Buffalo wings are undeniably the life of many gatherings, but buffalo shrimp is a delightful twist you need to try. You keep the crispy, crunchy coating and bold buffalo flavor, but the tender shrimp inside gives the dish a lighter, seafood-forward profile that feels indulgent and fresh at the same time.
Picture the perfect bite: crisp romaine as the base, a crunchy cabbage slaw layered on top, then golden-fried shrimp coated in a spicy buffalo sauce. Finish with a generous drizzle of creamy homemade ranch, and you’ve got a snack or meal that’s messy, satisfying, and utterly craveable.
This version is adapted for keto, paleo, and Whole30 preferences by swapping regular flour for almond flour. The process is straightforward: dip peeled and deveined shrimp in beaten egg, coat them in seasoned almond flour, and fry in avocado oil until golden and crisp. The buffalo sauce is equally simple—just hot sauce and butter (use ghee for Whole30)—heated together and whisked until smooth.
Once the shrimp are tossed in buffalo sauce, assemble the lettuce wraps by filling romaine leaves with coleslaw mix, topping with three sauced shrimp, and finishing with a generous drizzle of ranch. For extra crispiness, keep the shrimp and sauce separate and toss only the shrimp you’re about to eat so they stay crunchy.
