My late husband would have loved my dinner last night.  Crispy buffalo shrimp tacos!

Here’s the thing though – my late husband could not stand spicy food, but somehow when I added the buffalo sauce to the wet better it wasn’t too spicy for him.

For my shrimp plate though, I’d always douse them in more buffalo sauce because I puffy heart buffalo sauce anything.

When I posted this on Instagram, the first few questions were “can I make these in the air fryer?”  My response is I am not sure, because this is a wet batter.  But if you try it, just let me know?

At What temperature should cook shrimp in oil?

350 degrees is the best temperature to fry shrimp in oil.  The deep fryer has a digital thermometer, so I know that the oil is always going to stay at that temperature, resulting in a crisp exterior and not greasy.

As a result, if you cook shrimp in oil that isn’t hot enough, or use oil that is old, that’s when you house begins to smell like a beef stand, and your food will be greasy.

Which oil is best to deep fry?

While it is on the pricier side, I’ve always use peanut oil to deep fry.  You can buy a big container of it at Sam’s Club.  Typically I can get 8-10 frys before replacing the oil.  Some recommend straining the oil after each use, but I am not about that life – ha!  Simply put the lid on the fryer after each use and I store it in my basement which is cool.


this is battered shrimp before deep frying

How do you get extra crunchy shrimp?

Double dip!  Put the shrimp into the wet mixture, then dry mixture, back into the wet mixture and end with the dry mixture.  While looks really shaggy when you are done right before frying, but trust me, that’s what makes it super crunchy.

these are battered buffalo shrimp right before deep frying

these are crispy buffalo shrimp tacos

Crispy Buffalo Shrimp Tacos

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 4 minutes
Total Time: 4 minutes

These crispy buffalo shrimp were one of my late husband's favorite dishes I made - especially during lent. They aren't too spicy!


  • 1 pound medium shrimp, peeled and deveined
  • 1.25 cups flour
  • 1 tablespoon paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • Salt and pepper
  • ½ cup lowfat buttermilk
  • 4 large eggs
  • 4 tablespoons Frank’s hot sauce
  • 12 La Banderita Carb Counter Street Tortillas (flour)
  • 2 cups mixed greens
  • 4 teaspoons ranch dressing
  • 4 teaspoons Frank’s hot sauce


    1. Heat deep fryer to 350 degrees.
    2. In one bowl add the flour, paprika, garlic powder, onion powder, salt and pepper. In another
    bowl, whisk the buttermilk, egg and hot sauce together. Dip the shrimp into the wet batter,
    then the flour mixture, back into the wet mixture and finally back the flour mixture.
    3. The shrimp will be very tacky – not to worry! That will crisp up nicely.
    4. Deep fry for 3-4 minutes. Drain and salt.
    5. Build the taco! Each serving is 3 tacos. Place greens on the bottom of each tortilla, top with
    the crispy shrimp and drizzle each with ranch dressing and buffalo sauce.
    6. Enjoy!


Three tacos is a serving. Each serving is 8 WW points. Click this link for the WW tracker.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 446Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 428mgSodium: 1893mgCarbohydrates: 46gFiber: 3gSugar: 3gProtein: 39g

Did you make this recipe?

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