Oven Roasted Buffalo Shrimp - Salad or Appetizer

Prep Time
Cook Time
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"From Kitchen Dreaming blog. With only five minutes in the oven, you can whip these up in no time. By altering the level of cayenne pepper and hot sauce, you can make these tickle your taste buds! Cook time allows time to preheat pans before adding shrimp. Allow extra prep time if your shrimp is shell-on!"

Original recipe yields 4-5 servings


  • Serving Size: 1 (523.7 g)
  • Calories 968.7
  • Total Fat - 21.5 g
  • Saturated Fat - 5.7 g
  • Cholesterol - 228.2 mg
  • Sodium - 1812.3 mg
  • Total Carbohydrate - 152.3 g
  • Dietary Fiber - 27 g
  • Sugars - 12.3 g
  • Protein - 56.3 g
  • Calcium - 224 mg
  • Iron - 8.6 mg
  • Vitamin C - 57.7 mg
  • Thiamin - 1.1 mg

Step by Step Method

Step 1

Preheat oven to 450 degrees.

Step 2

Place 2 rimmed baking sheets in oven to heat for 5 minutes.

Step 3

Stir together lemon zest, garlic, celery seeds, paprika, cayenne, salt, honey, and oil in a large bowl.

Step 4

Add shrimp, and toss to coat well.

Step 5

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

Step 6

In a large bowl, combine melted butter and hot sauce.

Step 7

Add roasted shrimp to the bowl of hot sauce; mix and toss to coat.

Step 8

Serve over salad greens, with blue cheese crumbles, and optional blue cheese dressing.

Step 9

Or, serve shrimp with your favorite dipping sauce, with celery and carrot sticks.

Tips & Variations

  • Two rimmed baking pans (preheat pans for 5 minutes before adding shrimp)
  • Salad greens
  • Blue cheese crumbles
  • Blue cheese dressing (optional)
  • Celery sticks (optional)
  • Carrot sticks (optional)


1 Reviews


This was a very tasty shrimp dish that we enjoyed very much! I served it as main dish, but see how it can also be a great addition to a salad or appetizer as suggested. Otherwise, I followed it as close to the given directions, except that I used extra garlic and for the paprika I used half smoked and half regular. I did use the lemon zest. My daughter liked it so much that she asked me to make it again for dinner tomorrow. Thank you Kerfuffle-Upon-Wincle for a keeper!


review by:
(14 Feb 2015)