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Buffalo Rock Shrimp

Cocktail crustaceans are no match for these snacks, which are fried in tempura batter for light-as-air texture that won't weigh guests down.

  • Yield: Makes 36
Buffalo Rock Shrimp

Source: Martha Stewart Weddings, Fall 2011


  • Canola oil for frying
  • 1 cup cold water
  • 1 large egg yolk
  • 1 cup cake flour (not self-rising)
  • 1/2 pound rock shrimp, cleaned
  • 1/3 cup Frank's RedHot Sauce
  • 2 tablespoons unsalted butter, melted


  1. Heat 3 inches of oil to 360 degrees in a wide heavy-bottom
    pan. Whisk the water and egg yolk in a medium bowl; stir in flour until just barely combined (it will be lumpy). Working in batches, dip shrimp into batter and fry until crisp and cooked through, 2 minutes. Transfer to a paper-towel-lined plate; keep warm until serving.

  2. Whisk together hot sauce and butter until well combined. Serve warm with shrimp.

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