Keto Buffalo Shrimp Lettuce Wraps Recipe
A spicy, low-carb twist on classic buffalo wings ready in 20 minutes!
KEY INFO
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Servings: 4
- Calories: 245 per serving
- Fat: 18g
- Protein: 24g
- Net Carbs: 2g
- Difficulty: Easy
- Tags: Keto, Low-Carb, Gluten-Free
EQUIPMENT NEEDED
- Large skillet (or wok)
- 2 mixing bowls
- Sharp knife and cutting board
- Tongs
- (Alternative: Use kitchen scissors instead of knife)
INGREDIENTS
For the Shrimp:
- 1 pound (450g) large shrimp, peeled and deveined
- 2 tablespoons (30g) butter or olive oil
- 1/3 cup (80ml) buffalo wing sauce
- 2 cloves garlic, minced
- 1/4 teaspoon paprika
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For Assembly:
- 1 head romaine or butter lettuce, separated into leaves
- 1/4 cup red onion, finely diced
- 1 celery rib, thinly sliced
- 1/4 cup blue cheese crumbles (or feta for milder taste)
- Ranch or blue cheese dressing (optional)
- Green onions for garnish
METHOD
- Pat shrimp dry with paper towels
- Heat butter in skillet over medium-high heat until foamy
- Add shrimp and garlic, cook 2-3 minutes per side until pink and opaque
- Pour buffalo sauce over shrimp, toss to coat (20-30 seconds)
- Remove from heat immediately when sauce coats evenly
- Assemble wraps: lettuce leaf → shrimp → toppings → dressing
CRUCIAL TIPS
- Don’t overcrowd the pan – cook shrimp in batches if needed
- Shrimp should form a ‘C‘ shape when properly cooked – ‘O‘ shape means overcooked
- Pat lettuce leaves dry to prevent soggy wraps
- Warm sauce slightly if it’s straight from fridge
STORAGE & TIPS
- Store components separately up to 2 days
- Best eaten fresh
- To reheat: warm shrimp gently in skillet
- Doubles easily for larger groups
- Can prep vegetables ahead
VARIATIONS
- Swap shrimp for chicken
- Make it into a bowl with chopped lettuce
- Use coconut aminos instead of buffalo sauce for less heat
- Add avocado for extra healthy fats
