Buffalo Shrimp Lettuce Wrap Tacos

These spicy Buffalo Shrimp Lettuce Wrap Tacos are fast, flavorful, and ready to Taco Tuesday your face off! Each tasty taco is gluten-free, paleo-friendly, and keto friendly too. Woot!

Buffalo Shrimp Lettuce Wrap Tacos

Today I’m over the moon excited to share these rock-your-face-off Buffalo Shrimp Tacos.

I skipped the tortilla and lettuce wrapped these bad boys because a. that means I get to eat more of them and b. I love having gluten-free eats in my arsenal. With both boxes checked I got to work!

I legit had to make and photograph this recipe twice because I forgot to eat before starting the first shoot and ate 90% of the shrimp right out of the pan when they finished cooking.

Even the second time around I got dangerously close to eating the merchandise way before I was finished shooting. I cannot be trusted around this shrimp, y’all! SO GOOD!

I’m usually in the habit of making extras of whatever I’m cooking so that I can eat while I photograph. Of course I end up not only eating the food meant to tide me over while shooting, it also means I eat whatever the heck is in the photo afterwards. Lately I try to slice up some veggies to snack on while I’m taking the photos, thinking that will surely tide me over till I can put down my camera and commence faceplantage…

But have you ever tried eating slices of cucumber while stairing at a plate of luscious buffalo-sauced shrimp?  It’s cruel and unusual punishment, I tell ya! I cannot be stopped.

Buffalo Shrimp Lettuce Wrap Tacos

special diets and swaps

  • vegansaurus chefs: veganize this recipe with my tasty buffalo roasted chickpeas! The buffalo sauce can be made with vegan butter and hot sauce or you can use straight up hot sauce for an extra fiery kick!
  • no lettuce? no problem! You can use flour or corn tortillas for this tasty taco recipe.
  • paleo or whole30 swaps: simply use ghee in place of butter for and skip the optional ranch + you’re good to go!

You could even turn these baller buffalo shrimp into a big ole salad if you’d like! The possibilities are as delicious as they are endless. WOOT!

I went light on the butter in my buffalo sauce so I could cook my shrimp in a wee bit more butter because #TREATYOSELF2017 but you can 100% use as much or as little as you’d like for these buffalo shrimp lettuce wrap tacos. Paul likes to use butter and beer (some for him, some for the shrimpies) and I’m just like, seriously let me at that buttahhhh yo!

Vegan butter also works marvelous here (as does avocado oil or your favorite healthy oil) and if you go straight hot sauce for this recipe you’ll save calories and add fiiiiiiire! Totally adjust to taste but I hiiiiighly recommend the measurements in the recipe for maximum yum-factor.

Buffalo Shrimp Lettuce Wrap Tacos

Buffalo Shrimp Lettuce Wrap Tacos

These tasty tacos are ready to take Taco Night to the next level!

Make a few for a low-key dinner or double/triple the recipe to feed a crowd.

Buffalo Shrimp Lettuce Wrap Tacos
5 from 16 votes

Buffalo Shrimp Lettuce Wrap Tacos

These spicy Buffalo Shrimp Lettuce Wrap Tacos are fast, flavorful, and ready to Taco Tuesday your face off! Each tasty taco is gluten-free, paleo-friendly, and keto friendly too. Woot!

Course Main Course
Cuisine American
Keyword Buffalo Shrimp Lettuce Wrap
Prep Time 14 minutes
Cook Time 6 minutes
Total Time 20 minutes
Servings 6 tacos
Calories 93 kcal
Author Jenn Laughlin - Peas and Crayons


  • 1 lb raw peeled + cleaned frozen shrimp (thawed)
  • 1/3 cup Buffalo Sauce*
  • 2 tsp oil or butter for sautéing
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne pepper
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 6-12 leaves of romaine or Bibb lettuce leaves**


  • shredded carrots
  • chopped red bell pepper
  • chopped or sliced jalapeño pepper
  • pickled carrots or pickled jalapeños 
  • shredded cabbage or slaw
  • chopped red onion
  • chopped green onion
  • fresh cilantro
  • crushed red pepper flakes
  • extra red hot sauce for drizzling


  1. Set defrosted shrimp in the fridge, covered, while you prep your tacos.
  2. Wash lettuce and chop your choice of veggies from the topping list.
  3. Heat a large pan or skillet to medium-high heat with 2 tsp of butter or oil (I used butter) and sauté your shrimp. Season with paprika, garlic powder, cayenne pepper, salt, and black pepper. Cook on each side for about 2 minutes until shrimp curl and become opaque. The cook time will depend on the heat setting you choose and the size of your shrimp, but regardless they’ll be perfectly cooked in a matter of minutes. 
  4. Add buffalo sauce to pan and mix to coat while the pan is still hot.
  5. Shrimp may be added to the tacos whole or chopped into bite-sized bits - both are great options!
  6. Pile the shrimp on your lettuce and top with your choice of tasty taco toppings. Have fun with it! Anything goes in love and tacos.

