Pappy’s Buffalo Shrimp Lettuce Wraps 

Keto, Paleo, Gluten-Free these lettuce wrap “tacos” are fast, flavorful, and simple to prepare.  Buffalo sauce isn’t just for wings as you will see from this versatile recipe.  

Serves: 6 people
Cook time: 20 minutes hours

Ingredients 

  • 1lb raw peeled and cleaned frozen shrimp thawed 

  • 1 bottle of Pappy’s Buffalo Sauce 

  • 2 tsp oil or butter for sautéing 

  • 2 teaspoons Pappy's Fajitas Seasoning

  • 1 teaspoon paprika 

  • 6-8 leaves of romaine or Bibb lettuce leaves 

  • Suggested “taco” toppings as desired 

  • Shredded carrots 

  • Avocado slices 

  • Mango slices

  • Chopped red onion

  • Fresh cilantro

  • Crushed red pepper flakes

  • Shredded cabbage 

  • Extra buffalo sauce for drizzling

Instructions 

  • Defrost shrimp, pat dry and set aside 

  • Wash lettuce place on paper towel to dry and prep veggie toppings

  • Heat a large pan to medium high heat with 2 tsp of butter or oil and sauté shrimp.  Season with Pappy’s Fajitas Seasoning and paprika.  Cook on each side for about 2 minutes until shrimp curl and become opaque.  The cook time will depend on size of shrimp and heat setting of pan.  

  • Add Pappy’s Buffalo Sauce to pan and mix to coat while the pan is still hot. 

  • Shrimp may be added to the tacos whole or chopped up into bite size pieces.  

  • Pile the shrimp on your lettuce and top with your choice of toppings.  This would also be delicious on a corn tortilla or on a burrito bowl.

Nash