Ingredients
4 tbsp. butter
2 garlic cloves, minced
1/4 c. hot sauce, such as Frank’s
1 tbsp. extra-virgin olive oil
1 lb. shrimp, peeled and deveined, tails removed
Kosher salt
Freshly ground black pepper
1 head romaine, leaves separated, for serving
1/4 red onion, finely chopped
1 rib celery, sliced thin
1/2 c. blue cheese, crumbled
Preparation
Step 1Make buffalo sauce: In a small saucepan over medium heat, melt butter. When melted completely, add garlic and cook until fragrant, 1 minute. Add hot sauce and stir to combine. Turn heat to low while you cook the shrimp.Step 2Make shrimp: In a large skillet over medium heat, heat oil. Add shrimp and season with salt and pepper. Cook, flipping halfway, until pink and opaque on both sides, about 2 minutes per side. Turn off heat and add the buffalo sauce, tossing to coat.Step 3Assemble wraps: Add a small scoop of shrimp to the center of a romaine leaf, then top with red onion, celery, and blue cheese.
Sometimes lettuce wraps can be a little… lackluster. Not these! We keep it simple, taking inspiration from buffalo wing staples—like blue cheese dressing and crunchy carrot and celery sticks—and replace them with sliced celery and fresh crumbled blue cheese. If you’re more of a ranch dressing fan, go ahead and add a little drizzle on top—we’re in full support, especially if you’re not a big fan of spice. Another way to cut the heat is to mix in some butter to your hot sauce, a la our buffalo cauliflower wings recipe. Speaking of, you can definitely keep these vegetarian by swapping in your favorite meatless substitute for shrimp, like our buffalo cauliflower bites or tempeh “wings”. Made these? Let us know how it went in the comments below. Editor’s Note: This recipe was updated on July 15, 2022.
