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A creamy, spicy treat wrapped in a lighter package, these Buffalo Shrimp Salad Lettuce Wraps make a great appetizer, a quick lunch, or a light and easy dinner.


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Looking for a light and easy brunch, lunch or dinner? Give my Buffalo Shrimp Salad Lettuce Wraps a try!

These lettuce wraps are super easy to put together, and ready in 20 minutes. Whether you’re about that low carb life, or just a big buffalo sauce fan- these Buffalo Shrimp Salad Lettuce Wraps are sure to satisfy.

buffalo shrimp salad lettuce wraps

For these Shrimp Salad Lettuce Wraps, I combined crispy, buttery pan fried shrimp with a creamy and spicy dressing, some crumbled cheese and, of course, hot sauce! Wrap that up in some crisp Boston lettuce with some halved grape tomatoes and you’ve got one delicious bite!

Making the Shrimp Salad Lettuce Wraps

To make the wraps, you’ll need to melt some butter, and pan-fry some cornstarch-coated shrimp. Then toss those shrimp with some ranch, hot sauce, chopped celery and crumbled feta, goat cheese or blue cheese. Grab some tomatoes and lettuce leaves- and you’re ready to eat!

These wraps are a great easy lunch, quick no-fuss dinner, or even a great party appetizer. You could even make these in advance for a pot luck, pack them up, and serve them cold on a self-serve platter.

For more great dinner ideas, visit my dinners page!

buffalo shrimp salad lettuce wraps

Buffalo Shrimp Salad Lettuce Wraps

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Appetizer, Brunch, Dinner, lunch, Main Course
Keyword: buffalo sauce, buffalo shrimp, lettuce wraps


  • 1 head Boston lettuce, cleaned, leaves separated
  • 1 lb shrimp, peeled and deveined
  • 1 tbsp cornstarch
  • salt and pepper, to taste
  • 2 tbsp butter
  • 1 1/2 tbsp hot sauce, such as Franks Red Hot
  • 1/2 cup Ranch dressing
  • 1/4 cup feta, goat cheese, or blue cheese crumbles
  • 1 rib of celery, with leaves, finely chopped
  • 1 cup grape tomatoes, halved


  • In a large nonstick frying pan over medium heat, melt 2 tbsp butter until bubbly.
    2. While the butter heats, toss the shrimp and cornstarch in a medium bowl until well coated.
    3. Add coated shrimp to butter in frying pan in and even layer, and cook 2-3 mins per side over until well browned.
    4. Transfer cooked shrimp to a plate and allow to cool slightly (about 3-5 minutes).
    5. While shrimp cools, toss chopped celery, ranch dressing, hot sauce and cheese in a medium bowl.
    6. Add cooled shrimp, toss to combine, and serve on Boston lettuce leaves with sliced tomatoes, and additional hot sauce, if desired.

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