Crispy Baked Buffalo Shrimp Lettuce Wrap

Crispy Baked Buffalo Shrimp Lettuce Wrap

This crispy baked buffalo shrimp lettuce wrap combines bold flavors with a light, fresh presentation, making it perfect for both weeknight dinners and special occasions.

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Prep Time 15

Cook Time 12

Total Time 27

Servings: 4 servings

Course: Appetizer, Main Course

Cuisine: American

Calories: 800

Ingredients Method Notes

Ingredients

For the shrimp

1.5 lbs medium shrimp, peeled and deveined Buy good quality shrimp, preferably wild-caught.
1/2 cup all-purpose flour Can be swapped with whole wheat or gluten-free flour.
2 units eggs, beaten Can be replaced with a mix of milk and cornstarch for egg-free option.
1 cup panko breadcrumbs Substitute with crushed cornflakes or almond flour.
1/2 cup buffalo hot sauce Can mix with a milder hot sauce for less spice.
2 tbsp butter, melted
12 leaves butter lettuce Used for wrapping the shrimp.
to taste ranch dressing For drizzling.

Method

Preparation

Preheat your oven to 425°F and line a baking sheet with parchment paper.
Set up your breading station: place flour in one dish, beaten eggs in another, and panko breadcrumbs in a third dish.
Dredge each shrimp in flour, dip in egg, then coat with panko breadcrumbs. Place the breaded shrimp on the baking tray.

Cooking

Bake the shrimp for 10 to 12 minutes until they turn golden brown and crispy.
While they bake, whisk together the buffalo hot sauce and melted butter.
After baking, toss the shrimp in the buffalo sauce to evenly coat.

Serving

Fill each butter lettuce leaf with the buffalo shrimp and drizzle with ranch dressing. Serve immediately.

Notes

Store baked buffalo shrimp in an airtight container for up to 2 days. For longer storage, freeze in a single layer until firm, then transfer to a freezer-safe container for up to 1 month. Reheat in a 375°F oven for about 6 minutes.