Instead of buffalo wings, I love buffalo shrimp at times. The shrimp is great because it’s nice and meaty, yet you don’t have to worry about tenderizing it. Plus this dish is lean, but will still satisfy that craving for hot sauce that makes us want buffalo wings in the first place. Buy easy-peel or peeled shrimp to save time and have the kids help with the peeling, if possible.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Rinse the shrimp, and then pat them dry with a paper towel to remove excess moisture.
Step 2
To a large resealable plastic bag add the flour, cayenne, garlic, and salt. Toss to combine. Add the shrimp and toss thoroughly to coat them evenly.
Step 3
Place a large nonstick skillet over medium-high heat. When hot, lightly mist the pan with spray and add the shrimp in a single layer, working in batches, if necessary. Cook them until they are lightly browned on the outsides and cooked through, 1 to 2 minutes per side. Remove the cooked shrimp to a plate or bowl.
Step 4
When all of the shrimp are cooked, turn off the burner. Add the butter and hot sauce to the skillet and, using a wooden spoon, stir constantly until the butter is just melted, being careful not to overcook it. Return the shrimp to the pan. Toss to coat them completely with the sauce. Season with additional hot sauce, if desired. Let the shrimp sit for 5 minutes, and then toss them again (the sauce will thicken slightly and stick better after sitting). Serve immediately.
nutrition information
Step 5
Each (5 to 7 shrimp) serving has:
Step 6
Calories: 159
Step 7
Protein: 23g
Step 8
Carbohydrates: 3g
Step 9
Fat: 6g
Step 10
Saturated Fat: 2g
Step 11
Cholesterol: 180g
Step 12
Trace Fiber
Step 13
Sodium: 245mg
