You’ve had Buffalo wings. You’ve had Buffalo Ranch dressing, maybe over coleslaw or another salad. But have you ever tried Buffalo shrimp? The light crunch of the shrimp is a perfect vehicle for the bold flavor of the sauce, and the effect is a nice twist on the typical uses for Buffalo flavor. And that’s without mentioning all the nutrition you’ll get from the shrimp – they really are full of the good stuff.
For the Buffalo sauce, you can use your own – or if you don’t already have a favorite Paleo way to make it, there’s one in the first recipe on this page.
If you do dairy, you could always go for the classic addition and sprinkle a little bleu cheese over the salad – but if not, it’s still a tasty and much healthier substitute for deep-fried wings coated in sauce full of mystery ingredients. And as an extra bonus, you don’t even have to get Buffalo sauce all over everything within 3 feet of your mouth to enjoy the taste! Try it with some grilled or baked sweet potatoes, or maybe some bacon-roasted cauliflower for an extra side, and dig in. Adapted from add a pinch.
Buffalo Shrimp Recipe
Protein: 27g / %
Carbs: 10g / %
Fat: 2g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 1 lb. shrimp, peeled and deveined;
- 1 clove garlic, minced;
- 4 cups mixed greens;
- ⅓ cup Buffalo sauce (if you don’t have a favorite recipe, use the one in the first recipe on this page);
- 1 small red onion, sliced;
- 1 cucumber, sliced;
- 6 oz. cherry tomatoes, halved;
- Cooking fat;
- Melt cooking fat in a skillet placed over a medium heat.
- Add the shrimp and garlic, and cook for about 5 minutes.
- Add the buffalo sauce. Cook for another 2 minutes and set aside.
- Serve the shrimp over the salad greens topped with cucumber, tomatoes, and onion.
- Drizzle any remaining sauce on top.