Buffalo Shrimp Lettuce Wraps (Keto + Paleo)

These spicy Buffalo Shrimp Lettuce Wrap Tacos are fast, flavorful, and ready to Taco Tuesday your face off! Each tasty taco is gluten-free, paleo-friendly, and keto friendly too. Woot!

  • 1 lb raw Marina del Rey peeled + cleaned frozen shrimp thawed
  • 1/3 cup Buffalo Sauce*
  • 2 tsp oil or butter for sautéing
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne pepper
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 6-12 leaves of romaine or Bibb lettuce leaves**

  • shredded carrots
  • chopped red bell pepper
  • chopped or sliced jalapeño pepper
  • pickled carrots or pickled jalapeños 
  • shredded cabbage or slaw
  • chopped red onion
  • chopped green onion
  • fresh cilantro
  • crushed red pepper flakes
  • extra red hot sauce for drizzling

  • Set defrosted shrimp in the fridge, covered, while you prep your tacos.
  • Wash lettuce and chop your choice of veggies from the topping list.
  • Heat a large pan or skillet to medium-high heat with 2 tsp of butter or oil (I used butter) and sauté your shrimp. Season with paprika, garlic powder, cayenne pepper, salt, and black pepper. Cook on each side for about 2 minutes until shrimp curl and become opaque. The cook time will depend on the heat setting you choose and the size of your shrimp, but regardless they’ll be perfectly cooked in a matter of minutes. 

Next instruction recipe in : www.peasandcrayons.com

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