Select Page

Low-Carb Buffalo Shrimp Lettuce Wraps

Low-Carb Buffalo Shrimp Lettuce Wraps

These easy, low-carb Buffalo Shrimp Lettuce Wraps are spicy, light and delicious topped with celery and blue cheese or ranch dressing. Ready in under 15 minutes!

These easy, low-carb Buffalo Shrimp Lettuce Wraps are spicy, light and delicious topped with celery and blue cheese or ranch dressing.
Buffalo Shrimp Lettuce Wraps

I love lettuce wraps, they are my go-to when I want to eat low-carb. In fact, I have so many lettuce wrap recipes here on my site, everything from Buffalo Chicken Lettuce Wraps, Taco Lettuce Wraps to BLT Lettuce Wraps just to name a few.

These spicy shrimp lettuce wraps are keto, low-carb and gluten-free. An idea I had after a craving for Buffalo Shrimp. You eat them with your hands, so they’re a bit messy. If you prefer to turn this into a salad, simply serve the shrimp over chopped romaine.

I used butter lettuce for these lettuce wraps, but Romaine or Iceberg lettuce works great too. These are great for lunch or a light dinner, you don’t need any fancy equipment, just a skillet. The best part, this whole shrimp dish takes less than 10 minutes to make.

These easy, low-carb Buffalo Shrimp Lettuce Wraps are spicy, light and delicious topped with celery and blue cheese or ranch dressing.Skillet Buffalo Shrimp RecipeThese easy, low-carb Buffalo Shrimp Lettuce Wraps are spicy, light and delicious topped with celery and blue cheese or ranch dressing.

More Lettuce Wrap Recipes:

Buffalo Shrimp Lettuce Wraps

Prep Time: 5 mins

Cook Time: 10 mins

Total Time: 15 mins

These easy, low-carb Buffalo Shrimp Lettuce Wraps are spicy, light and delicious topped with celery and blue cheese or ranch dressing.

  • 1 tablespoon extra-virgin olive oil
  • 1 pound peeled and deveined large shrimp, chopped
  • 2 garlic cloves, minced
  • 1/3 cup hot sauce, such as Frank’s
  • 1 head romaine or butter lettuce, leaves separated, for serving (12 leaves)
  • 1/4 cup red onion, finely chopped
  • 1 rib celery, sliced thin
  • 1/2 cup light blue cheese or ranch dressing, homemade or jarred
  • chopped chives, optional garnish
  • In a large skillet over medium heat, heat oil. Add shrimp and garlic. Cook, flipping halfway, until pink and opaque on both sides, about 2 minutes per side. Turn off heat and add the hot sauce, tossing to coat.

  • Assemble wraps: Add scant 1/4 cup of shrimp to the center of a romaine leaf, then top with dressing, red onion and chives.

Serving: 3wraps, Calories: 242kcal, Carbohydrates: 6.5g, Protein: 25g, Fat: 12g, Saturated Fat: 2g, Cholesterol: 177mg, Sodium: 1222mg, Fiber: 1g, Sugar: 3g

Freestyle Points: 4

Points +: 6

Photo credit: Jess Larson



Created by: Article link

Leave a reply

Your email address will not be published. Required fields are marked *

FOLLOW T4A

PROMO

Recent Comments