If you’re looking for big flavor, no breading, and no hassle, this is it. With crisp edges, a rich buttery buffalo sauce, and just the right amount of heat, this Buffalo Shrimp is saucy in the best way. It skips the breading but doesn’t hold back on bold, punchy flavor. A simple spice blend gives the shrimp a deep, smoky kick, while a touch of honey rounds out the heat. It’s the kind of dish that disappears fast.
I’ve made a lot of buffalo shrimp over the years, and the key to getting the best flavor is keeping it simple but intentional. The right spice blend adds a lot of flavor without overpowering, and searing the shrimp gives just enough char to stand up to the rich buffalo sauce.
Skipping the breading means you get straight to the good part: saucy, buttery shrimp with bold heat in every bite. Whether you’re making these for game day, a quick dinner, or just because you’re craving something spicy, they’re easy, fast, and loaded with flavor.
Ingredients
- Shrimp – Large, peeled, and deveined shrimp cook quickly. You want to use raw here and not the pre-cooked kind. I like to grab the large size that is approximately 20 shrimp per pound.
- Garlic Powder & Onion Powder – A simple way to add a lot of flavor. Be sure they aren’t expired for the best flavor.
- Smoked Paprika – Brings a subtle smoky flavor that goes great with the buffalo sauce.
- Cayenne Pepper – A little extra heat for those who like it spicy. You can leave it out if you want, but I highly recommend keeping it!
- Salt & Black Pepper – The basics, but they help bring out all of the other flavors.
- Celery Salt (Optional) – While this is optional, it really gives it that classic buffalo taste.
- Olive Oil (or Melted Butter) – This adds richness, but it also acts like binder for the seasonings.
- Buffalo Sauce – The main event. Use your favorite brand for that signature tangy heat. I always grab Frank’s.
- Unsalted Butter – Makes the buffalo sauce velvety and rich.
- Worcestershire Sauce – Adds a really great savory taste.
- Honey – Balances out the heat with a touch of sweetness. You could also use brown sugar if you’d like.
- Lemon Juice – Brightens the sauce and amps up the overall flavor.
- Fresh Garlic – Gets sauteed in the sauce for extra flavor.
Optional Toppings:
- Chopped Chives – Adds an herby taste to the rich sauce.
- Blue Cheese Crumbles – A must if you love the buffalo + blue cheese combo.
- Honey Drizzle – A little extra sweet contrast to the heat.
- Lemon Wedges – A squeeze at the end helps give it a brighter flavor.
How to Make Buffalo Shrimp
1. Season the shrimp.
Pat the shrimp dry with a paper towel, then toss them with garlic powder, onion powder, smoked paprika, cayenne, salt, black pepper, and celery salt. Drizzle with olive oil (or melted butter) and mix until the shrimp is evenly coated.
2. Make the buffalo sauce.
Melt the butter in a small saucepan over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds. Stir in the buffalo sauce, Worcestershire sauce, honey, and lemon juice. Let it simmer for 1-2 minutes, then remove it from the heat.
3. Cook the shrimp.
Heat a cast-iron skillet or nonstick pan over medium-high heat. Add the shrimp in a single layer and cook for 1-2 minutes per side until they develop a light char and turn opaque in the center.
4. Toss in buffalo sauce.
Remove the shrimp from the heat and immediately toss them in the warm buffalo sauce until they are fully coated.
5. Serve and enjoy.
Plate the shrimp and sprinkle with your favorite toppings—fresh herbs, blue cheese, or a drizzle of honey. Serve with lemon wedges for an extra pop.
Tips & Tricks
Pat the shrimp dry. Removing excess moisture helps them sear properly instead of steaming in the pan. This will help with the lightly charred edges.
Use fresh shrimp. Frozen works too, but be sure to thaw and pat them dry before cooking for the best sear.
Use a hot skillet. A cast-iron or nonstick skillet over medium-high heat ensures the shrimp get a light char without overcooking.
Don’t overcrowd the pan. Cook the shrimp in a single layer so they sear evenly. If needed, work in batches.
Toss in warm sauce. The buffalo sauce should still be warm when coating the shrimp so it soaks in better and clings to every bite.
Adjust the heat level. Prefer extra spice? Add more cayenne, or use an extra spicy buffalo sauce. Want it milder? Use a milder buffalo sauce and cut back on the cayenne.
Give it extra smoky flavor. Grill the shrimp instead! Follow the same instructions and heat for 1-2 minutes per side.
Serving ideas: These are great on their own but also work in tacos, over rice, or as a salad topping.
Make it saucier. Double the buffalo sauce if you want extra for dipping or drizzling over rice, salad, or tacos.
Top Tip
Don’t overcook the shrimp! Shrimp cook fast. Just 1-2 minutes per side is all they need. They’re done when they turn opaque and curl into a “C” shape. If they form a tight “O,” they’re overcooked and may turn rubbery. Medium shrimp will only need 3 minutes, large 4 minutes, and jumbo about 5 minutes.
Storing & Reheating Shrimp with Buffalo Sauce
Storing Leftovers:
Let the shrimp cool completely before transferring them to an airtight container. Store in the refrigerator for up to 3 days.
