Ghost Pepper Chili Hot Sauce

Chili Pepper Madness
Bhut Jolokia Peppers, Red Bell Pepper, Whole Tomatoes, Onion, Garlic, Cider Vinegar, Sugar
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Serving Size: 3
Total Time: 50 min.



  • 24 peeled and de-veined Fresh Large Shrimp
  • 2 large Eggs
  • 8 oz Milk
  • 2 Cups Flour
  • 1/2 Cup Louisianna Hot Sauce (or Frank’s Red Hot)
  • 4 oz Unsalted Butter
  • 1/4 tsp Paprika
  • 1/8 tsp Black Pepper
  • 1/8 tsp Garlic Powder
  • Oil for deep frying



—To Make The Sauce—

  1. Combine in a small saucepan over medium heat until butter is mixed through.
  2. Cover and keep warm over low heat.

—To Make The Shrimp—

  1. Combine the egg and milk in a small bowl.
  2. Place flour in a large gallon-size zip-lock bag.
  3. Coat six of the shrimp with egg mixture, then toss them in the bag of flour and shake well to coat.
  4. Leave them in there, and repeat the process, six shrimp at a time.
  5. Make sure they are all well coated with flour.
  6. Refrigerate for about 5 minutes while your deep fryer heats up to 375°F.
  7. Deep-fry at 375°F for about 8-10 minutes until shrimp tails are dark brown.
  8. Remove, drain, and toss gently with your prepared Buffalo sauce; you can do this by shaking gently in a large Tupperware container with a lid.


Check out the full recipe HERE!

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