Craving something spicy that doesn't come with a deep-fried guilt trip? Oh, friend, same. These crispy air fryer buffalo shrimp are everything I want on a weekend when I’m craving that buffalo flavor without messing up the kitchen or heating up the whole house.

No gluten, no fryer, no drama. Just hot, saucy shrimp with a crunchy bite that hits so right. You can serve them as an app, stuff them in tacos, throw them on a salad, or whatever your buffalo loving heart desires!

Crispy buffalo shrimp on a plate with a side of ranch and a black and white tea towel next to the plate.

Jump to:

Ingredients
Substitutions
Step by step
Can I use frozen shrimp?
Do I have to bread the shrimp?
Tips
My favorite ways to serve them
Storing & reheating
Recipe

If you’re anything like me (obsessed with buffalo sauce and wildly grateful for the invention of the air fryer), you’re going to love this! I did my first Whole30 in 2017 and ever since, I’ve been super into making comfort food with real, simple ingredients. And honestly, shrimp in the air fryer is one of the easiest, tastiest tricks in my rotation.

These are bold, juicy, and perfect for game day snacks, laid-back dinners, or whenever you're hit with a craving that only buffalo can fix. And hey, if you’re into shrimp recipes, definitely check out my Bang Bang Shrimp Salad, it’s got that spicy-sweet thing going on and it’s a winner too!

Ingredients

Substitutions

Panko: I like Jeff Nathan’s gluten-free panko. Not Whole30, but it is Paleo friendly. Want it Whole30? Sub with almond flour.

Buffalo Sauce: I usually grab Frank’s Original since it’s Whole30 and Paleo-friendly, but Noble Made and Primal Kitchen have great compliant options too.

Tapioca Flour: Arrowroot works great here. Cornstarch will work too, but it’s not Paleo or Whole30.

Butter- Ghee is a great substitute to keep this dairy free and Paleo friendly. If you have a severe dairy allergy, you can use vegan butter.

Step by step

Rinse the shrimp, pat dry, and toss into a bowl. Add tapioca flour and coat well.
Whisk your eggs in a small bowl then pour them over the shrimp and gently toss to coat.
Mix panko, garlic powder, onion powder, dill, salt, and pepper on a plate. One by one, coat the shrimp evenly. Press gently so it sticks.
Place shrimp in a single layer in your air fryer basket or tray. Spray lightly with avocado or olive oil.
Air fry at 400°F for 12 minutes. Flip with tongs halfway, and spray again.
While they cook, whisk together your buffalo sauce, garlic powder, and butter or ghee. Toss the cooked shrimp in the sauce right away.

Can I use frozen shrimp?

Yes, but thaw them first under cold water and pat them dry really well. Wet shrimp = soggy coating.

Do I have to bread the shrimp?

Nope! You can skip the coating entirely. Just season, air fry with a bit of oil, and toss in sauce for a lighter version. Still totally delicious!

Tips

Shrimp coming out rubbery? Knock a minute or two off the cook time.
Sticking to the basket? Spray your air fryer basket before adding the shrimp. Or use parchment paper if you want no mess at all.
Too spicy? Try a milder buffalo sauce like Noble Made. Or tone it down with a splash of honey (not Whole30, but yum).
Want more heat? Add a pinch of cayenne to the coating or the sauce. Or both, if you’re feeling wild.

My favorite ways to serve them

Tossed into tacos with slaw and avocado
Over a Caesar salad for a buffalo twist
On a platter with toothpicks and dipping sauces (ranch or blue cheese, I am not a blue cheese girl, but your call)
Or just standing over the stove eating them with your fingers. Been there once or twice!

Storing & reheating

Let the shrimp cool completely first. Store them in an airtight container lined with paper towels (to soak up moisture). Lay them flat in a single layer if you can. If you’ve got a lot, layer with more paper towels between. They will stay good in the fridge for up to 3 days. I wouldn’t freeze them.

Reheating

Air Fryer (best method):
350°F for 2–3 minutes until hot and crispy. Toss in fresh buffalo sauce after reheating.

Oven:
375°F on a wire rack over a baking sheet. 5–7 minutes. Toss in fresh buffalo sauce after reheating.

Microwave:
Don’t do it. Just… don’t. It’s a texture crime.

Let me know in the comments how you served yours, especially if you went full taco bar. I might need to copy that.

Did you make this recipe? Please leave a star rating and comment! Your feedback is so important to me.

Recipe

A picture of Kaleena in a green sweater holding a coffee mug leaning on the counter in a kitchen.

Hi, I'm Kaleena!

I'm a 30-something wife and dog mom who shares mostly gluten-free, dairy-free, Whole30, and Paleo-friendly recipes. Since doing my first Whole30 in 2017, I have completely changed my way of cooking. I love to create recipes made from real, flavorful ingredients that the whole family will love!

About Kaleena→