Roasted Buffalo Shrimp

Roasted Buffalo Shrimp
Prep Time:
15 mins
Total Time:
15 mins

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.


  • Finely grated zest of 2 lemons (2 tablespoons) plus 2 tablespoons fresh lemon juice

  • 2 garlic cloves, minced

  • ¾ teaspoon celery seeds

  • 2 ½ teaspoons sweet paprika

  • ¼ teaspoon cayenne pepper, or more to taste

  • Coarse salt

  • 2 tablespoons honey

  • ¼ cup extra-virgin olive oil

  • 1 ½ pounds large shrimp, peeled and deveined, tails intact

  • 1 cup sour cream

  • ¼ 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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