Smoky. Spicy. Irresistible. This Grilled Buffalo Shrimp is the fiery, flavor-packed appetizer (or main dish!) your summer grill nights have been waiting for.
Why You’ll Love This Recipe
Looking to impress at your next BBQ, game day party, or summer gathering? This Grilled Buffalo Shrimp is a total show-stopper. The shrimp are marinated in a bold, homemade Buffalo sauce made from simple pantry staples — then grilled until juicy, slightly charred, and bursting with heat, sweetness, and smoky depth.
Unlike the fried version, grilling gives the shrimp a delicious char while keeping them light and healthy. And because shrimp cooks fast, you’ll have these ready in about 10 minutes on the grill — making it the perfect go-to dish for everything from backyard dinners to tailgate feasts.
Ingredients You’ll Need
- 1 lb jumbo shrimp, peeled and deveined
- ¼ cup hot sauce – Louisiana Hot Sauce, Frank’s, or Texas Pete
- ¼ cup melted butter – salted or unsalted
- 2 tablespoons honey – adds balance without being sweet
- 1½ teaspoons apple cider vinegar – a tangy twist to cut the heat
- ¾ teaspoon granulated garlic – deepens the savory flavor
- ¾ teaspoon smoked paprika – adds subtle smoke and color
- Ranch or Blue Cheese dressing – for that cooling, creamy contrast
Optional: Hickory or pecan wood chips for added smoky flavor on the grill.
Step-by-Step Instructions
- Prep the Shrimp
Peel and devein the shrimp (leave tails on for presentation if desired). Place them in a bowl, cover, and refrigerate until ready to marinate.
- Make the Buffalo Marinade
In a medium bowl, whisk together hot sauce, melted butter, honey, apple cider vinegar, garlic, and smoked paprika until smooth and fully blended.
- Marinate the Shrimp
Pour the Buffalo marinade over the shrimp, toss to coat evenly, cover, and refrigerate for 30 minutes to 1 hour. This lets the bold flavors soak deep into the shrimp.
- Preheat the Grill
Heat your grill to 350°F. Add hickory or pecan wood chunks for smoky flavor. Use a grill pan or thread shrimp onto skewers to prevent them from falling through the grates.
- Grill the Shrimp
Arrange the shrimp in a single layer on the grill pan or skewers. Close the lid and cook for 3–5 minutes, then flip and cook an additional 2–4 minutes — or until the shrimp are pink, curled, and the internal temperature reaches 145°F.
🧑🍳 Pro Tip: Use a fish spatula or metal turner to avoid tearing the delicate shrimp.
Storage & Reheating
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: Gently warm in a buttered skillet over low heat, stirring occasionally. Avoid the microwave to prevent rubbery shrimp.
Serving Suggestions
Grilled Buffalo Shrimp is incredibly versatile. Here are some of our favorite ways to serve it:
- 🌮 Buffalo Shrimp Tacos – Load into warm tortillas with creamy slaw and avocado.
- 🍝 Over Pasta – Serve on top of buttered noodles or creamy Alfredo.
- 🥗 Salad Topper – Toss with greens, blue cheese crumbles, celery, and ranch dressing.
- 🍢 As an Appetizer – Serve on skewers with dipping sauces at your next BBQ or party.
Make It Your Own
- Add extra heat: Toss in a pinch of cayenne or chipotle chili powder.
- Go tropical: Add pineapple chunks to the skewers for a sweet-heat combo.
- Swap the protein: Use the same marinade for chicken wings, grilled tofu, or cauliflower bites.
- Use frozen shrimp: Just make sure to thaw them fully and pat dry before marinating.
