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Cajun Style, Buffalo Shrimp

Cajun Style, Buffalo Shrimp Picture

Published:
Prep time:     Cook time:     Total time:
Yield: 4 servings

So maybe they're not Cajun, but I DID have to come with a name. How about "Outside in, Buffalo Shrimp"? The sauce has some terrific flavor, and the intense heat of my Pig Swarm, Fiery Hot, Honey BBQ Sauce was tempered quite a bit by the cooking. It still had the great flavors that it's known for though, AND the sweetness of the honey.

If your looking for something a little different in your Buffalo Shrimp or Buffalo Chicken Wings, this is an easy way to get all of that great flavor from the sauce and still have the crisp Shrimp. It's almost a no-brainer, placing the sauce on the inside, and it's so easy, without the mess of a wet outside.

You'll notice that I strayed from my normal way of using flour before an egg wash (in this case sauce). I was in the mood for the dried shrimp, but wanted something a little lighter than my normal way of coating. That's why there's rice flour in the mix. Rice flour has no gluten, so it won't absorb any oil. You could actually replace all of the all-purpose flour with rice flour is you had a mind to. The purpose of the Panko is crispiness. Any time I use it there's a nice crunch to the outside of whatever I'm frying.

One thing though, in order for the whole thing to work well, you've got to be sure you dry the shrimp real well. If you don't, the sauce won't coat evenly, and the flour mix will have a hard time staying on.

And, you could do this recipe with almost any variety of BBQ Sauce. If it's got no "kick" to it, just add 1 - 3 tablespoons of Butt Kickin' Blacken to the Sauce mix.

I know you'll enjoy this recipe as much as I did, have fun with your food!



  • 48 Large, Shrimp, 31 - 40

    Sauce
  • 1/2 Cup, Pig Swarm Bbq Sauce, Fiery Hot
  • 1/4 Cup, Low Sodium Soy Sauce
  • 2 Teaspoons, Ground Ginger

    Flour Mix
  • 2/3 Cup, Rice Flour
  • 2/3 Cup, All-purpose Flour
  • 2 Cups, Panko

  • Vegetable Oil, for frying

1.    Peel and devein the shrimp. Place them on paper towels to dry real good.


Cajun Style, Buffalo Shrimp Making up the Sauce Picture


2.    Make up the sauce by placing all of the ingredients in a bowl large enough to hold both the sauce, plus all of the shrimp. It's O.K. to use one of my less hot Pig Swarm Mixes, or a not too sweet, grocery store type.


Cajun Style, Buffalo Shrimp Mixing the Flour Mix Picture


3.    Mix up the Flour Mix, by placing all of those ingredients into another bowl.


Cajun Style, Buffalo Shrimp Picture of the set up to coat the shrimp


4.    Set up with a plate to hold the coated shrimp.

A - Place all of the shrimp into the sauce.

B - Take them out, a handful at a time, and coat them real well with the Flour Mix.

C - Set the coated shrimp on a plate to dry while the oil is heating.


Picture of the amount of oil to use for frying


5.    I used a large, 8 quart pot to fry these in. Make sure you've got about 3" of oil and you're using a thermometer to insure you've got the oil at 325 - 350 degrees.


Cajun Style, Buffalo Shrimp Frying Shrimp Picture


6.    Place the shrimp into the pot, and cook about 5 minutes. Stir them once with your spider during the middle of cooking.

Cook them just until the coating has browned. any more and you'll overcook the shrimp. Overcooked Shrimp will be tough.


Cajun Style, Buffalo Shrimp Draining the Fried Shrimp Picture


7.    Set the cooked, Buffalo Shrimp onto a sheet pan with a grate to drain.

Ron's Note:
I never use paper towels to drain fried food on, since the Fried Shrimp will steam, and the coating will become soft. I always drain on a grate over a sheet pan.


Cajun Style, Buffalo Shrimp Plated Picture


8.    To Serve:
Since they've already got the sauce under the breading, all you need is a little tarter sauce to go along with this terrific snack.


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This recipe prints as a shortened version, with only 1 Picture, Ingredients, and Directions.


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Click here to view a printable version of this recipe.

This recipe prints as a shortened version, with only 1 Picture, Ingredients, and Directions.

Click here to go to the Orders Page






Pig Swarm is "Da Bomb" use it for Oven Baked CHicken, and it'll taste like the Chicken just came off your Grill.

ORDER SOME TODAY!

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Leftovers

I don't expect you to have ANY leftovers from this recipe. 'Cause there's always room for one or two extra shrimp.




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