Want a hot and spicy fried shrimp salad but don’t feel like going out to get it? Try this easy recipe. I only fry food about 3 times a year – mainly because of the greasy mess and the fact that it stinks up my kitchen. Still, I’m a coastal southern girl and I do like to eat a mess of fried local shrimp from time to time! The instructions are easy. No exact measuring, make as much or as little as you like. Everything is seasoned to your taste. Enjoy!
Buffalo Shrimp Salad
Fresh (medium/large) shrimp, peeled and deveined
Vegetable oil, for frying
Buffalo wing sauce
Blue cheese crumbles
Start with fresh shrimp (medium to large), peeled and deveined.
Make an egg wash with a couple of eggs mixed with a bit of milk.
Fill a bowl with some cornmeal and season it with salt and pepper. Dip the shrimp individually in the egg wash and toss them in the cornmeal.
Shake off any excess cornmeal.
Heat vegetable oil in an electric deep fryer according to fryer directions. Place 5 to 7 shrimp in the hot oil and cook until crispy and golden brown. Repeat until all shrimp are cooked.
Drain on paper towels.
Load a dinner plate with your favorite salad greens. Toss hot shrimp with bottled buffalo wing sauce (We like Texas Pete!) and place on the greens. Top with blue cheese crumbles. Delicious!
Debbi Covington is a chef, caterer, cookbook author and food columnist from Beaufort, SC. She has written two cookbooks, Celebrate Everything! and Dining Under the Carolina Moon. Debbi writes the food column “Everyday Gourmet” in Beaufort’s Lowcountry Weekly newspaper and is a partner/food columnist with DIY Wedding Magazine. Debbi has been featured as a “Master of Entertaining” in Southern Living magazine and her recipes have been published in multiple cookbooks including Southern Living’s Best Kept Secrets of the South’s Best Cooks and The Best of The Best of South Carolina. Her food has been photographed for Better Homes and Gardens Magazine. She has been voted “Best Caterer” in Beaufort, SC since 2010. Debbi has a passion for cuisine and delights in creating seasonal and locally inspired menus.