Reheating:
- Stovetop (Best Method): Heat a nonstick skillet over medium-low heat and add the shrimp. Toss gently for 1-2 minutes until warmed through.
- Microwave: Heat in short 10-15 second bursts to prevent overcooking.
- Oven: Bake at 300°F for 5-7 minutes until warm.
Freezing:
Buffalo shrimp is best enjoyed fresh, but if needed, you can freeze them for up to 2 months in an airtight container. Thaw overnight in the fridge before reheating.
FAQs
Yes! Just make sure to fully thaw and pat them dry before seasoning. Excess moisture can prevent a good sear.
Yes! Cook the seasoned shrimp in a single layer at 400°F for 5-6 minutes, shaking the basket halfway through. Then, toss them in the warm buffalo sauce before serving.
They’re great on their own, but also work in tacos, over rice, on a salad, or even in a wrap.
Buffalo Shrimp is best served fresh, but you can prep the sauce and seasoning mix ahead of time to make cooking even faster.
It has a kick, but you can easily adjust the heat. Add more cayenne for extra spice, or use a mild buffalo sauce to tone it down.
How to serve buffalo shrimp
There are so many delicious ways to serve Buffalo Shrimp. It can be served as both an appetizer and a main course. Here are some ways to serve it:
- Over rice or cauliflower rice
- On a buttery brioche bun with ranch or blue cheese dressing or as a buffalo shrimp po boy
- Tossed into a buffalo shrimp salad with crisp romaine and avocado or as buffalo shrimp lettuce wraps
- It makes great shrimp for shrimp tacos. Wrap them in a tortilla with crunchy slaw and cilantro lime sauce for buffalo shrimp tacos
- As an appetizer with celery and carrots
- As a buffalo shrimp quesadilla with melted Monterey jack cheese inside of a tortilla
More shrimp recipes you might like
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Buffalo Shrimp Recipe
Ingredients
For the Shrimp:
- 1 pound large shrimp peeled and deveined
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon celery salt optional, but enhances the buffalo wing flavor
- 1 tablespoon olive oil or melted butter
For the Buffalo Sauce:
- ⅓ cup buffalo sauce
- 2 tablespoons unsalted butter
- 1 teaspoon Worcestershire sauce
- 1 tablespoon honey or brown sugar for deeper sweetness
- 1 teaspoon lemon juice
- 2 cloves garlic minced
Optional Toppings:
- Freshly chopped parsley or chives
- Blue cheese crumbles
- Honey drizzle
- Lemon wedges
Instructions
Season the Shrimp
- Pat the shrimp dry with a paper towel to remove excess moisture. This helps them cook evenly. 1 pound large shrimp
- In a large bowl, toss the shrimp with garlic powder, onion powder, smoked paprika, cayenne, salt, black pepper, and celery salt (if using). 1 teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon smoked paprika, ¼ teaspoon cayenne pepper, ½ teaspoon salt, ¼ teaspoon black pepper, ½ teaspoon celery salt
- Drizzle with olive oil (or melted butter) and mix well until all shrimp are evenly coated. 1 tablespoon olive oil
Make the Buffalo Sauce
- In a small saucepan over medium heat, melt the butter. 2 tablespoons unsalted butter
- Add the minced garlic and sauté for about 30 seconds, or until fragrant. 2 cloves garlic
- Stir in the buffalo sauce, Worcestershire sauce, honey, and lemon juice.⅓ cup buffalo sauce, 1 teaspoon Worcestershire sauce, 1 tablespoon honey, 1 teaspoon lemon juice
- Let the sauce simmer for 1-2 minutes, then remove it from heat and set aside.
Cook the Shrimp
- Heat a cast-iron skillet or nonstick pan over medium-high heat.
- Once hot, add the shrimp in a single layer (cook in batches if needed).
- Cook for 1-2 minutes per side, or until the shrimp develop a light char and turn opaque in the center.
Toss in Buffalo Sauce
- Remove the shrimp from the heat and immediately toss them in the warm buffalo sauce until fully coated.
Serve and Enjoy
- Plate the shrimp and add any toppings you like—parsley, chives, blue cheese, or a drizzle of honey.Freshly chopped parsley or chives, Blue cheese crumbles, Honey drizzle
- Serve with lemon wedges for an extra pop of brightness.Lemon wedges
Video
Notes
- Don’t Overcook the Shrimp: They cook fast—just 1-2 minutes per side. Look for them to turn opaque and curl into a “C” shape. If they tighten into an “O,” they may be overcooked.
- Adjust the Heat: If you love extra spice, add more cayenne or use a hotter buffalo sauce. Prefer it milder? Use a mild buffalo sauce and skip the cayenne.
- Best Way to Serve: These shrimp are great on their own, but they’re also amazing in tacos, over rice, or on top of a crisp salad.
- Storing & Reheating: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in a hot skillet for 1-2 minutes or in short microwave bursts to avoid overcooking.
- Make It in the Air Fryer: Cook the seasoned shrimp at 400°F for 5-6 minutes, shaking the basket halfway through. Toss them in warm buffalo sauce before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
