I am always looking for great ways to make an easy dinner quickly but not lacking in flavor. These Epic Buffalo Shrimp Lettuce Wraps fit the bill! These wraps are so full of flavor and texture in each and every bite!

I love being able to find a way to include a lot of veggies and protein into a meal. These lettuce wraps really allow for a lot of flavor in each bite and a lot of nutrients as well. They are the epitome of summer all wrapped up in lettuce!

Plate full of delicious grilled shrimp paired with onions, peppers, cheese and laid on a bed of greens. #shrimp #lettucewraps #summer #dinner

Epic Buffalo Shrimp Lettuce Wrap Recipe

1 Lb Wild Caught Shrimp (I used Trader Joe’s wild caught Red Argentinian Shrimp)
1/2 cup Franks Red Hot Buffalo wings sauce
1 head Butter Lettuce (I used Sun Valley Farm)
2 Organic Bell Peppers
1 Yellow Onion
One container Crumbled Goat Cheese (sub for feta if you don’t like goat cheese)
Handful Radishes
Organic Apple Cider Vinegar
3 Organic Green Onions

Shrimp Lettuce Wrap Instructions

Turn Bbq on & place on medium to low setting. With having the shrimp on you don’t want to over cook or burn them. Slice the bell pepper and onions and place in grill pan. If you don’t have a pan just slice a bit larger to make sure they don’t slip into the Bbq. Thaw shrimp and toss in a little avocado oil to help keep it non stick. Place in grill pan and place on Bbq. Check the veggies and shrimp every 3 min to move them around to not burn and also remove as soon as they are done. As soon as the shrimp come off the Bbq toss with Buffalo wing sauce, the amount will depend on if you like it saucy or not. I poured 1/2 cup over my shrimp.
As soon as the shrimp come off the Bbq toss with Buffalo wing sauce, the amount will depend on if you like it saucy or not. I poured 1/2 cup over my shrimp.
Slice up the green onion using the white and green part. Lay out the butter lettuce, top with bell pepper, onions, shrimp, radishes, crumbled goat cheese and green onions.

Picture of a white platter full of color brimming from the buffalo shrimp lettuce wraps topped with crumbled goat cheese. For more recipes and travel blogs check out www.sprouting-vitality.com #kenzinthekitch #sproutingvitality #mckenzieonthemove — Buffalo Shrimp Lettuce Wraps out on the patio for the perfect summer dinner!

This recipe is the perfect way to wow guests with little effort. The bright colors really pop on a white serving dish and your guests will love the flavors! Possibly the easiest way to get a meal on the table but not lack in flavor, you will find yourself very satisfied after these!

Buffalo Shrimp Lettuce Wraps

McKenzie

Delicious Lettuce Wraps filled with so many incredible flavors. Wild Caught shrimp, peppers, radishes and goat cheese bring everything into each bite!

Print Recipe Pin Recipe

Prep Time 5

Cook Time 10

Course Main Course

Servings 6 lettuce wraps

Equipment

BBQ/ Grill

Ingredients

1 Lbs Wild Caught Shrimp I used Trader Joe's wild caught Red Argentinian Shrimp)
1/2 cup Franks Red Hot Buffalo wings sauce
1 head Butter Lettuce I used Sun Valley Farm
2 Organic Bell Peppers
1 Yellow Onion
1 container Crumbled Goat Cheese sub for feta if you don't like goat cheese
1 handful Radishes
Organic Apple Cider Vinegar
3 Organic Green Onions

Instructions

Turn Bbq on & place on medium to low setting. With having the shrimp on you don’t want to over cook or burn them. Slice the bell pepper and onions and place in grill pan. If you don’t have a pan just slice a bit larger to make sure they don’t slip into the Bbq. Thaw shrimp and toss in a little avocado oil to help keep it non stick. Place in grill pan and place on Bbq. Check the veggies and shrimp every 3 min to move them around to not burn and also remove as soon as they are done.
As soon as the shrimp come off the Bbq toss with Buffalo wing sauce, the amount will depend on if you like it saucy or not. I poured 1/2 cup over my shrimp.
As soon as the shrimp come off the Bbq toss with Buffalo wing sauce, the amount will depend on if you like it saucy or not. I poured 1/2 cup over my shrimp.
Slice up the green onion using the white and green part. Lay out the butter lettuce, top with bell pepper, onions, shrimp, radishes, crumbled goat cheese and green onions.