- 1 lb. shrimp, peeled, deveined and tails removed
- 3 TBS olive oil
- 1 cup flour
- 2 tsp. salt
- 1 tsp. black pepper
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 2 TBS buffalo sauce
In a large skillet, heat the olive oil over medium to high heat. Add the flour, salt, onion, and garlic powders to a gallon size Ziploc bag and shake to combine. Add the shrimp and shake until coated.
Shaking off any excess coating, add the shrimp to the pan in a single layer.
Cook on one side for about two minutes, or until the shrimp are light golden brown. Turn and cook the other side until light golden brown or until the flesh is opaque, about 1 to 2 minutes. If overcooked, the shrimp will be tough.
When cooked, remove from the skillet and add the buffalo sauce. Stir until well coated and serve hot.