I am having a very busy Monday and I wanted to create one of my favorite tasty quick lunches.
My Copycat Hooters Buffalo Shrimp are one of my all time favorite quick and easy lunches to prepare.
Yes folks I said HOOTERS!
My family and I love the food at Hooters, especially the appetizers and I make it a mission to recreate some of my favorites at home.
These shrimp take less time to make at home then it will take you to get to Hooters!
I am talking about in 10 minutes you can be eating the best Buffalo Shrimp without leaving your house.
The key to my spicy shrimp is you must use large shrimp.
I think most people who follow my blog is aware that I have a big issue with little shrimp!
When I eat shrimp I need a big, juicy, plump shrimp that should take me two bites to eat.
I don’t want to eat my shrimp in one bite, it’s like being teased, lol.
Yes folks, I have shrimp issues!
Back to these spicy babies!
I took LARGE shrimp, peeled, deveined and butterflied them while leaving the tail on.
You can remove the tail if you like but I think it makes my food look pretty.
Season the shrimp with all my spices, a little egg, and a little yellow sandwich mustard.
Mix everything together and coat in my seasoned corn/flour.
Fry these babies up then toss in my Super Spicy Buffalo Sauce!
Don’t forget to serve with a side of my Homemade Ranch Dressing!
Enjoy!
Ingredients
- 20 large shrimp, peeled, deveined
- 1 egg, beaten
- 1 tablespoon sandwich mustard
- 2 teaspoons creole seasoning
- 2 teaspoons black pepper
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- cooking oil
- minced parsley to garnish
- 1 cup cornmeal
- 1 cup flour
- 2 teaspoons creole seasoning
- 1 teaspoon black pepper
- 1 stick butter, unsalted
- 1 cup hot sauce
- 1/2 lemon juiced
- 1 teaspoon garlic powder
Instructions
- Pre heat oil in a large pot to 350 degrees.
- Rinse, peel, devein shrimp, leave tail intact if desired.
- Mix egg with mustard.
- Place shrimp in a large bowl, coat with spices, egg/mustard mixture and set aside.
- Mix all ingredients together in a freezer bag, shake well.
- Dip shrimp in the corn flour, coat well, and place into hot oil, making sure not to overcrowd the pan.
- I would do this in 2-3 batches.
- Cook shrimp for 2 minutes on each side.
- Drain on paper napkin.
- Immediately toss shrimp in buffalo sauce
- Mix all ingredients together in a saucepan, bring to boil, reduce heat and simmer until butter is melted.
- Stir
Notes
I love to use Tabasco as my hot sauce when making these shrimp!
I gotta stop looking at all these recipes. Im not getting any work done. lol
LOL!
Do you mix the spices into the egg/mustard, or dip shrimp in the spice mix then the egg mix?
Hello Evelyn,
I mix all the first list of ingredients together, spices, eggs, and shrimp.
Enjoy!
Where did you get the little bowls that holds the shrimp and ranch dressing. They are so cute.
Hi Tea, it was Home Goods or Pier 1.
did you use raw shrimp?
Yes Gaby.
I made these exactly as described.They were ABSOLUTELY DELICIOUS! Thank you so much!
I am so glad you enjoyed them Camille! Thanks for trying my recipe.
Lisa
Did you use frozen or fresh shrimp? If i use frozen, should I thaw them out first or just add on cooking time? Thank you!
Hello Raeleigh, I don’t remember, but regardless you must always thaw the shrimp out first. Enjoy!
The stated cooking time seems off, and I can verify by experience of trying this. Even within the recipe you suggest 2-3 batches of shrimp frying with 2 min per side. That alone is 8-12 min. Then factor in bringing oil to 350 degrees and the sauce to boiling, along with all the prep, surely you’re looking at 25 minutes plus for all of this this. Not to metion peeling and deveining shrimp if you go that route.
It’s not off. This is based on how long it took me. It depends on the size of your pan and it also depends on how quick you cook. I base cooking times on my experience. I am aware not everyone cooks as quick as I do, but I can’t assume to know how long it’s going to take you to make my dishes. Enjoy!
I don’t like mustard can I replace it or will it work without it
Hello Maria, you don’t have to use Mustard but it will change the final taste slightly. Enjoy!
Can I cook these ahead and freeze them?
I would not. Shrimp doesn’t taste good after freezing.
What kind of cornmeal do you use
Hello Ashley, regular yellow cornmeal like the one made by Quaker.
If I wanted to make these for a work party any advice on transporting and keeping hot? Thanks!
Hi Jessica, I wouldn’t add the sauce until right before serving. You can keep them warm in a food warmer, then heat the sauce and toss right before you serve them. Enjoy.
Am I reading this correctly? You use a cup of Tabasco Sauce?
Yes, Tabasco isn’t that spicy to me. You can add extra butter if you feel it’s to spicy for you.
It may be way too late to comment, but I just made this recipe tonight and (for all you Southerners out there) they make you want to slap your Mama! If you double the shrimp, don’t double the flour/cornmeal! I wasted a lot. But, DH and I could eat these nightly, thank you!
I am glad you enjoyed them Janet!
Are these crispy when removed from the oven?
Yes Maureen
These are great. I double breaded mine and they were perfect. Thank you
I am so glad you enjoyed them Melissa. Thank You
Can you substitute egg as I don’t eat it, or replace it with some other ingredients. Thanks Anita
Hello Anita, you can use milk instead of egg.