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If you’re craving classic Buffalo wing flavor but want something lighter and fresher, these Buffalo Shrimp Lettuce Wraps deliver. Plump shrimp tossed in spicy Buffalo sauce are tucked into crisp lettuce cups with crunchy veggies and creamy dressing. It’s a quick, balanced meal perfect for weeknights or entertaining.

Why You’ll Love This Buffalo Shrimp Lettuce Wraps

Flavor & Texture: Spicy shrimp, crisp lettuce, and creamy dressing create a party in your mouth.
Light Yet Satisfying: All the bold Buffalo flavor without the heaviness.
Quick & Simple: From fridge to table in about 20 minutes.
Endlessly Customizable: Easily tailor toppings and dressing to your taste.

Ingredients & Tools

450 g large raw shrimp, peeled and deveined
3 tbsp unsalted butter
60 ml Frank’s RedHot Original Cayenne Pepper Sauce
1 tsp garlic powder
1 tsp smoked paprika
1 head of butter or romaine lettuce
2 celery stalks, finely chopped
1 large carrot, julienned or grated
120 ml blue cheese or ranch dressing
50 g crumbled blue cheese (optional, for garnish)
2 spring onions, thinly sliced
1 tbsp olive oil
Salt and black pepper to taste

Tools: A large skillet, a medium mixing bowl, and a set of measuring spoons.

Notes: The quality of your shrimp and hot sauce really matters here. Using large, fresh shrimp ensures a meaty texture, and Frank’s provides that authentic, vinegary Buffalo tang you’re looking for. Don’t skip the smoked paprika—it adds a subtle, smoky depth that makes the sauce incredible.

Nutrition (per serving)

Calories:	320 kcal
Protein:	25 g
Fat:	20 g
Carbs:	8 g
Fiber:	2 g

Serves: 3 | Prep Time: 15 mins | Cook Time: 8 mins | Total Time: 23 mins

Before You Start: Tips & Ingredient Notes

Pat your shrimp completely dry. This is the single most important step for getting a good sear on your shrimp instead of steaming them. Wet shrimp will release too much water into the pan.
Why Frank’s hot sauce? For the most authentic Buffalo flavor, Frank’s RedHot Original is the gold standard. Its specific vinegar and cayenne pepper profile is what defines the classic sauce—other hot sauces can taste quite different.
Choose the right lettuce. Butter lettuce leaves are soft and pliable, making them perfect little cups. Romaine hearts are sturdier and have a great crunch. Either works, but avoid iceberg as it can be too brittle and difficult to fill.
Don’t have blue cheese dressing? No problem! A good quality ranch or even a creamy cilantro-lime dressing works beautifully here and helps tame the spice for those who prefer a milder experience.

How to Make Buffalo Shrimp Lettuce Wraps

Step 1: Prepare Your Shrimp & Veggies. If your shrimp aren’t already prepared, peel and devein them, leaving the tails on or off based on your preference. Pat them thoroughly dry with paper towels—this is crucial for browning. Then, season them lightly with salt, black pepper, and the smoked paprika. While you’re at it, wash and separate your lettuce leaves, and chop your celery, carrot, and spring onions. Having your mise en place ready makes the cooking process seamless and fast.

Step 2: Make the Legendary Buffalo Sauce. In a small saucepan over low heat, melt the butter. Once melted, whisk in the Frank’s RedHot sauce and the garlic powder. Let it simmer gently for just a minute until it’s well combined and fragrant. You’ll notice the sauce will thicken slightly and become beautifully glossy. Take it off the heat and set it aside. The trick is to not let it boil vigorously, as you don’t want to break the emulsion.

Step 3: Cook the Shrimp to Perfection. Heat the olive oil in a large skillet over medium-high heat. When the oil is shimmering, add the shrimp in a single layer, making sure not to overcrowd the pan. Cook for about 2-3 minutes per side, until they’re pink, opaque, and lightly caramelized on the edges. You should hear a good sizzle when they hit the pan. Overcooking will make them rubbery, so be vigilant!

Step 4: Sauce Those Shrimp! Once the shrimp are cooked, reduce the heat to low. Pour your prepared Buffalo sauce over the shrimp in the skillet. Gently toss the shrimp for about 30 seconds to a minute, ensuring every single one is generously coated in that vibrant orange-red sauce. The shrimp will soak up the flavor beautifully. You can let it bubble for a few more seconds if you like a tackier sauce coating.

Step 5: Assemble Your Wraps. Now for the fun part! Lay out your crisp lettuce leaves on a serving platter. Spoon the saucy shrimp into the center of each leaf. Top with a handful of the fresh, chopped celery and carrot for that essential crunch. Drizzle generously with the blue cheese or ranch dressing, and finish with a sprinkle of extra blue cheese crumbles and sliced spring onions for a pop of color and freshness.

Storage & Freshness Guide

Fridge: Store leftover sauced shrimp in an airtight container for up to 2 days.
Freezer: Freezing not recommended—shrimp will become rubbery upon thawing.
Reviving: Gently reheat shrimp in a skillet with a splash of water to loosen sauce.