Recipe Notes

*  To make a Whole30 compliant buffalo sauce simply mix 1/4 cup of Frank's Red Hot sauce with 1-2 TBSP melted clarified butter (or ghee) and whisk well.

** I like to double up with two lettuce leaves per taco, though feel free to use singles if preferred! I used romaine lettuce but Bibb lettuce or butter lettuce cups work great too! You can also totally use flour or corn tortillas here if that's what you have handy - they're great every which way!

Nutrition Facts below are an estimate gathered using an online recipe nutrition calculator. Recipe calculated before toppings; add your favorites and adjust as needed.

Nutrition Facts
Buffalo Shrimp Lettuce Wrap Tacos
Amount Per Serving
Calories 93 Calories from Fat 18
% Daily Value*
Fat 2g3%
Cholesterol 190mg63%
Sodium 1094mg48%
Potassium 104mg3%
Protein 15g30%
Vitamin A 715IU14%
Vitamin C 3.6mg4%
Calcium 115mg12%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.

These spicy Buffalo Shrimp Lettuce Wrap Tacos are fast, flavorful, and ready to Taco Tuesday your face off! Each tasty taco is gluten-free, paleo and Whole30 friendly too!

Can I eat this forever?

A serving of shrimp is usually 3-6 ounces or so and I’ve managed to eat 32 ounces in two days.

I’m not even remotely sorry. Worth it!

Looking for a little ranch action to round out your buffalo sauce faceplant? This Greek yogurt ranch goes great with these buffalo shrimp lettuce wrap tacos!

OPTIONAL GREEK YOGURT RANCH (skip for paleo or dairy-free)

  • 1 tsp minced garlic
  • 1 tsp avocado oil or olive oil
  • 1/4 tsp garlic powder
  • 1/4 tsp black pepper
  • 1/4 tsp salt
  • 1/2 cup plain Greek yogurt
  • 1/3 cup mayonnaise
  • 1 TBSP chopped scallions or chives
  • 1 TBSP chopped fresh parsley
  • 1/8 tsp dried dill (fresh works too!)

Directions: Heat minced garlic in a little bit of oil (you can do this on the stove or in the microwave) until hot. This infuses the oil with garlicky goodness and cuts the bite of the raw garlic. Whisk all ingredients together and set aside. Leftover ranch can be stored in the fridge (it even tastes better the next day!) and enjoyed the following 2-4 days. It’s fabulous drizzled on these Buffalo Shrimp Lettuce Wrap Tacos and great as a dip for veggies too!

Dude, what are you waiting for? Make these buffalo shrimp lettuce wrap tacos right meow! Then tag your photos #PEASandCRAYONS @PEASANDCRAYONS so I can see your creation. Can’t wait!

bonkers for buffalo?

Like This? You'll Love These:
· · · · · · · · · · ·

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating


  • Jess

    5 stars
    Super easy whole30 recipe on those days you just need a break from recipes with 100 ingredients haha. Totally hit the spot! Will make again.

    • So glad you’re loving them Jess – thank you!!

  • Just thought you might want to know that your Marina Del Ray link in your post set off my scanner like crazy. I’m a blogger too, so I thought it was probably best to mention is.

    • Oh I wonder if their page’s certificate expired or something? Fixing their link right now; thanks Tiffany!

  • Peggy

    I want to take this to a book club as an appetizer. If I let the filling cool slightly then fill my lettuce cups do you think that will work. We eat upon arrival so I am not worried about food safety too much. Thanks.

    • Hi Peggy! I’ve brought these to a friend’s house and what I wound up doing was just pouring the saucy shrimp into a bowl with a lid and then put the lettuce and toppings on a tray. We served it up with a spoon in the shrimp bowl and everyone just spooned the shrimp and toppings onto their lettuce wraps and dove in! Hope this helps!

      • Peggy Collins

        5 stars
        Thanks for replying. I served it exactly as you suggested. I let everyone make their own taco. I had a few of the veggie toppings, crumbled Bleu cheese and Bleu cheese dressing. The only major change I made and it was major, was to use crawfish instead of shrimp. 1. I am allergic to shrimp, but not crawfish. 2. And crawfish went with the book theme. And this girl loves a theme!

        Finally! IT WAS A HUGE HIT!I LOVED IT. MY BOYFRIEND LOVED IT. THE 16 OTHER WOMEN LOVED IT! Will definitely make it again. THANK YOU!

        • So so happy y’all enjoyed the recipe with your tasty crawfish swap! (and lol about the theme – LOVE IT!)

  • These look really amazing. I’m hoping my kids will eat these too. But if they don’t, more for me!

