Recipe courtesy of Samantha Seneviratne

Buffalo Shrimp Lettuce Wraps

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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 4 to 6 servings
This recipe is sponsored by SeaPak®. Starting with frozen popcorn shrimp is a clever shortcut for this dish. Simply bake them until crispy then toss in a quick Buffalo sauce to pile high in crispy lettuce cups. The toppings channel familiar Buffalo-style accompaniments with chopped celery and carrots, crumbles of blue cheese and a drizzle of creamy ranch dressing.



  1. Prepare the popcorn shrimp according to the package directions for the oven.
  2. Meanwhile, melt the butter in a small saucepan over medium-low heat, then whisk in the hot sauce until smooth and combined. Keep warm.  
  3. Toss together the diced celery, celery leaves, carrots, lime juice, a pinch of salt and several grinds of black pepper in a medium bowl.  
  4. Transfer the baked popcorn shrimp to a large heatproof bowl. Add the warm sauce and gently toss the shrimp with a rubber spatula until evenly coated.  
  5. To assemble, put about 3 tablespoons of the Buffalo shrimp in the center of each lettuce leaf. Top with the celery-and-carrot mixture and crumbled blue cheese. Drizzle with ranch dressing and serve.