Forget the breading and the deep fryer—this recipe keeps things simple with just a quick grill and a toss in homemade Buffalo sauce. Get ready for perfectly Grilled Buffalo Shrimp that are packed with flavor and a fraction of the fuss! These shrimp make a fantastic appetizer when dipped in blue cheese or ranch dressing, or you can enjoy them as a main dish, stuffed into tacos or served atop a fresh salad.
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My love for Buffalo sauce runs deep, from tossing with air fryer chicken wings to creamy Buffalo chicken dip. So the second I spotted a recipe for Buffalo-style shrimp, I knew it was time to fire up the flames and get cooking.
These shrimp are all about balance. Juicy, succulent shrimp meet a fiery Buffalo sauce that’s just the right mix of spicy and tangy. The best part? We’re grilling them, so you get that smoky char without having to deal with the splatter of deep-frying. Perfect for summertime barbecues or gameday snacking.
And don’t even get me started on the blue cheese dressing. It’s the cool, creamy contrast that every spicy shrimp deserves. Throw in some crunchy celery sticks, and you’ve got yourself a party on a plate.
You’ll need just six ingredients for this shrimp recipe. And because we aren’t using a breading, it’s naturally gluten-free.
- Shrimp: I used 2 lbs of large, raw shrimp, peeled and deveined, with the tails left on for easy dipping. If you’re using frozen shrimp, make sure to thaw them completely before cooking. I like to leave the tails on if I’m serving them as an appetizer; otherwise, I usually take the tails off.
- Olive oil, salt & pepper: Used to coat and season the shrimp before cooking.
- Buffalo sauce: This recipe features a simple homemade buffalo sauce made with melted butter and hot sauce. I recommend using Frank’s RedHot Sauce as it gives the sauce that classic buffalo flavor–spicy, tangy with just the right amount of heat.
See the recipe card for full information on ingredients and quantities.
- Preheat your grill. No grill? No problem! You can still enjoy these juicy shrimp using a grill pan or sauté pan on the stove.
- Season the shrimp. In a bowl, toss the peeled and deveined shrimp with olive oil, salt and black pepper.
- Make the Buffalo sauce. In another bowl, mix together the melted butter and hot sauce. Adjust the heat by adding more or less hot sauce, if desired.
- Grill the shrimp. Grill the shrimp for 2-4 minutes on each side, depending on their size. They’re ready when they turn opaque and have a nice, charred exterior.
- Toss in sauce. Once cooked through, immediately transfer them to the bowl with the Buffalo sauce and toss to coat them well.
- Don’t overcook the shrimp! They cook quickly, so remove them from the heat as soon as they turn opaque to avoid a rubbery texture.
- If you’re not a fan of too much heat, start with less hot sauce and add more to taste.
- For the best texture and flavor, serve the shrimp immediately after cooking.
- If you have leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, add a little butter and sauté on the stove for a few minutes to restore some of their original juiciness.
These grilled, Buffalo-style shrimp are a tasty appetizer or snack, whether you’re Team Ranch or Team Blue Cheese for dipping. And don’t forget the celery sticks for that classic touch!
For sides, try pairing them with French fries, Parmesan corn on the cob or Mexican street corn salad. The sweetness and juiciness of the corn complement the spicy shrimp perfectly.
Ready to elevate your meal? Transform your shrimp into the main event with these ideas:
- Buffalo Shrimp Tacos: Stuff inside warm flour tortillas with shredded lettuce, pico de Gallo and blue cheese crumbles.
- Buffalo Shrimp Salad: Pile them on top of your favorite mixed greens with cherry tomatoes and cucumbers, then drizzle with your favorite dressing.
- Rice or Grain Bowl: Top creamy coconut rice or cooked quinoa with the shrimp, add edamame, avocado slices and a sprinkle of fresh herbs. Cuban-style black beans would be delicious, too!
- Spicy Shrimp Tacos
- Glazed Honey Garlic Shrimp
- Sweet and Sour Shrimp Stir-Fry
- Easy Pineapple Shrimp
- Quick Shrimp Scampi
Ingredients
- 2 lbs shrimp (any size), peeled and deveined
- 2 Tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon freshly cracked black pepper
- 1/2 stick unsalted butter, melted
- 1/4 cup Frank’s RedHot Sauce
- Blue cheese dressing, for serving
- Celery sticks, for serving
Instructions
- Preheat the grill to medium, or alternately, preheat a grill pan over medium heat.
- Toss the shrimp in a large bowl with the olive oil, salt and pepper.
- Combine the melted butter and hot sauce in a separate large bowl. Set aside.
- Grill the shrimp for 2-4 minutes on each side, depending on how large they are, and then transfer them immediately to the bowl containing the sauce. Toss to coat well.
- Serve the shrimp with blue cheese dressing and celery sticks.
Kelly’s Notes
- Don’t overcook the shrimp! They cook quickly, so remove them from the heat as soon as they turn opaque to avoid a rubbery texture.
- If you’re not a fan of too much heat, start with less hot sauce and add more to taste.
- For the best texture and flavor, serve the shrimp immediately after cooking.
- If you have leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, add a little butter and sauté on the stove for a few minutes to restore some of their original juiciness.
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Recipe adapted from Gourmet.
Simple yet super tasty!
So glad you enjoyed the recipe, Kelsey!
Did you used cooked shrimp?
Why are they bright pink without grill marks?
Luv yer site! Keep cookin crazy mama!