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.



Ingredient Checklist


Instructions Checklist
  • 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.

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

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

Reviews (2)

81 Ratings
  • 5 star values: 16
  • 4 star values: 22
  • 3 star values: 28
  • 2 star values: 13
  • 1 star values: 2
Rating: Unrated
This has become one of my two new go-to summer app recipes (the other being Black Bean & Pineapple Guac from Better Homes & Gardens). It's so easy and everybody loves it! But a couple of changes: since shrimp tends to come in 2- or 1-lb bags, I make 2 lbs, rather than 1 1/2, and just increase the spices by a bit (rounded rather than flat spoons). I find there is way too much dipping sauce even for 2 lbs. So I cut the sour cream in half. And I use light sour cream.
Rating: Unrated
What an incredible recipe, it looked so good, I had to try it. This is a home run recipe, make it ASAP, you will not regret it. Thank you Martha