Crispy Air Fryer Buffalo Shrimp
May 01, 2020, Updated Oct 05, 2021
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These crispy buffalo shrimp are plump, juicy, and ready in minutes in the air fryer! You can toss the air-fried shrimp in tangy, spicy homemade buffalo sauce, or serve the sauce as a dip. Either way, it’s the perfect party appetizer.
If you love this crispy shrimp recipe, try my coconut shrimp and bang bang shrimp recipes next.
If I were a superhero, buffalo dip would be my kryptonite. I’d add buffalo sauce to just about anything. Buffalo chicken, buffalo cauliflower, mac and cheese… I can keep going!
My obsession with all things buffalo sauce has led to this crispy buffalo shrimp. It’s quick to make in the air fryer, and the homemade buffalo sauce clings to every nook and cranny. I love having air fryer buffalo shrimp on Football Sunday, but this is the type of appetizer that suits any occasion. Double up with this creamy buffalo chicken dip!
Why Make Buffalo Shrimp in the Air Fryer?
- Fried food, made lighter. The air fryer gives breaded shrimp that crispy, crunchy fried texture without the added fat and grease.
- Two ways. Toss the crispy shrimp with the buffalo sauce and serve them in shrimp tacos, or leave the sauce on the side for dipping instead.
- Easy method. I love that I can cook batches of shrimp in the air fryer without having to preheat the oven or fight off splattering oil from frying on the stovetop!
Recipe Ingredients
Here’s what you’ll need to make this easy buffalo shrimp recipe. Scroll down to the printable recipe card for the full measurements and recipe details.
- Shrimp – I like to use fresh or frozen large or jumbo shrimp. Peel and devein the shrimp, but leave the tails on. If using frozen, thaw the shrimp completely first.
- Flour – All-purpose flour works perfectly, or you can also use gluten-free or keto-friendly flour. I use coconut flour in this recipe.
- Creole Seasoning – A Louisiana blend of spices including paprika, garlic powder, dried herbs, and cayenne, used in recipes like jambalaya. Cajun spice or the homemade blackening seasoning from my blackened mahi mahi recipe would also work. I add extra garlic powder for a stronger flavor.
- Eggs – For coating the shrimp to help the breading adhere.
- Panko Crumbs – You can also use regular breadcrumbs or pork rind crumbs.
Easy Homemade Buffalo Sauce
To make a smooth and spicy buffalo sauce, you only need two ingredients: Butter and Frank’s Red Hot Sauce. I like to add extra cayenne pepper, but that’s optional. To make it:
- Combine the ingredients. Melt the butter in a saucepan and combine it with the hot sauce (and cayenne pepper, if using).
- Mix. Whisk it all together until it is thoroughly incorporated. That’s it! Delicious homemade buffalo sauce. 😋
Use leftover buffalo sauce as a dip for crispy avocado fries or chicken nuggets.
Tips for the Best Buffalo Shrimp
- Preheat the air fryer. Don’t forget to fully preheat your air fryer! If you don’t, the cooking times will be off, and your shrimp won’t crisp up evenly.
- Prep the shrimp. Make sure your shrimp are peeled and deveined. You can leave the tail on or off; I prefer leaving it on as a little “handle.”
- Cook in batches. Don’t layer the shrimp in the fryer. Take the time to cook the shrimp in a single layer in multiple batches. If you overcrowd the basket, the shrimp will steam instead of being crisp.
- Different flours. You can use any type of flour you prefer to make this recipe gluten-free or keto-friendly. I really like to use coconut flour. It adds a nice flavor and texture.
- Panko substitute. If you don’t have panko crumbs but you do have pork rinds, you can smash them up and use them instead. Or, go half and half with the panko.
Ways to Serve Buffalo Shrimp
These little flavor bombs are delicious served as-is for a starter or appetizer. Pop them on a plate with blue cheese dressing or ranch, carrots, and celery sticks, and dig in! If you’d like to make a meal of them, here are my top suggestions:
- Tacos. Tuck these spicy shrimp into flour tortillas with red cabbage slaw or the broccoli slaw from my buffalo chicken tacos. Throw in a side of beans and rice.
- Pasta. Remove the tails and serve the shrimp over buffalo pasta or creamy alfredo pasta.
