- 15 minutes
- 3 minutes
- In a small bowl, combine the flour, salt, black pepper, lemon pepper, onion, garlic powder, and paprika.
- Whisk together the buttermilk and egg in a small bowl. Dry the shrimp off with a paper towel and place into the buttermilk mixture. Shake off any excess, holding onto the tail and place into the seasoned flour.
- Combine the buffalo sauce and honey in a small bowl and set aside.
- Heat 3-4-inches of canola oil in a cast iron skillet or pan to 375 degrees. Use a digital thermometer to monitor the temperature. Gently shake excess flour from the shrimp and place 6 to 8 shrimp in the hot oil at a time, making sure not to overcrowd. Flip them once. Fry for about 2 to 3 minutes, or until they are pink. Use a slotted spoon to take them out of the hot oil. Place on a half sheet pan, lined with paper towels. Then toss in the buffalo sauce mixture. Enjoy with chunky blue cheese dressing and celery sticks.