Pin 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 tried buffalo shrimp wraps was at a summer potluck and everyone went back for seconds. I love how they bring together juicy shrimp and fresh vegetables for a satisfying bite that always impresses guests.
Ingredients
- Shrimp: 1 lb (450 g) large shrimp, peeled and deveined. 1 tbsp olive oil. 1/2 tsp garlic powder. 1/2 tsp smoked paprika. 1/4 tsp salt. 1/4 tsp black pepper
- Buffalo Sauce: 1/4 cup (60 ml) hot sauce (e.g. Franks RedHot). 2 tbsp unsalted butter, melted. 1 tsp honey
- Wraps & Fillings: 4 large flour tortillas (10-inch/25 cm). 1 cup iceberg lettuce, shredded. 1/2 cup carrot, julienned. 1/2 cup celery, thinly sliced. 1/4 cup red onion, thinly sliced. 1/3 cup ranch or blue cheese dressing
Instructions
- Season and Cook Shrimp:
- In a bowl, toss shrimp with olive oil, garlic powder, smoked paprika, salt, and black pepper. 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:
- Mix hot sauce, melted butter, and honey in a separate bowl. Toss cooked shrimp in the buffalo sauce until coated.
- Warm Tortillas:
- Warm tortillas in a dry skillet or microwave until pliable.
- Assemble Wraps:
- Spread ranch or blue cheese dressing down the center of each tortilla. Add lettuce, carrots, celery, and red onion. Top with buffalo shrimp.
- Roll and Serve:
- Roll up each tortilla tightly to form a wrap, folding in the ends. Slice in half if desired. Serve immediately.
Pin Making these wraps with my kids turns dinner into a fun assembly line. Their favorite part is piling on the crunchy veggies and taste-testing before we roll everything up.
Required Tools
Large skillet, mixing bowls, tongs or spatula, knife and cutting board
Allergen Information
Contains shellfish (shrimp), dairy (butter, ranch or blue cheese), and gluten (flour tortillas). Always check packaged ingredients for hidden allergens.
Nutritional Information
Calories: 410, Total Fat: 18 g, Carbohydrates: 38 g, Protein: 25 g per serving
Pin Serve these wraps fresh for the best texture and flavor. Leftovers can be stored tightly wrapped in the fridge for up to one day.
Recipe Q&A
- → What type of shrimp works best?
Large peeled and deveined shrimp deliver the best texture and flavor for this dish.
- → Can I make the buffalo sauce milder?
Yes, reduce the amount of hot sauce or add a touch of honey to balance the heat.
- → What are good alternatives to tortillas?
Lettuce leaves or gluten-free wraps make excellent substitutes for tortillas.
- → How long should the shrimp be cooked?
Cook shrimp 2–3 minutes per side until opaque and firm but still juicy.
- → What sides pair well with this dish?
Consider a crisp lager, Sauvignon Blanc, or simple side salads to complement the flavors.