These Spicy Buffalo Shrimp Lettuce Wraps are a fun, healthy way to get the zippy flavor of buffalo sauce without the bun or the fryer. I first tested this idea as a weeknight shortcut and loved how quickly the shrimp come together while staying bright and crunchy. If you like bold, fast meals you’ll find this recipe both satisfying and easy to adapt to your pantry staples, similar to a creamy protein-packed pasta bowl in convenience.
Why Make This Recipe
- Fast: Shrimp cook in under 6 minutes, so dinner is ready in a flash.
- Flavorful: Buffalo sauce plus a touch of butter, honey, and smoked paprika creates layers of sweet, tangy, and smoky heat.
- Low-carb and nutrient-dense: Wrapped in butter or Boston lettuce, each wrap is light and packed with protein.
- Crowd-pleasing: Great for casual dinners, game day, or build-your-own taco nights.
- Personal note: I love this recipe because it delivers big flavor from a few ingredients and cleans up fast—perfect for busy nights or last-minute guests, and it pairs well with lighter snacks like the spicy shrimp sushi stacks for a party spread.
Recipe Overview
- Prep time: 10 minutes (peeling/deveining if needed)
- Cook time: 5–7 minutes
- Total time: 15–20 minutes
- Servings: 4 (about 8–12 wraps)
- Difficulty: Easy
- Method: Quick sauté of shrimp in a hot skillet, toss with buffalo sauce, assemble in crisp lettuce leaves with slaw and cooling toppings.
My Experience Making This Recipe
When I first tested this, timing the shrimp and slaw prep was the challenge—shrimp cook so quickly they can overcook while you finish toppings. I solved that by making the slaw first and keeping the sauce warm in a small pan while the shrimp finish, which keeps everything hot and perfectly textured.
How to Make Spicy Buffalo Shrimp Lettuce Wraps
Start by patting 1 lb large shrimp (16–20 count), peeled and deveined, dry and seasoning with 1/2 tsp salt and 1/4 tsp smoked paprika. Heat a 10-inch cast-iron or heavy skillet over medium-high until shimmering (about 375°F surface temperature), add 1 tbsp neutral oil, then sauté shrimp 1.5–2 minutes per side until opaque and curled into a “C.” Toss shrimp with a quick sauce made from 1/2 cup Frank’s-style hot sauce, 2 tbsp unsalted butter (or vegan butter), and 1 tbsp honey off the heat. Spoon into Boston or butter lettuce leaves and top with a simple slaw (2 cups shredded cabbage, 2 tbsp plain yogurt or mayo, 1 tsp apple cider vinegar, salt).
Expert Tips for Success
- Pat shrimp very dry before cooking to get a good sear; moisture steams instead of browns.
- Use a hot, well-seasoned cast-iron skillet or heavy nonstick pan so shrimp develop color quickly without sticking.
- Toss sauce off the heat—add butter to the sauce last and remove from heat to avoid breaking the emulsion.
- Watch for doneness visually: shrimp should be opaque with no translucent center and form a loose “C.” For food safety, target an internal temp near 145°F if you use a thermometer.
- Make the slaw and prep toppings ahead; keeping sauce and shrimp separate until service preserves lettuce crunch.
(For other quick wrap ideas and flavors, you can peek at a simple Thai peanut chicken wraps for inspiration.)
How to Serve Spicy Buffalo Shrimp Lettuce Wraps
- Assembly bar: Lay out shrimp, lettuce cups, slaw, blue cheese crumbles, and pickled celery so guests build their own.
- As a light meal: Serve with grilled corn or a simple quinoa salad for more substance.
- Party bites: Halve shrimp and place two per lettuce cup for an appetizer platter.
- Presentation tip: Use Boston lettuce leaves stacked in a bowl and spoon shrimp directly into the center for neat, handheld wraps and a colorful display paired with a warming bowl like mulligatawny soup.
Storage and Reheating Guide
Store components separately for best texture: keep cooked shrimp and sauce in an airtight container in the fridge for up to 3 days. Prepared slaw keeps 2–3 days in a sealed container. Do not refrigerate lettuce wrapped with hot shrimp—wraps get soggy quickly.