  • These look amazing! Cannot wait to try these!

  • Abeer

    It really does look like the best!

  • Wow! These look crazy good! Those shrimp look absolutely amazing! No wonder you couldn’t stop eating them. 😉

  • I think I would have been tempted to eat it too before taking the photos! I have a serious problem with my family stealing food in the middle of my photo shoots…lol. This recipe is definitely going on my must try list!

  • These tacos looks absolutely delicious!

  • Jen

    These will be such a better option for me to nosh on for game day. I always forget how much I love shrimp!

  • 5 stars
    This looks gorgeous and absolutely delicious! Looking forward to trying it!

  • 5 stars
    I seriously love this recipe — I am addicted to Franks, but hate the blue cheese in most “buffalo” recipes. This proves how unnecessary it is! I’d eat these forever, Jen!

  • 5 stars
    I love when healthy eating is DELICIOUS! Love your Whole30 compliant hot sauce too, that’s super helpful.

  • 5 stars
    Such wonderful color contrast . I cant imagine not being tempted by these. Love to try them.

  • Ginny

    5 stars
    What a great idea to have a taco in Bibb lettuce. Love that and the spices!

  • 5 stars
    Beautiful and super delicious looking recipe! I can’t wait to try it and those shrimp!

  • Looks amazing. I would love one these lettuce wraps for lunch today. 🙂

  • This looks so easy to make and so delicious. I have some people over the weekend so this would be the perfect appetizer to serve.

  • 5 stars
    OMG this look absolutely delicious! Soo succulent I would have a hard time not eating them straight from the pan too 😀

  • Joyce | Pups with Chopsticks

    Woooo! Those looks DELISH! I don’t think I would actually be able to refrain myself from eating up all the shrimp for the actual lettuce wrapping! haha 🙂

  • 5 stars
    I can never get enough buffalo, so I’m loving these! Such a great way to enjoy beautiful shrimp and pairing with the lettuce is perfect 🙂

  • I am inspired and absolutely drooling. Should have had lunch before coming by to visit. I am making these as soon as possible. I love the Marina del Ray shrimp and am always looking for a way to cut those pesky carbs. I bet the flavor is fantastic – I know the photos are! Printing, sharing and pinning!

  • I’m smiling like a crazy person cos these have everything I love. We need to have a Marina del Rey shrimp party, girl! And I’ll bring some scallops too! You’ve created euphoria on a plate!

  • 5 stars
    Oh WOW Jenn I’ve never thought of Buffalo shrimp! And in lettuce wraps?! Simply brilliant!! Love it and will absolutely make it asap!

  • 5 stars
    WOW!!! I am seriously craving some of these tasty and healthy wraps! Stunning photos and awesome recipe!

  • 5 stars
    Jenn I can’t wait to try these out! Absolutely LOVE lettuce wraps, and Marina del Rey buffalo shrimp?! OMG you’ve got me sold!

    • I can’t wait for you to try them Taylor! Thank you so much!

  • Say Buffalo Shrimp and Marina del Rey and I’ll follow you anywhere, Jenn, these look insanely good.

    • Bahaha love it Sue! We need a lunch date! 🙂

  • These look amazing! I love how you did them as lettuce wraps also. That greek yogurt ranch sounds really tempting as well. Think I need to give that a go!

    • I could put that greek yogurt ranch on everything! So stoked for you to try it!

  • Oh my gosh these look incredible Jenn! The color on the shrimp screams big buffalo flavor and I want these for lunch today!

    • Thank you Marcie! The buffalo flavor is bold and addictive for sure!

  • 5 stars
    What a fun Taco Tuesday! These look so fun AND delicious. I’m loving all of the bright colors — so incredibly appetizing!

    • Thank you Valentina! Def a fun recipe to make AND eat! 🙂

  • 5 stars
    These buffalo shrimp wraps look so colourful and flavourful. Bookmarking to make later this week

    • Thank you Bintu! Hope you adore it!

  • I can see why these would be hard to resist while photographing! They look sooo fresh and good! I love that you use lettuce wraps – it makes the whole experience so light!

    • I have zero self control around these bad boys! 😉

  • Yum! These shrimp look absolutely incredible. Love all those flavors. Such a great gluten-free, paleo dish.

    • Thank you Tara!! It’s for sure one of those GF options where you don’t feel like you’re missing out on a darn thing – so good with the lettuce and buffalo shrimp all rolled up together! 🙂

  • 5 stars
    Oh my… YES! These lettuce tacos look so amazing. SO flavorful. I’ve never tried shrimp tacos… can you believe that?! Now I just MUST!

    • I am so super stoked for you to try them girly! Hope you get a chance to and loooooove this recipe as much as we do! Thanks chica!

What’s For Dinner?

Find out with our free weekly recipe newsletter!