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- Preheat your fryer to 350°F. Begin by splitting the shrimp down the back and removing the vein set aside. In a large bowl mix the corn starch and 2 tablespoons of the Buffalo Lemon Pepper seasoning together add the shrimp to the bowl and toss to coat.
- Slice the lime in to wedges and slice the Fresno chile. Pick the cilantro leaves set aside for garnish.
- Place the shrimp carefully in to the fryer in two batches careful that the oil does not boil over. After 2-3 minutes remove sprinkle the remaining 1 tablespoon of the seasoning and toss. Drain of excess oil place on to platter and garnish as the picture enjoy!
Ingredient availability varies by location*