- Salads. Serve this buffalo shrimp on top of a green salad or swap out the shrimp in this shrimp Caesar salad.
- Wraps and sliders. Roll the shrimp into a tortilla wrap and serve with a side of French fries. Or, make buffalo shrimp sliders baked in the oven like my cheeseburger sliders for game day!
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Air Fryer Buffalo Shrimp
Ingredients
For the Shrimp
- 1 pound large shrimp, (about 18 to 20 shrimp), peeled, deveined, tails on or off
- ¾ teaspoon salt,, divided
- fresh ground pepper,, to taste
- ½ cup coconut flour, (you can also use all-purpose flour, or any other gluten free/keto friendly flour)
- 1 tablespoon Creole seasoning
- ½ tablespoon garlic powder
- 2 eggs,, beaten
- 1 cup pork rind crumbs OR panko crumbs
- cooking spray
For the Buffalo Sauce
- 3 tablespoons butter,, melted
- ½ cup Frank’s Red Hot Sauce
- 1 tsp ground cayenne pepper
Instructions
- Spray your air fryer basket with cooking spray and set aside.
- Pat dry shrimp with paper towels; then, season with ¼ teaspoon salt and some pepper. Set aside.
- In a mixing bowl whisk together flour, remaining salt, creole seasoning, and garlic powder; whisk until well combined.
- Place beaten eggs in a separate bowl.
- Add panko crumbs to a third bowl.
- Dip shrimp, working one by one, into the seasoned flour; shake off any excess and then dip into the eggs.
- Dredge in panko crumbs until evenly coated.
- Transfer to a plate; repeat with remaining shrimp.
- Preheat Air Fryer to 385˚F.
- Working in batches, place some shrimp in a single layer in the fryer basket; lightly spray with cooking spray. DO NOT crowd the air fryer basket with shrimp; work in batches.
- Cook for 10 minutes, flipping the shrimp halfway through cooking.
- Repeat with remaining shrimp.
- In the meantime, make the buffalo sauce; combine melted butter, hot sauce, and cayenne pepper in a bowl; whisk until thoroughly incorporated.
- Coat cooked shrimp with buffalo sauce or serve shrimp with buffalo sauce on the side.
Notes
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How to Make Air Fryer Buffalo Shrimp
Follow the steps below to prepare this easy buffalo shrimp in the air fryer.
- Season the shrimp. Pat the shrimp dry with paper towels, and toss them with salt and pepper. Set the shrimp aside for now.
- Set up the breading station. Whisk the flour with salt, Creole seasoning, and garlic powder. In a separate bowl, beat the eggs. Add the panko crumbs to a third bowl.
- Coat the shrimp. Dip the shrimp one at a time, first into the flour, then into the eggs, and finally, into the breadcrumbs to coat. Place the breaded shrimp onto a plate for now.
- Prepare to cook. Spray the air fryer basket with cooking spray, and preheat the air fryer to 385ºF.
- Air fry. Cook your shrimp in batches. Make sure they’re in a single layer with space in between for the hot air to circulate. Cook for 10 minutes, flipping halfway through.
- Toss with sauce and serve. Toss the cooked shrimp with homemade or store-bought buffalo sauce, and serve!
Oven Method
You can absolutely bake these buffalo shrimp if you don’t have an air fryer. Prepare the shrimp as directed. Then, bake at 475ºF for 12-13 minutes, flipping halfway through. Refer to my baked battered shrimp recipe for cooking directions.
How to Store Leftovers
- Refrigerate. Crispy shrimp is best eaten right away. I rarely have leftovers, but if you do, place them in an airtight container to store in the fridge for up to 2 days. The sauce makes the breading a bit soggy, but the flavor will still be on point.
- Reheat. The best way to reheat buffalo shrimp is in the air fryer or oven. Warm the shrimp at 350ºF until they’re hot throughout.
- Freeze. Freeze the shrimp in a freezer-safe airtight container or zip-top bag for up to 2 months. I recommend freezing before tossing the shrimp with the buffalo sauce. Make the sauce before serving. Be sure to date the container or bag so you know when you stored them.
This recipe is simply not good. The shrimp was flavorless and dry, dominated by breadcrumbs. I even used large shrimp (13-15/lb) that I butterflied. It didn’t matter how much wing sauce, blue cheese, or ranch we used. I’d never make this again.