMP LETTUCE WRAPS

Steps:

• Prepare the popcorn shrimp according to the package directions for the oven.
• Meanwhile, melt the butter in a small saucepan over medium-low heat, then whisk in the hot sauce until smooth and combined. Keep warm.
• Toss together the diced celery, celery leaves, carrots, lime juice, a pinch of salt and several grinds of black pepper in a medium bowl.
• Transfer the baked popcorn shrimp to a large heatproof bowl. Add the warm sauce and gently toss the shrimp with a rubber spatula until evenly coated.
• To assemble, put about 3 tablespoons of the Buffalo shrimp in the center of each lettuce leaf. Top with the celery-and-carrot mixture and crumbled blue cheese. Drizzle with ranch dressing and serve.