07.11.16

15 Min Meal: Buffalo Shrimp Salad

Anything made with Frank’s Red Hot Sauce is delicious in my book! Take this Buffalo Shrimp Salad, for example. It is pretty much the easiest thing to whip up and it is absolutely delicious!

I always keep shrimp in the freezer. It thaws so quickly and is so versatile which means that I can have a healthy dinner on the table even when I don’t have time to go to the grocery store, which is exactly what happened in this case. I completely created this recipe based on what I had in the fridge and it came out so good that I had to share it with you guys! I really love it when that happens!!

I think that this would be a great make ahead meal for work or lunch as well. Just make the salad and the shrimp (cooked shrimp is great served chilled) and bring along the dressing on the side! Yum!

Buffalo Shrimp Salad
Serves 2
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Prep Time
10 min
Cook Time
5 min
Prep Time
10 min
Cook Time
5 min
Ingredients
  1. 1 large head of Romaine Lettuce, roughly chopped
  2. 1 medium cucumber, sliced
  3. 1/4 red onion, thinly sliced
  4. 1 tomato, diced
  5. 2-4 tbsp. olive oil
  6. Braggs Apple Cider Vinaigrette (about 1/4 cup, or to taste)
  7. 1/4 cup crumbled blue cheese
  8. 1 lb. peeled, deveined shrimp
  9. 4 bamboo skewers (optional, you don't have to serve yours on a skewer!)
  10. 1/4 cup Franks Original Red Hot Sauce
  11. 2 tbsp. grassfed butter (or ghee)
  12. Kosher salt, to taste
  13. black pepper, to taste
Instructions
  1. In a large bowl, combine the romaine lettuce, onion, tomato and cucumber. Set Aside.
  2. Thread shrimp onto skewers. Brush both sides with olive oil and season with salt and pepper.
  3. On a grill or grill pan over medium-high heat, cook shrimp until cooked through, about 3 minutes per side.
  4. Meanwhile, in a small skillet heat the butter and the Franks Red Hot Sauce over low heat until the butter has melted. Stir to combine.
  5. Brush Hot Sauce mixture over the cooked shrimp skewers. Set cooked shrimp skewers aside while you finish the salad.
  6. Drizzle the salad with 2 tbsp. of olive oil and toss until it is evenly coated. Season, to taste, with kosher salt and pepper. Now, drizzle desired amount of the Bragg's Apple Cider Vinaigrette. Toss to coat.
  7. Divide salad amongst two plates and top with crumbled blue cheese and the shrimp skewers.
  8. Serve and enjoy!
Notes
  1. This dish can be Whole30 Approved by simply eliminating the blue cheese crumbles and using ghee in place of the butter.
  2. If you can't find the Apple Cider Vinaigrette, make your own version by just using equal parts olive oil, lemon juice, and apple cider vinegar. Whisk to combine and use in place of the store bought Vinaigrette.
The Defined Dish http://www.thedefineddish.com/

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