Recipe: Buffalo Shrimp (low fat version)

BUFFALO SHRIMP

1 pound large shrimp, peeled, deveined
1 tablespoon all-purpose flour
1/4 teaspoon ground cayenne pepper
1/4 teaspoon garlic powder
Pinch sea salt
Olive oil spray
2 tablespoons light butter
1 tablespoon hot sauce (not a thin one) or more

Rinse shrimp and pat dry. In a large resealable bag add flour, cayenne, garlic and salt. Toss to combine. Add shrimp and toss thoroughly to coat them evenly.

Place a large nonstick skillet over medium-high heat. When hot, lightly mist the pan with spray and add the shrimp in a single layer, working in batches, if necessary. Cook until lightly browned on the outsides and cooked through, 1 to 2 minutes per side. Remove cooked shrimp to a plate or bowl.

When all shrimp are cooked, turn off burner. Add butter and hot sauce to the skillet and, using a wooden spoon, stir constantly until the butter is just melted, being careful not to overcook.

Return shrimp to the pan. Toss to coat them completely with the sauce. Season with additional hot sauce if desired. Let shrimp sit for 5 minutes and toss them again (sauce will thicken slightly and stick better after sitting). Serve immediately.

Makes 4 servings
Source: I Can't Believe It's Not Fattening: Over 150 Ridiculously Easy Recipes for the Super Busy by Devin Alexander