Under 30 Minutes

Roasted Buffalo Shrimp

This novel twist on Buffalo wings is a terrific way to kick off a casual party. Serve the shrimp and dip with cucumber spears, celery stalks, and wedges of crunchy fennel.

  • Prep:
  • Total Time:
  • Servings: 8
  • Yield: Makes about 40
Roasted Buffalo Shrimp

Source: Martha Stewart Living, March 2012


  • Finely grated zest of 2 lemons (2 tablespoons) plus 2 tablespoons fresh lemon juice
  • 2 garlic cloves, minced
  • 3/4 teaspoon celery seeds
  • 2 1/2 teaspoons sweet paprika
  • 1/4 teaspoon cayenne pepper, or more to taste
  • Coarse salt
  • 2 tablespoons honey
  • 1/4 cup extra-virgin olive oil
  • 1 1/2 pounds large shrimp, peeled and deveined, tails intact
  • 1 cup sour cream
  • 1/4 cup pale-green celery leaves, finely chopped


  1. Preheat oven to 450 degrees. Place 2 rimmed baking sheets in oven to heat. Stir together lemon zest, garlic, celery seeds, paprika, cayenne, 2 teaspoons salt, the honey, and oil in a large bowl. Add shrimp, and toss to coat well.

  2. Place shrimp in a single layer on hot pans. Roast, without flipping, until browned on bottoms and opaque throughout, about 5 minutes.

  3. Meanwhile, make the dip: Stir together lemon juice, sour cream, celery leaves, and 1/4 teaspoon salt. Serve with cooked shrimp.


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