I LOVE buffalo everything and these Buffalo Shrimp Lettuce Wraps are no exception. I made these as a lunch prep and ate them as lettuce wraps one day and then over salad for a few days after that. So quick to throw together and so delicious!
Prep time: 10 minutes
Nutrition information per serving (not including toppings): 144 calories, 6g fat, 2g net carbs, 20g protein
15oz shrimp, shells removed and deveined
1 tbsp ghee/butter/olive oil
1 tsp paprika
1/2 tsp garlic powder
1/4 tsp cayenne pepper (can use chili powder if you want it less spicy)
1/4 tsp salt
1/8 tsp pepper
1/3 cup Frank’s Buffalo Sauce (when I reheated the following days I added an additional 1 tbsp buffalo sauce)
Butter lettuce for serving
Optional toppings: avocado, diced bell peppers, chopped green onions, Primal Kitchen ranch dressing
Place raw shrimp in a medium bowl and sprinkle with paprika, garlic powder, cayenne pepper, salt and pepper and toss well to evenly coat.
Melt 1 tbsp ghee or other preferred cooking fat in a large skillet over medium high heat. Add shrimp in a single layer and cook, undisturbed, for 4 minutes, flip and cook for an additional 3-4 minutes.
Turn the heat to medium-low and add your buffalo sauce, stirring well to evenly coat all of the shrimp. Remove from pan and place in butter lettuce or on top of spring mix. Top with desired toppings and enjoy!!