This Buffalo Shrimp recipe is sweet and spicy, and makes a wonderful appetizer or main dish. Tender shrimp cooked to perfection, then tossed in a tangy sauce with a hint of sweetness. It’s a family favorite!
Okay, breathe, keto friends. First let me assure you that there is no real honey in this recipe. Instead, I used a keto honey substitute and I also offer you several alternatives to get that sweet and spicy flavor.
My whole family loves shrimp so I am always trying to come up with interesting keto shrimp recipes. We make tons of Keto Shrimp Chowder during the winter, and lighter recipes like Greek Shrimp with Cauliflower Rice in the warmer weather.
This easy Buffalo shrimp recipe arose out of a “I have no idea what to make for dinner” moment. I had some shrimp, some Buffalo sauce, and some allulose honey, and I threw it all together.
And it’s become a family favorite ever since! You can serve it as an easy appetizer, or over salad for a full meal.
Is honey keto?
Real honey, that amber liquid made by bees, is definitely not keto friendly and should be avoided at all costs. Honey is essentially pure sugar and your body does not really distinguish it from regular table sugar.
I often see recipes containing honey that are labeled healthy or even sugar-free. And it drives me bonkers! Honey is often considered more natural and less processed than sugar, but even that may not be true, depending on what honey you purchase.
So what do I suggest as a good honey alternative? Well, I have discovered this Allulose Honey that really mimics the flavor and sweetness. Keep in mind that allulose is also technically a sugar, but it doesn’t impact blood sugar at all. I have tasted this hundreds of times on myself and it really does hold true.
Allulose is the best choice for this recipe because it gets a bit sticky, like real honey. However, I realize that not everyone has access to allulose products so I have listed a few alternatives in the recipe notes.
Ingredients
Besides the honey alternative, you only need a few simple ingredients for this recipe.
- Buffalo sauce – Be sure to get the regular hot sauce, and not the “wing sauce” which contains added ingredients and carbs.
- Allulose honey – see Frequently Asked Questions and recipe notes for alternatives.
- Garlic powder
- Cayenne – Optional, for added kick!
- Glucomannan or xanthan gum – This helps thicken the sauce and allows it to coat the shrimp properly.
- Shrimp – I recommend fresh shrimp for this recipe, but frozen can work as well, if you thaw and let it drain properly.
- Butter
- Salt and pepper
How to make Keto Buffalo Shrimp
Keto Buffalo Shrimp is so easy to make! Here are my best tips for getting it right.
- Whisk the sauce together: This sauce is simple and takes about 2 minutes to make. Simply whisk the ingredients in a bowl and set aside.
- Use unsalted butter: Salt draws moisture out of the shrimp and can make them very watery as they cook. So use unsalted butter (or another oil) for cooking the shrimp.
- Get the pan nice and hot: Shrimp cooks very quickly so the pan needs to be nice and hot before you add them. You want that sizzle as you add them to the pan.
- Don’t crowd the pan: Use a large enough pan that you can cook the shrimp in a single layer so that they brown properly. If you don’t have a 12-inch skillet, do the shrimp in two batches.
- Remove the shrimp: Use a slotted spoon to transfer the shrimp to a plate and leave the oil in the pan.
- Cook the sauce: Add the sauce to the pan and bring to a simmer. This helps thicken the sauce so that it coats the shrimp.
- Add the shrimp back to the pan: Toss the shrimp in the sauce and give it 30 seconds to heat through.
- Season to taste: Now you can add salt and pepper to your liking!
Frequently Asked Questions
If you can get granular allulose, try adding 2 to 3 tablespoons to the sauce, whisking to dissolve. Although it won’t have the honey flavor, it will give the right sweetness and stickiness.
If you can’t access allulose at all, try using 2 to 3 tablespoons of any granular sweetener you like best. Make sure to whisk well before you add to the pan, as many sweeteners don’t dissolve that well.
Absolutely! Use coconut oil, avocado oil, or olive oil in place of the butter.
This easy and delicious shrimp recipe can be served as an appetizer, in which case it makes about 8 servings. Or it can be served over salad or cauliflower rice, and it will make 4 servings.
Yes, this honey Buffalo sauce would be delicious on wings. I recommend using an air fryer or this oven-baked method from my Old Bay Wings.
Shrimp is always best fresh as it doesn’t reheat that well. But if you do have leftovers, store them in the fridge in a covered container and eat within 3 days. Gently reheat in the oven or in a warm pan.
