Buffalo Shrimp Lettuce Wraps

keto Buffalo Shrimp Lettuce Wraps
Buffalo Shrimp Lettuce Wraps
Meet your new favorite low-carb lunch. It's super-flavorful, fresh, and it's ready in under an hour! 

Ingredients Buffalo Shrimp Lettuce Wraps
  • 1/4 tbsp.butter
  • 2garlic 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
  • 1head romaine, leaves separated, for serving
  • 1/4red onion, finely chopped
  • 1rib celery, sliced thin
  • 1/2 c.blue cheese, crumbled

Directions Buffalo Shrimp Lettuce Wraps
  • Make 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.
  • Make 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.
  • Assemble wraps: Add a small scoop of shrimp to the center of a romaine leaf, then top with red onion, celery, and blue cheese.
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