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You are here: Home / Proteins / Shellfish / Buffalo Shrimp Lettuce Wraps

Published October 28, 2011. By Alyssa Brantley 7 Comments

Buffalo Shrimp Lettuce Wraps

  • Grain free
  • Low carb
  • Primal
  • Shellfish
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Buffalo Shrimp reminds me of my best girlfriends and of our old neighborhood hang out in Old City Philadelphia — Race Street Cafe.

We have shared many plates of their amazing Buffalo Shrimp over cocktails, wine, laughs, cries, proposals, marriages and more. One of the ways I combat my homesickness is to make some Buffalo Shrimp lettuce wraps, pour a big ‘ol glass of wine and call one of my girlfriends. Not quite the same as walking a few blocks to meet up at Race Street but it’ll do for now.

These wraps are quick and easy AND satisfy all the cravings for Buffalo Shrimp while still light enough to fit into Weight Watchers. They are a bit messy, but I like them like that. The sauce is so good, you may consider pouring it into a shot glass and downing it. Don’t say I didn’t warn you!

NOTES:

  • Make sure to use Frank’s Original Red Hot Sauce NOT the Buffalo Sauce or Wing Sauce (they have a bunch of nasty additives in them). If you can’t find it in your grocery store, you can use Crystal Hot Sauce but add a pinch of garlic powder to it. DO NOT use Tabasco. It is a totally different flavor and not meant for Wing Sauce.
  • I like a very flavorful Blue Cheese that is just crumbled on each wrap. If that flavor is too intense for you, I suggest buying a really high quality, chunky blue cheese dressing from the refrigerated section of Whole Foods or your natural grocery store.

Did you make this recipe? Please give it a star rating below!

Buffalo Shrimp Lettuce Wraps
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
 

Buffalo Shrimp Lettuce Wraps

Course: Mains, Party Food
Cuisine: American
Keyword: Buffalo Shrimp Lettuce Wraps
Servings: 3 servings
Calories: 323 kcal
Author: Alyssa Brantley
5 from 1 vote
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Ingredients
  • 2 to 3 cloves garlic smashed and finely chopped
  • 1 pound raw large Shrimp cleaned, shelled, and deveined
  • 3 tablespoons Earth Balance Buttery Spread or organic butter
  • 1/4 cup Franks Original Red Hot Sauce
  • 1 to 2 ribs of celery sliced into 1/4" pieces
  • 1/2 cup crumbled Blue Cheese
  • head of lettuce for serving Boston Bibb, Romaine Leaves, Iceberg
Instructions
To Prepare:
  1. If you haven't already done so, clean, peel, and devein the shrimp (make sure to remove the tails). Prepare the lettuce leaves for serving. Smash the garlic with the back of your knife and finely chop.
  2. Clean and thinly slice the celery.
To Cook:
  1. Heat the Earth Balance in a non stick skillet over medium heat. After about 30 seconds, add in the garlic and cook for 1 minute, stirring constantly.
  2. Pour the hot sauce into the pan.
  3. Serve with lettuce leaves, chopped celery, and blue cheese crumbles. Enjoy!
Nutrition Facts
Buffalo Shrimp Lettuce Wraps
Amount Per Serving
Calories 323 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 6g38%
Cholesterol 397mg132%
Sodium 2196mg95%
Potassium 319mg9%
Carbohydrates 2g1%
Protein 36g72%
Vitamin A 2505IU50%
Vitamin C 9.2mg11%
Calcium 362mg36%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.

Filed Under: 30 Minute Meals, Egg Free, Gluten Free, Grain Free, Low Carb, Mains, Nut Free, One Pot Meals, Primal, Shellfish

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Reader Interactions

Comments

  1. Scott says

    February 2, 2013 at 9:46 am

    These turned out really great, very good idea. Our friends enjoyed them also. They’re a nice healthy way to have “wings”.

    Reply
    • EverydayMaven says

      February 2, 2013 at 7:15 pm

      Excellent Scott – thanks for the feedback!

      Reply
  2. Faith says

    October 30, 2011 at 7:31 am

    I’m a huge fan of Buffalo-style anything and shrimp is such a fun idea! I love how you served them in lettuce cups too — crisp and refreshing!

    Reply
    • EverydayMaven says

      October 30, 2011 at 3:41 pm

      Thanks Faith! These are also good on flatbreads with the cheese smeared into the bread 🙂

      Reply

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