These easy, low-carb Buffalo Shrimp Lettuce Wraps are spicy, light and delicious topped with celery and blue cheese or ranch dressing. Ready in under 15 minutes!


I love lettuce wraps, they are my go-to when I want to eat low-carb. In fact, I have so many lettuce wrap recipes here on my site, everything from Buffalo Chicken Lettuce WrapsTaco Lettuce Wraps to BLT Lettuce Wraps just to name a few.

These spicy shrimp lettuce wraps are keto, low-carb and gluten-free. An idea I had after a craving for Buffalo Shrimp. You eat them with your hands, so they’re a bit messy. If you prefer to turn this into a salad, simply serve the shrimp over chopped romaine.

I used butter lettuce for these lettuce wraps, but Romaine or Iceberg lettuce works great too. These are great for lunch or a light dinner, you don’t need any fancy equipment, just a skillet. The best part, this whole shrimp dish takes less than 10 minutes to make.

Buffalo Shrimp Lettuce Wraps


Freestyle Points242 Calories

Prep Time: 5 mins

Cook Time: 10 mins

Total Time: 15 mins

Yield: 4 servings

COURSE: Dinner, Lunch

CUISINE: American

These easy, low-carb Buffalo Shrimp Lettuce Wraps are spicy, light and delicious topped with celery and blue cheese or ranch dressing.


  • 1 tablespoon extra-virgin olive oil

  • 1 pound peeled and deveined large shrimp, chopped

  • 2 garlic cloves, minced

  • 1/3 cup hot sauce, such as Frank's

  • 1 head romaine or butter lettuce, leaves separated, for serving (12 leaves)

  • 1/4 cup red onion, finely chopped

  • 1 rib celery, sliced thin

  • 1/2 cup light blue cheese or ranch dressing, homemade or jarred

  • chopped chives, optional garnish


  • In a large skillet over medium heat, heat oil. Add shrimp and garlic. Cook, flipping halfway, until pink and opaque on both sides, about 2 minutes per side. Turn off heat and add the hot sauce, tossing to coat.

  • Assemble wraps: Add scant 1/4 cup of shrimp to the center of a romaine leaf, then top with dressing, red onion and chives.

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