Save Plump shrimp tossed in spicy buffalo sauce, wrapped with crisp lettuce, creamy ranch, and tangy vegetables for a zesty, satisfying meal.
The first time I made these wraps, I was craving something bold yet refreshing. This combination of spicy shrimp, crunchy veggies, and cool ranch dressing instantly hit the spot for everyone at the table.
Ingredients
- Shrimp: 1 lb (450 g) large shrimp, peeled and deveined
- Olive oil: 1 tbsp
- Garlic powder: 1/2 tsp
- Smoked paprika: 1/2 tsp
- Salt: 1/4 tsp
- Black pepper: 1/4 tsp
- Buffalo sauce: 1/4 cup (60 ml) hot sauce (e.g. Franks RedHot)
- Unsalted butter: 2 tbsp melted
- Honey: 1 tsp
- Flour tortillas: 4 large (10-inch/25 cm)
- Iceberg lettuce: 1 cup shredded
- Carrot: 1/2 cup julienned
- Celery: 1/2 cup thinly sliced
- Red onion: 1/4 cup thinly sliced
- Ranch or blue cheese dressing: 1/3 cup
Instructions
- Season the shrimp:
- In a bowl, toss shrimp with olive oil, garlic powder, smoked paprika, salt, and black pepper.
- Cook the shrimp:
- Heat a large skillet over medium-high. Add shrimp and cook 2–3 minutes per side, until pink and opaque. Remove from heat.
- Make buffalo sauce:
- In a separate bowl, mix hot sauce, melted butter, and honey. Toss cooked shrimp in the buffalo sauce until coated.
- Warm the tortillas:
- Warm tortillas in a dry skillet or microwave until pliable.
- Assemble the wraps:
- Spread ranch or blue cheese dressing down the center of each tortilla. Add lettuce, carrots, celery, and red onion. Top with buffalo shrimp.
- Wrap and serve:
- Roll up each tortilla tightly to form a wrap, folding in the ends. Slice in half if desired. Serve immediately.
Save This recipe became an instant family favorite after a backyard dinner one summer night. Now my kids request it often, especially when we have friends over for casual get-togethers.
Serving Suggestions
Pair these wraps with a simple side salad, sweet potato fries, or kettle chips. A chilled glass of Sauvignon Blanc or a crisp lager complements the bold flavors perfectly.
Ingredient Swaps
Substitute grilled chicken or tofu for the shrimp if you want a different protein. Blue cheese dressing can take the place of ranch for a tangier flavor, and lettuce wraps work for a low-carb version.
Make-Ahead Tips
Prep the vegetables and buffalo shrimp ahead of time and store them separately in the refrigerator. Assemble the wraps just before serving for the freshest texture.
Save Enjoy these buffalo shrimp wraps as a quick dinner or vibrant lunch. They're sure to spice up your weekly meal rotation!
Kitchen Q&A
- → What type of shrimp works best for this dish?
Large peeled and deveined shrimp are ideal as they cook quickly and absorb the buffalo sauce well, ensuring a juicy texture.
- → Can the heat level be adjusted?
Absolutely! Add extra hot sauce or a pinch of cayenne pepper to increase spice intensity according to preference.
- → What alternatives can be used for the creamy dressing?
Blue cheese or ranch dressing both complement the buffalo sauce nicely, but a dairy-free option could work as well depending on dietary needs.
- → Are there any recommended beverage pairings?
Crisp lagers or chilled Sauvignon Blanc wines pair well by balancing the spicy and creamy flavors.
- → Can this be made gluten-free?
Yes, using gluten-free tortillas ensures the dish suits gluten-sensitive diets without compromising flavor.