If 4 servings is too much for you, simply make a half batch!
More delicious keto buffalo recipes
- Crispy Keto Buffalo Chicken
- Buffalo Chicken Meatballs
- Buffalo Spiced Cocktail Nuts
- Keto Buffalo Chicken Soup
- Buffalo Chicken Quesadilla
- Sweet and Spicy Buffalo Chicken Bites
- Low Carb Buffalo Chicken Pizza
Keto Buffalo Shrimp Recipe
Ingredients
Honey Buffalo Sauce
- ⅓ cup Frank's Red Hot Sauce or another cayenne pepper sauce
- ¼ cup allulose "honey"
- 1 teaspoon garlic powder
- ¼ tsp cayenne (optional, for extra heat)
- ½ tsp glucomannan or xanthan gum
Shrimp
- 2 tbsp butter (unsalted)
- 1 ½ lb large shrimp peeled and deveined
- Salt and pepper to taste
Instructions
Honey Buffalo Sauce
- In a medium bowl, whisk all the ingredients together until smooth and well combined.
Shrimp
- Set a large skillet over medium high heat. Add the butter and let melt.
- Once hot, add the shrimp in a single layer. Cook about 2 minutes on one side, then flip them all over and cook on the other side. The shrimp should be bright pin and lightly browned.
- Use a slotted spoon to remove the shrimp to a plate. Add the sauce into the pan and cook until thickened, 2 to 3 minutes.
- Add the shrimp back into the pan, toss to coat in the sauce and warm through. Add salt and pepper to taste and serve immediately.
Shelly says
So goood! I used a mild flavor of wing sauce for my heat intolerant boyfriend. This is such a quick and easy recipe that I often make it for lunch or the times I need food in less than 20. Thanks for another homerun recipe Carolyn.
Debbie says
Oh my goodness Carolyn, this rivals sweet and sour shrimp in a good Chinese restaurant. I’m going to add some veggies next time. This was very easy and quick to make. I ordered liquid allulose from Amazon. If you don’t like heat just cut back or omit the cayenne. I have diabetes and it is so nice to be able to make sweet dishes that I can’t eat anymore. Thank you, thank you!
Cheryl C says
Amazing. Put it over mashed hearts is palm and I am in love!
Connie says
Just made the KETO Honey Buffalo Shrimp!! Oh my yumminess. Perfect lunch or dinner and quick and easy! Server over fresh spinach. I did not have KETO honey, but used RxSugar which is also Allulose.
Allison says
So, so good! Great balance of spice and sweet. We served it over cauliflower rice.
Paulette says
I can’t do hot sauce of any kind, can I just leave it out entirely or is there something else you can suggest?? I LOVE shrimp…..can’t wait to try this!!
Carolyn says
Try a tablespoon of tomato paste for a nice colour.
Nic says
Fantastic, fast and easy! I loved this for lunch today, though I liked the written amount of sauce with just 1 lb of shrimp (that was what I had thawed out). For 2 lbs chicken wings, do you think double the sauce would be a suitable amount?
Thank you so much for all you do!
Carolyn says
I’d say you might double it at least. Start there and maybe add a bit more sauce at the end if they aren’t hot enough for you?
Eden says
Made this for an appetizer and they were really good! Flavorful and easy!
April says
Yoooo….this was SO GOOD. I love the sweet & spicy kick.
Jessica says
Woah!! I knew these would be good but I didn’t realize HOW good! They were easy to make too! Thank you!
Erin H. says
Loved it—used Cholula hot sauce instead of Frank’s.
Christy says
Hi, I’m excited to try this with chicken as I do not like shrimp. Would you use the honey syrup recipe you created for your baklava bars instead if we can’t get the allolose honey? In a similar vein would you now suggest using this allulose honey syrup instead of the one you created for the baklava bars or modify that recipe somehow to include it? Thanks! Love your website and all your recipes. Wish I was your neighbor to get to sample and taste test! 🙂
Carolyn says
I would do exactly what I specified here for chicken, if you read the FAQ and/or the recipe notes.
Emmy says
Just a curious question: Can I use honey flavoring with my sweetner for a touch of honey flavoring?
Carolyn says
Absolutely!
Christine says
This looks great! I going to have to use chicken I have an allergy to all fish/seafood.
Maureen v says
This sounds amazing! Hopingthis would work well with chicken….cut into nugget chunks as my hubs can’t to shellfish. I think this is going on the meal plan for next week