To reheat shrimp, warm gently in a skillet over low heat with a tablespoon of water or a splash of oil for 2–3 minutes, or heat in a 300°F oven for 6–8 minutes until warmed through. You can freeze cooked shrimp (no lettuce) in a freezer-safe container for up to 2 months; thaw in the refrigerator before reheating.
Recipe Variations
- Gluten-free: This recipe is naturally gluten-free if your hot sauce and other condiments are certified GF.
- Dairy-free: Use vegan butter or 2 tbsp olive oil in the sauce and swap yogurt slaw for a vinaigrette.
- Milder: Reduce hot sauce to 1/4 cup and add 2 tbsp honey to balance heat for kids.
- Protein swap: Substitute 1 lb firm tofu cubes (press first) or thin chicken strips and cook until just done; try a sushi-inspired twist like the sushi-style shrimp stacks for different textures.
Nutritional Highlights
- High-protein: Shrimp are lean and supply about 20–24 g protein per 3.5 oz (100 g) serving.
- Low-carb: Using lettuce wraps keeps carbs low and makes this suitable for many low-carb or keto plans.
- Allergens: Contains shellfish; may contain dairy if you use butter or blue cheese. Adjust as needed for allergies and intolerances.
- Portion guidance: Plan ~4 oz shrimp per person for a hearty main, or 2–3 oz per person for appetizer portions.
Troubleshooting Common Issues
- Rubber shrimp: That means overcooking. Cook 1/2–1 inch shrimp about 1.5–2 minutes per side and remove when opaque. Let carryover heat finish them.
- Soggy lettuce: Assemble just before serving and keep sauce in a small bowl for guests to add. Chill lettuce thoroughly before using.
- Sauce separates: Don’t boil the sauce after adding butter; whisk off heat and finish with a little water or extra hot sauce if it gets too thick.
Frequently Asked Questions
Q: Can I use frozen shrimp and how should I thaw them?
A: Yes. Thaw frozen shrimp overnight in the refrigerator or quickly under cold running water in a sealed bag for 10–15 minutes. Pat completely dry before cooking to ensure a good sear.
Q: How hot is “buffalo” and how can I control the heat?
A: Buffalo uses cayenne-forward hot sauce (like Frank’s). For medium heat, use 1/2 cup hot sauce with 2 tbsp butter. To tame it, use 1/4 cup hot sauce and 2–3 tbsp honey or mix in a mild BBQ sauce.
Q: Can I make these ahead for a party?
A: Prep shrimp and slaw up to 1 day ahead and refrigerate separately. Toast or wash lettuce the same day and assemble close to serving for best texture.
Q: What lettuce is best for wraps?
A: Boston and butter lettuce have cup-like leaves and a tender bite, making them ideal. Iceberg works if you prefer a crisp crunch but is less pliable for folding.
Conclusion
If you want another simple, plated variation of buffalo shrimp in a handheld format, check out this related take: Buffalo Shrimp Lettuce Wrap Tacos – Peas and Crayons.
Spicy Buffalo Shrimp Lettuce Wraps
- Total Time: 20 minutes
- Yield: 4 servings (about 8–12 wraps)
- Diet: Low-Carb
Description
A fun and healthy way to enjoy the bold flavors of buffalo sauce wrapped in crisp lettuce leaves, perfect for quick dinners or parties.
Ingredients
- 1 lb large shrimp (16–20 count), peeled and deveined
- ½ tsp salt
- ¼ tsp smoked paprika
- 1 tbsp neutral oil
- ½ cup Frank’s-style hot sauce
- 2 tbsp unsalted butter (or vegan butter)
- 1 tbsp honey
- 2 cups shredded cabbage
- 2 tbsp plain yogurt or mayo
- 1 tsp apple cider vinegar
- Boston or butter lettuce leaves for wrapping
Instructions
- Pat shrimp dry and season with salt and smoked paprika.
- Heat oil in a skillet over medium-high heat until shimmering.
- Sauté shrimp for 1.5-2 minutes per side until they are opaque and curled into a “C.”
- Off the heat, toss shrimp with hot sauce, butter, and honey.
- Spoon shrimp into lettuce leaves and top with slaw mixture.
- Serve immediately with toppings as desired.
Notes
For a milder version, reduce hot sauce and increase honey. Make slaw ahead for easier assembly.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Appetizer
- Method: Sautéing
- Cuisine: American