Gluten-Free Buffalo Shrimp
Get ready to savor the bold, zesty flavors of Gluten-Free Buffalo Shrimp—an irresistible appetizer or main dish that's perfect for anyone avoiding gluten without compromising on taste. This recipe features succulent shrimp coated in a crispy, golden rice flour and cornstarch batter, seasoned with a tantalizing blend of garlic powder, onion powder, and cayenne pepper for a subtle kick. Each shrimp is fried to perfection before being tossed in a luscious, buttery hot sauce for that classic buffalo flavor. Ready in just 30 minutes, this dish is ideal for game days, parties, or satisfying weeknight cravings. Serve with fresh parsley for a burst of color and enjoy every bite of this gluten-free delight! Perfect for searches like "easy gluten-free seafood recipes" and "buffalo shrimp without wheat," it’s a guaranteed crowd-pleaser.
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Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 0.5 cup rice flour
- 0.25 cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 eggs
- 2 cups vegetable oil for frying
- 0.5 cup hot sauce (preferably gluten-free)
- 0.25 cup unsalted butter
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
In a mixing bowl, combine rice flour, cornstarch, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Mix well to form the dry coating.
In another bowl, beat the two eggs until well combined.
Rinse and pat the shrimp dry with paper towels to remove excess moisture.
Dip each shrimp into the beaten eggs, allowing any excess to drip off, then coat them in the flour mixture. Shake off any excess flour.
In a large skillet or deep fryer, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
Carefully add the coated shrimp to the hot oil in batches to avoid overcrowding. Fry each batch for about 2-3 minutes per side until the shrimp are golden brown and cooked through.
Use a slotted spoon to remove the shrimp from the oil and transfer them to a plate lined with paper towels to drain any excess oil.
In a small saucepan over low heat, melt the butter and then add the hot sauce. Stir until well combined to make the buffalo sauce.
Toss the fried shrimp in the buffalo sauce until evenly coated.
Transfer the buffalo shrimp to a serving dish. Garnish with chopped parsley if desired and serve immediately.
Nutrition Facts
Calories |
5238 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 509.0 g | 653% | |
| Saturated Fat | 85.4 g | 427% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1291 mg | 430% | |
| Sodium | 5864 mg | 255% | |
| Total Carbohydrate | 87.3 g | 32% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 0.7 g | ||
| Protein | 129.1 g | 258% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 436 mg | 34% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 1665 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
