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Buffalo Shrimp Lettuce Wraps


  • 4 tbsp. butter

  • 2 garlic cloves, minced

  • 1/4 c. hot sauce, such as Frank's

  • 1 tbsp. extra-virgin olive oil

  • 1 lb. shrimp, peeled and deveined, tails removed

  • Kosher salt

  • Freshly ground black pepper

  • 1 head romaine, leaves separated, for serving

  • 1/4 red onion, finely chopped

  • 1 rib celery, sliced thin

  • 1/2 c. blue cheese, crumbled


For step 1 make your buffalo sauce. Use a small saucepan over medium heat with butter. When melted completely, add garlic and cook until fragrant, 1 minute. Add hot sauce and stir to combine. Turn heat to low while you cook the shrimp.

For step 2 make your shrimp. Use a large skillet over medium heat, heat oil. Add shrimp and season with salt and pepper. Cook, flip halfway, until pink and opaque on both sides, about 2 minutes per side. Turn off heat and add the buffalo sauce, tossing to coat.

Now the final step will be to assemble your wrap. Add a small scoop of shrimp to the center of a romaine leaf, then top it off with red onion, celery, and blue cheese.

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