Crispy breaded shrimp tossed in a buttery buffalo sauce with honey. A bold, quick, and seriously addictive Buffalo Shrimp Recipe.
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Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Let me just say it: this recipe wasn’t born out of careful planning or some nostalgic family tradition passed down by generations of spice-loving seafood aficionados. It was born because I was tired. Like, “don’t-make-me-stand-over-the-stove” tired.
There I was, staring into the freezer like it might offer some wisdom. And there they were—frozen breaded shrimp. Probably bought on sale. Probably forgotten until that moment. I didn’t even want shrimp. What I wanted was buffalo wings. But wings take work and these shrimp? They just wanted to help. So I threw them in the oven and hoped for the best.
Somewhere between the melted butter, splash of buffalo sauce, and impulsive drizzle of honey (I don’t even know why I added it—but thank god I did), this Buffalo Shrimp Recipe came to life. And honestly? It slapped. In the way that food slaps when you didn’t expect it to. You know?
Why You’ll Love This Buffalo Shrimp Recipe?
It’s ridiculously easy. I’m not exaggerating—it’s “I forgot we had guests coming” easy. You toss shrimp in the oven, stir together three pantry staples, and somehow end up with something that tastes like a bar snack you’d overpay for during happy hour. But better. Because you didn’t have to put on pants.
It’s crunchy, buttery, spicy—and that honey adds this weirdly perfect balance I didn’t expect. I didn’t even measure the first time. Just threw things together like a feral raccoon with a microwave and somehow… it worked. Actually, it more than worked. It became a thing. My thing.
And now, maybe your thing, too?
Ingredient Notes:
Let’s not pretend this is complicated. The ingredient list is short, on purpose:
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Frozen breaded butterfly shrimp – This is not the moment to be a hero. You want something crispy, fast, and not raw. I like the kind that puff up a bit in the oven, but honestly, any decent frozen shrimp will do.
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Buffalo sauce – Not all are created equal. Frank’s is classic, but I’ve used Aldi’s knock-off and lived to tell the tale. You want tang, heat, and that almost-orange glow.
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Butter – Salted or unsalted? I’ve used both. Whatever you’ve got. It helps carry the sauce and coat the shrimp like a warm, spicy hug.
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Honey – Just a bit. I didn’t even think it would work, but it brings the heat down just enough and gives this slight sweetness that makes it oddly… addictive? I don’t know, but it felt like the right move.
That’s it. Four ingredients. And not a single one asks you to chop anything. That’s a win.
How To Make Buffalo Shrimp?
Step 1: Bake the shrimp
Just follow the box. I mean, seriously. 400°F-ish, 18–20 minutes, flip once if you’re feeling fancy. You want golden and crisp, not “soggy and sad.”
Step 2: Let them rest
This part’s important. Don’t rush it. Let the shrimp cool for 2–3 minutes. If you sauce them straight out of the oven, the breading might fall apart. Learned that one the hard way.
Step 3: Make the buffalo-honey-butter magic
Melt the butter. Stir in the buffalo sauce and honey. I usually do this in a coffee mug because I’m already using every bowl I own for other things. Taste it. Adjust if needed. More heat? More sauce. Too spicy? Add honey. You get it.
Step 4: Toss and pray
Dump the shrimp into a big bowl. Pour the sauce over. Toss with a spoon, or—if we’re being honest—your clean hands. Coat them well. Watch the steam rise. Try not to eat one before serving (you’ll fail).
Serve with ranch or blue cheese (or both—why pick?), and the obligatory celery and carrot sticks that make it feel like a balanced meal.
Storage Options:
So… leftovers? Good luck. But if by some miracle you didn’t inhale the whole tray, here’s the deal:
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Store in the fridge, tightly covered, for up to 2 days.
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Reheat in the oven or air fryer if you want the crunch back.
Want To Save This Recipe?
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Microwaving will make them soft and sad, but we’ve all done worse.
Freezing once sauced? Wouldn’t recommend it. They lose their magic. Just make them fresh. It’s 25 minutes. You’ve waited longer for DoorDash.
Variations and Substitutions:
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Grilled shrimp – Skip the breading and toss cooked shrimp straight in the sauce. It’s lighter, not as crunchy, but still tasty.
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Add garlic – A little garlic powder or even fresh minced garlic in the sauce? Big flavor upgrade.
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Make it a taco – Yes, really. Shrimp, shredded cabbage, drizzle of ranch, wrapped in a tortilla = pure chaos, but amazing.
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Spicy honey buffalo wings vibe – Use the same sauce on chicken wings. Or cauliflower. Or your ex’s car. (Kidding.)
What to Serve with Buffalo Shrimp?
Besides, you know, your whole personality?
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Celery and carrot sticks – The classic combo. Also gives you a reason to say, “see, there’s a vegetable on the plate.”
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Ranch or blue cheese – I’m split. Depends on the mood. Or the wine.
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Crispy fries or chips – It’s not a diet meal. Let’s not pretend.
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Cold beer, lemonade, or ginger ale – Something fizzy and refreshing to cool the heat and reset your taste buds for round two.
Frequently Asked Questions:
Can I use unbreaded shrimp?
Sure. Grill or sauté them first, then toss them in the sauce. Totally different texture, still super flavorful.
Is it really spicy?
Depends on the sauce you use. But the butter and honey help round it out. You can always adjust to your spice tolerance. Or mood. Or whether your sinuses need clearing.
Can I serve this cold?
…I mean. You could. But it’s really best hot. That’s when the sauce clings like it means it.
This Buffalo Shrimp Recipe wasn’t meant to be a blog post. It was meant to be dinner. A lazy, crispy, fiery, butter-dripping dinner. And maybe that’s why it’s so good—because it’s real. It wasn’t tested five times in a studio kitchen. It was tossed together on a Tuesday when I couldn’t be bothered, and somehow turned into something I now crave once a week.
So if you’re here wondering, should I try this? Yeah. You absolutely should. And when you do, tell me how it went. Messy kitchen? Sauce on your shirt? Extra honey? I wanna hear all of it.
—Still smelling like buffalo sauce (and proud of it),
Your shrimp-loving, sauce-stained kitchen buddy
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Buffalo Shrimp Recipe
Ingredients
- 18 –24 oz frozen breaded butterfly shrimp
- 1/4 cup unsalted butter melted
- 1/2 cup buffalo sauce brand of choice
- 1 1/2 tablespoons honey
Instructions
Bake the Shrimp
- Preheat the oven according to the package directions for the frozen shrimp. Arrange the shrimp on a baking sheet and cook as instructed, typically 18–20 minutes, turning halfway through to ensure even crisping.
Prepare the Sauce
- While the shrimp bakes, combine the melted butter, buffalo sauce, and honey in a medium mixing bowl. Whisk until the mixture is fully emulsified and smooth.
Toss the Shrimp
- Once the shrimp have finished baking, allow them to cool slightly for 2–3 minutes. Transfer the shrimp to the bowl with the prepared sauce and gently toss until each piece is evenly coated.
Serve Immediately
- Arrange the buffalo shrimp on a serving platter. Optionally, accompany with celery and carrot sticks, as well as ranch or blue cheese dressing for dipping.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
