Grilled Buffalo Shrimp
If you enjoy the spicy, buttery flavor of Buffalo wings, then you’ll love this recipe made with colossal shrimp and a homemade Buffalo sauce that lets you control the heat. Fire up the grill, this recipe is ready in less than 30 minutes from start to finish!
Here at Sizzlefish, our colossal shrimp are wild caught off the gulf of California. Shrimp are a great source of protein and versatile for using in recipes like stir fries, pasta or rice dishes like jambalaya. Shrimp is also rich in iodine, an essential mineral for thyroid and brain health. Prepping the shrimp is as easy as thawing since they’re already peeled and deveined. The tails are still intact which makes them super convenient for dipping–no fork necessary. Extra-large shrimp like colossal are ideal for grilling because they’re easy to thread onto skewers and can withstand the high temperature of the grill. These plump and succulent shrimps only need about 3-4 minutes on each side to cook through.
After threading the shrimp on skewers, they’re brushed with half of the Buffalo sauce. We used a Louisiana style hot sauce as the base of the Buffalo sauce along with unsalted butter, apple cider vinegar, salt and garlic. Buffalo sauce is more toned down in spiciness than hot sauce alone because of the butter. Feel free to add extra hot sauce or a pinch of cayenne pepper depending on your heat preference.
To complete the Buffalo shrimp, they’re garnished with tangy blue cheese, fresh chives and served with ranch dressing for dipping. We love these shrimp on their own but turn them into a complete meal by serving over a big salad or over rice. For the best flavor and texture, enjoy shortly after cooking.
Tip: if you’re using wood skewers, soak them in water for 10 minutes before threading the shrimp to help prevent burning.
2 packages wild-caught colossal shrimp (about 16 shrimp)
- 4 tbsp melted unsalted butter
- 1/4 cup Louisiana style hot sauce
- 1 tbsp apple cider vinegar
- 1/2 tsp salt
- 1/4 tsp garlic powder
- 1/4 cup crumbled blue cheese
- 1 tbsp minced chives
- 1/2 cup ranch or blue cheese dressing
- Rinse shrimp under cool water and pat dry with paper towel. Thread shrimp onto 8-inch wooden skewers. Set on a large plate.
Preheat outdoor grill or a grill pan on stove over medium-high heat and lightly grease with cooking oil.
Stir together melted butter, hot sauce, vinegar, garlic and salt. Divide Buffalo sauce between two bowls. Brush half of Buffalo sauce on shrimp.
- Grill shrimp for 3-4 minutes on each side, until pink.
- Remove shrimp from grill and brush with remaining Buffalo sauce. Top with crumbled blue cheese and chives. Serve with ranch or blue cheese dressing for dipping.