Food & Cooking Recipes Appetizers Roasted Buffalo Shrimp 3.5 (81) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 11, 2021 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 15 mins Servings: 8 Yield: 40 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. Ingredients 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 Directions 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. Rate it Print