These spicy buffalo shrimp lettuce wraps are full of crispy, crunchy, lettuce and shrimp, covered in delicious buffalo sauce.
- 1 lb shrimp (deveined and tail off)
- 1/3 cup flour
- 1 egg
- 1/3 cup buffalo sauce
- 1/4 cup extra virgin olive oil
- 1 head of butter lettuce
- 1/2 cup shredded cabbage/coleslaw mix
- Ranch or blue cheese dressing to drizzle on top
Separate your leaves of butter lettuce, wash and dry, place each leaf in your serving dish.
Wash and dry your coleslaw mix and place a small handful in each leaf of lettuce on the serving dish.
Rinse your shrimp well and set aside.
Pour your olive oil into a non-stick pan and turn to medium-high heat. When oil has heated up, toss each shrimp in the egg, then coat in flour (make sure you shake off any excess flour) and place in pan.
Cook each side of the shrimp approximately 3 minutes.
When cooked evenly on both sides, remove shrimp from the pan and toss in a bowl with buffalo sauce.
Transfer 4-5 shrimp to each lettuce wrap.
Drizzle the top of each wrap with ranch or blue cheese dressing.