Buffalo Shrimp Lettuce Wraps
Crisp romaine leaves hold buttery buffalo shrimp, crunchy celery and red onion, and crumbled blue cheese.
15 min
Prep
15 min
Cook
4
Serves
460
Calories
Macros · per serving
48g protein
9g carbs
24g fat
Ingredients
For 4 servings
- 800 g shrimp
- 500 g romaine lettuce
- 120 g celery
- 80 g red onion
- 100 g blue cheese
- 60 g butter
- 90 ml hot sauce
- 15 ml olive oil
- 2 clove garlic
- 0.25 tsp salt
- 0.25 tsp black pepper
Instructions
- 1
Wash and dry the lettuce and celery. Finely chop the onion, thinly slice the celery, mince the garlic and crumble the blue cheese.
- 2
Use chilled, raw shrimp purchased peeled, deveined and with tails removed. Pat dry with paper towels and season with the salt and pepper.
- 3
Heat half the olive oil in a 30 cm (12-inch) frying pan over medium-high heat for 1 minute. Meanwhile, arrange the lettuce into 12–16 cups on a platter, doubling up smaller leaves as needed.
- 4
Add half the shrimp in a single layer. Cook for approximately 2 minutes per side, until opaque throughout and the thickest part reaches 63°C/145°F. Transfer to a bowl. Add the remaining oil and repeat with the remaining shrimp.
- 5
Remove the pan from the heat for 30 seconds and turn the hob to low. Add the butter, return the pan to the low heat and let it melt. Stir in the garlic for 30 seconds, then add the hot sauce and stir for another 30 seconds.
- 6
Turn off the heat, return all the shrimp and their juices to the pan, and toss until evenly coated with the buffalo sauce.
- 7
Divide the shrimp and all the sauce among the lettuce cups. Add the celery, onion and blue cheese, then serve immediately, dividing the wraps equally among four people.
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