Serving Suggestions

Complementary Dishes

Classic Crispy Fries — The ultimate pairing for anything Buffalo-style. Their salty, starchy goodness is perfect for scooping up any leftover sauce and shrimp that might escape your wrap.
Cooling Cucumber Salad — A simple salad with thin-sliced cucumbers, red onion, and a light vinegar dressing provides a refreshing, palate-cleansing counterpoint to the spicy shrimp.
Baked Sweet Potato Wedges — Their natural sweetness beautifully offsets the heat from the Buffalo sauce, adding another delicious and healthy element to your meal spread.

Drinks

Ice-Cold Lager — A crisp, cold beer is the classic companion to spicy food, helping to cool the palate and enhance the overall flavor experience.
Sparkling Water with Lime — For a non-alcoholic option, the bubbles and citrus cut through the richness and spice perfectly, keeping everything feeling light and fresh.

Something Sweet

Simple Vanilla Bean Ice Cream — After the heat, a few scoops of high-quality vanilla ice cream are incredibly soothing. The creamy, cold vanilla is a dream with the lingering spice.

Top Mistakes to Avoid

Overcrowding the skillet. If you dump all the shrimp in at once, they’ll steam instead of sear. Cook in batches if necessary to get that beautiful, flavorful browning on the outside.
Overcooking the shrimp. Shrimp cook in a flash and go from tender to tough and rubbery very quickly. The moment they turn opaque and form a loose “C” shape, they’re done. Pull them off the heat immediately.
Using the wrong lettuce. Fragile or overly brittle lettuce like iceberg will crack and make a mess. Stick with flexible butter lettuce or sturdy romaine hearts for a mess-free eating experience.
Skipping the veggie prep. The fresh, crunchy celery and carrot aren’t just garnish—they’re essential for texture and balance. Without them, the wraps can feel a bit one-note and overly rich.

Expert Tips

Buffalo Shrimp Lettuce Wraps

Cost Level $$

Category Shrimp Recipes

Difficulty Medium

Cuisine American, southern-us

Servings 3

Total Time 23 minutes

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Make delicious Buffalo Shrimp Lettuce Wraps in just 20 minutes! Get the easy recipe for this spicy, low-carb meal that's perfect for dinner or parties.

Ingredients

For the Shrimp & Sauce:

450 g large raw shrimp (peeled and deveined)
3 tbsp unsalted butter
60 ml Frank's RedHot Original Cayenne Pepper Sauce
1 tsp garlic powder
1 tsp smoked paprika
1 tbsp olive oil
Salt and black pepper (to taste)

For the Wraps & Toppings:

1 head butter or romaine lettuce
2 stalks celery (finely chopped)
1 large carrot (julienned or grated)
120 ml blue cheese or ranch dressing
50 g crumbled blue cheese (optional, for garnish)
2 spring onions (thinly sliced)

Instructions

01
Prepare Your Shrimp & Veggies. If your shrimp aren't already prepared, peel and devein them, leaving the tails on or off based on your preference. Pat them thoroughly dry with paper towels—this is crucial for browning. Then, season them lightly with salt, black pepper, and the smoked paprika. While you’re at it, wash and separate your lettuce leaves, and chop your celery, carrot, and spring onions. Having your mise en place ready makes the cooking process seamless and fast.
02
Make the Legendary Buffalo Sauce. In a small saucepan over low heat, melt the butter. Once melted, whisk in the Frank's RedHot sauce and the garlic powder. Let it simmer gently for just a minute until it's well combined and fragrant. You’ll notice the sauce will thicken slightly and become beautifully glossy. Take it off the heat and set it aside. The trick is to not let it boil vigorously, as you don't want to break the emulsion.
03
Cook the Shrimp to Perfection. Heat the olive oil in a large skillet over medium-high heat. When the oil is shimmering, add the shrimp in a single layer, making sure not to overcrowd the pan. Cook for about 2-3 minutes per side, until they’re pink, opaque, and lightly caramelized on the edges. You should hear a good sizzle when they hit the pan. Overcooking will make them rubbery, so be vigilant!
04
Sauce Those Shrimp! Once the shrimp are cooked, reduce the heat to low. Pour your prepared Buffalo sauce over the shrimp in the skillet. Gently toss the shrimp for about 30 seconds to a minute, ensuring every single one is generously coated in that vibrant orange-red sauce. The shrimp will soak up the flavor beautifully. You can let it bubble for a few more seconds if you like a tackier sauce coating.
05
Assemble Your Wraps. Now for the fun part! Lay out your crisp lettuce leaves on a serving platter. Spoon the saucy shrimp into the center of each leaf. Top with a handful of the fresh, chopped celery and carrot for that essential crunch. Drizzle generously with the blue cheese or ranch dressing, and finish with a sprinkle of extra blue cheese crumbles and sliced spring onions for a pop of color and freshness.