Buffalo Shrimp Wraps
When I’m in need of a super quick meal, shrimp always comes in handy. I can have it cooked in less than 10 minutes and dinner on the table in 15-20 minutes. Plus, with football season in full swing, it’s nice to have something healthy my husband will like that won’t take us away from watching the game. They’re also great during the summer when it’s hot and you don’t want to spend a lot of time in the kitchen cooking.
These shrimp wraps are a play on my Buffalo Chicken Burgers. They’re just quicker and a nice variation. I add the Dairy-Free Ranch since the shrimp are pretty dang spicy and that helps to cut some of the heat. You could easily add some crumbled blue cheese if you’re not dairy-free and kick it up even more.
The crunch from the celery and shredded carrots add a great little crunch to balance the softness from the butter lettuce and shrimp. They are a bit messy because of all the sauce, so if you prefer, make it into a salad. That’s actually my preferred method because I hate being messy.
Give them a try! If you’re a fan on buffalo wings, then you’ll love these.
Buffalo Shrimp Wraps
Ingredients
- 1 tablespoon avocado oil
- 1-pound shrimp, peeled and deveined
- 1 teaspoon pink Himalayan salt
- ½ teaspoon black pepper
- 1 tablespoon grass fed butter or ghee
- ½ cup hot sauce of choice (I like Crystal Hot Sauce for a buffalo sauce)
- 1 head butter lettuce, leaves separated (can also use romaine)
- 1 stalk celery, thinly sliced
- 1 carrot, shredded
- Dairy-Free Ranch
Instructions
- Heat oil in a large pan over medium-high heat until hot but not smoking.
- Pat shrimp dry and season with salt and pepper. Add the shrimp to the hot pan and cook 2-3 minutes each side. Remove from heat.
- In a small pot add butter and hot sauce and heat over medium heat until combined. Add shrimp and toss to coat.
- Place shrimp evenly in lettuce leaves and top with celery slices, carrots, and Dairy-Free Ranch.
