Description
Buffalo Shrimp Lettuce Wraps are a bold and fresh dish made with tender shrimp tossed in a buttery buffalo-style sauce, then served in crisp romaine leaves with crunchy vegetables and creamy blue cheese. This recipe delivers classic spicy flavor in a lighter, refreshing way that works perfectly for lunch, dinner, or sharing as an appetizer.
Ingredients
Shrimp that are peeled, deveined, and tails removed
Extra virgin olive oil
Kosher salt
Freshly ground black pepper
Butter
Fresh garlic cloves, minced
Texas Pete Original Hot Sauce or Crystal Hot Sauce
Romaine lettuce leaves, separated
Red onion, finely chopped
Celery, thinly sliced
Cabot Creamery Blue Cheese or Tillamook Blue Cheese, crumbled
Instructions
1. Melt the butter in a small saucepan over medium heat until fully liquid and smooth
2. Add the minced garlic and cook gently until fragrant while stirring constantly
3. Stir in the hot sauce until fully combined and reduce the heat to keep the sauce warm
4. Heat olive oil in a large skillet over medium heat until shimmering
5. Add the shrimp in a single layer and season with salt and black pepper
6. Cook the shrimp until pink and opaque on both sides, turning once during cooking
7. Remove the skillet from heat and pour the warm buffalo sauce over the shrimp
8. Toss gently until all shrimp are evenly coated
9. Arrange romaine leaves on a serving platter
10. Spoon buffalo shrimp into the center of each lettuce leaf
11. Top with chopped red onion, sliced celery, and crumbled blue cheese
12. Serve immediately while warm and crisp
Notes
Fresh shrimp provide the best flavor and texture, but frozen shrimp can be used if fully thawed and patted dry
Avoid overcooking the shrimp to keep them tender and juicy
The buffalo sauce can be prepared ahead of time and reheated gently before use
Adjust the amount of hot sauce to control the level of heat
Assemble the wraps just before serving to keep the lettuce crisp
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American