Delicious Buffalo Shrimp Recipe (Hooters Style)

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Crispy, golden, and tossed in that bold, buttery sauce you crave, this copycat Hooters Buffalo shrimp recipe brings serious flavor to your table.

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Each bite hits that perfect mix of crispy coating and bold, tangy heat, making these a must-have for game day or any gathering. Whether you’re serving a crowd or just treating yourself, these Hooter-style Buffalo shrimp are guaranteed to disappear fast.

• Prep time: 20 minutes
• Cook time: 10 minutes
• Servings: 2 to 4
• Prep level: Beginner +

Growing up in Tampa Bay – a place I still call home – I’ve always had a love for the bold, crave-worthy flavors that started all at the original Hooters, which first opened here in 1983.

From their iconic chicken wings to their crispy shrimp and classic menu favorites, it’s the kind of flavor that sticks with you and keeps you coming back for more.

Ingredient Notes

• Flour: Forms the base of the coating for a light, crispy crust. You can swap with a 1:1 gluten-free flour blend if needed.
• Cajun seasoning: Brings bold, savory flavor with a hint of heat. Adjust the amount depending on your spice preference, or use Creole seasoning for a slightly milder twist.
• Egg wash: The mixture of eggs and a splash of milk helps the coating adhere to the shrimp. Water or buttermilk can be used.
• Cornmeal: Adds that signature crunchy texture similar to Hooters shrimp. Use fine or medium grind depending on how textured you like the coating.
• Hot sauce: The star of the Buffalo flavor. Use your favorite brand and adjust the amount to control the heat level.
• Butter: Melts into the hot sauce to create that rich, classic Buffalo sauce. For a lighter option, you can reduce the butter slightly, but it does add key flavor.
• Brown sugar: Adds a subtle sweetness that balances the heat and acidity of the sauce. You can omit it for a more tangier bite.
• Seasonings: Cayenne pepper and paprika boost the spice and depth of flavor. Adjust to your preference.

Step-by-Step Instructions

Start by peeling, deveining, and patting the shrimp very dry. Set up three bowls: one with flour mixed with half the Cajun seasonings; one with eggs whisked with milk; and one with cornmeal mixed with the rest of the Cajun seasonings.

Dredge each shrimp in the flour mixture, then dip it in the egg wash, and finally coat it in the cornmeal mixture, pressing gently so it sticks. Place the breaded shrimp on a tray and refrigerate to help the coating set.

Meanwhile, pour 1-2 inches of oil in a cast-iron skillet over medium-high heat. Next, in a small saucepan, add the hot sauce, cubed butter, brown sugar, and seasonings. Stir and simmer until smooth. 

Once the oil reaches 350-375°F, fry the shrimp in batches until golden brown, being careful not to overcrowd the pan. Transfer to a rack. 

Toss the hot shrimp in the sauce just before serving.

See the recipe card below for complete measurements and cooking time.

Laura Belle’s Tips

1. Pat the shrimp dry – Moisture is the enemy of crispiness. Use paper towels to dry the shrimp well before breading.
2. Let the coating set – After breading, let the shrimp rest in the fridge for 10-15 minutes before frying. This helps the coating adhere and prevents it from falling off in the oil.
3. Use the right oil temperature – Keep the oil around 350-375°F. Too low and the shrimp get greasy; too high and the coating burns before the shrimp cook through.
4. Fry in batches – Don’t overcrowd the pan. Cooking in small batches keeps the oil temperature steady and ensures even crisping.

What to Serve with Buffalo Shrimp

Buffalo shrimp are bold, spicy, and crispy, so pairing them with cool, fresh, and comforting sides creates the perfect balance.

• Crisp & cooling sides – Fresh veggies like carrots and celery sticks are a must for that classic buffalo pairing. Add a side of ranch or blue cheese dressing for dipping. Offer a small bowl of extra Buffalo sauce so everyone can customize their shrimp.
• Simple salads – A crisp chopped salad or creamy coleslaw adds a refreshing contrast to the heat.
• Hearty sides – French fries, potato salad, or even mac & cheese make this feel like a full meal.
• Grilled or roasted veggies – Broccoli, zucchini, or asparagus with Parmesan cheese from The Kitchen Whisperer, add a light option while still bringing great flavor to the plate.

Continue to Content

Yield: 16-20 pieces

Delicious Buffalo Shrimp Recipe (Hooters Style)

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Crispy, golden Buffalo shrimp coated in seasoned flour and cornmeal, fried in a cast-iron skillet, and tossed in a homemade hot sauce for the perfect spicy appetizer or main dish.

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Ingredients

• 1-1.25 pounds of large shrimp (or extra large)
• 1 cup all-purpose flour
• 1 cup cornmeal
• 2 large eggs
• 2 tablespoons of milk
• 1 tablespoon Cajun seasoning – divided
• Vegetable oil
• 1/2 cup hot sauce (such as Frank’s hot sauce)
• 1/4 cup butter – 1/2 stick unsalted
• 1 tablespoon light brown sugar
• 1/2 teaspoon paprika
• 1/2 teaspoon cayenne pepper

Instructions

1. Peel and devein the shrimp if needed, then pat them completely dry with a paper towel(s). I like to leave the tails on for easier serving.
2. Set up your dredging station – Bowl 1: Place flour mixed with half of the Cajun seasoning. Bow 2: Eggs whisked with milk. Bowl 3: Cornmeal mixed with the remaining Cajun seasoning.
3. Coat each shrimp in the flour mixture, then dip it in the egg mixture, and finally press it into the cornmeal mixture to coat fully.
4. Place the breaded shrimp on a wire rack layered on a baking sheet, and refrigerate for 10 to 15 minutes. This helps the coating stick and creates that signature crispy texture.
5. While the shrimp are cooling, make the Buffalo sauce. In a small saucepan, combine the hot sauce, cubed butter, brown sugar, Cayenne, and paprika. Stir and simmer over low heat until smooth and combined. Turn off the heat and let it rest.
6. Pour about 1-2 inches of oil into a cast-iron skillet and heat to 350-275°F. The heavy pan helps maintain steady heat for even frying.
7. ​Carefully add shrimp to the hot oil without overcrowding. Fry in batches if needed. Fry for 2-3 minutes, turning as needed, until golden brown and crispy. Transfer to a wire rack with paper under it to catch any oil.
8. Add the hot shrimp to a bowl and toss with the warm Buffalo sauce just before serving.

Notes

Recipe Tips

• Pat the shrimp very dry for the best results
• After breading, chill the shrimp in the fridge for 10-15 minutes before frying. This helps the coating adhere and prevents it from falling off in the oil.
• Keep the oil around 350-375°F. Too low and the shrimp get greasy; too high and the coating burns before the shrimp cook through.
• Fry in batches – Don't overcrowd the pan. 

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 633Total Fat: 18gSaturated Fat: 9gUnsaturated Fat: 9gCholesterol: 128mgSodium: 1942mgCarbohydrates: 102gFiber: 7gSugar: 5gProtein: 15g

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