Garlicky Buffalo Shrimp
photo by AmandaInOz
- Ready In:
- 13mins
- Ingredients:
- 9
- Serves:
-
2
ingredients
- 1 teaspoon olive oil
- 4 garlic cloves, minced
- 2 tablespoons butter
- 1 dash salt
- 1 dash ground pepper
- 2 tablespoons hot sauce (recommended Frank's or Texas Pete)
- 1 teaspoon barbecue sauce (optional)
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons parsley, chopped
directions
- Saute garlic in olive oil and butter over medium heat until translucent, being careful not to brown it, about 2 minutes.
- Add a dash of salt and pepper, then hot sauce, and cook until garlic is softened, about a minute or two more. Again, do not brown it or it will become bitter!
- Taste and adjust seasonings. Add BBQ sauce if desired, or more hot sauce if you'd like it spicier. More butter can be added if desired, to make it milder as well.
- Add shrimp and saute until done. (Pink and slightly curled).
- Remove from heat, toss with parsley.
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Reviews
-
Yum, yum, yum. Hit the spot! I love buffalo style anything, but have to limit my fried food intake so this was perfect for me. And the fact that it was shrimp made it all the better...I didn't even miss the fried chicken wing. I may try it on boneless chicken tenders sometime. The sauce was pretty much the same consistency as most buffalo wing sauces (trust me, I used to live and die by the wing) but I think the reason a couple reviewers found it not to be thick enough is that there is no fried breading or flour around the shrimp to cling to. By all means this would be great on traditional fried shrimp or chicken as well, as it's the garlicky goodness that makes this so tasty. There is definitely no sacrificing of flavor here!
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I was attracted to this recipe because my husband and I love shrimp and buffalo/ hot wings. It was super quick and easy to make. The heat was good. In fact it surprised me. I would like to have a thicker sauce or one that clings to the shrimp more. Next time I will see what I come up with. Thanks for sharing!
see 4 more reviews
Tweaks
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Delicious! I used less butter & no olive oil, and subbed garlic paste for the cloves (yep, pantry a bit bare!). Spicier than I thought it would be. Broiled, open-faced, on sourdough w/ melted cheddar on top & served w/ a side of ranch dressing. My husband thought this was a terrific Friday-night dinner.