Buffalo Shrimp Salad Lettuce Wraps

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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Easy Buffalo Shrimp Salad Lettuce Wraps- a great lunch or easy dinner!

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.

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!

What goes into the lettuce wraps?

• 1 head Boston lettuce, cleaned, leaves separated.
• 1 lb shrimp, peeled and deveined.
• 1 tbsp cornstarch, for getting the shrimp nice and crispy.
• Butter, for cooking the shrimp.
• 1 ½ tbsp hot sauce, such as Frank's Red Hot.
• ½ cup of your favorite ranch dressing. You can also use homemade!
• ¼ cup feta, goat cheese, or blue cheese crumbles. Blue cheese is the more traditional route, but any of these is a great option!
• 1 rib of celery, with leaves, finely chopped. This adds great texture and crunch to the wraps.
• 1 cup grape tomatoes, halved. These are optional, but give a great freshness to the wraps.

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.

Cooking the Shrimp for the wraps

1. In a large nonstick frying pan over medium heat, melt 2 tablespoon 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).

Assembling the Shrimp salad and wraps

While shrimp cools, toss chopped celery, ranch dressing, hot sauce and cheese in a medium bowl. 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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