Although we follow a mostly plant based diet, we do eat fish or seafood about once every week or so. When we do make the choice to eat seafood, we like to make sure that it is sustainably sourced.
After going to the gym this morning, I was feeling pretty hungry and these Buffalo Shrimp Lettuce Wraps came together quickly (the recipe says 20 minutes, but if you time it well you can do it in 10), and made an excellent and satisfying post workout meal – high protein and lots of healthy green things 🙂
I mentioned before that James and I were pretty much hot sauce connoisseurs, and in true hot sauce lover form we both love the flavour of a great Buffalo sauce. When we found Uncle Dougie’s Wicked Good No Fry Wing Marinade in our local grocery store, we had to give it a try. Last summer, one of our indulgences was stopping in at our local wing joint to get our hot sauce fix, and we wanted to find a healthier way to satisfy our wing sauce cravings. Usually we make all our sauces from scratch so we can control what is in them, but this sauce meets all our nutritional needs: made from real food, and no preservatives. After trying it a couple times in these wraps, we are pretty much in love with it, and can’t wait to try out some new recipes with it.
These wraps are very simple to put together, and you could incorporate any wrap fillings or taco toppings you like to fill them out (sauteed veggies for a fajita style wrap would be nice). I’ve been loving cabbage lately, so a quick coleslaw is what I decided on – I just love the fresh crispness of the cabbage and the crunch it provides to the wrap.
Buffalo Shrimp Lettuce Wraps
Buffalo Shrimp on lettuce wraps with a cilantro lime slaw
- 340 g shrimp (we use 35-45 count)
- 4 tbsp Uncle Dougies Wicked Good No Fry Wing Marinade
- 6 leaves leaf lettuce (Boston bibb also works well)
- 1 cup green cabbage shredded
- 1 cup red cabbage shredded
- 1/4 cup seasoned rice vinegar
- 1 tbsp lime juice
- 2 tbsp cilantro chopped
- 12 cherry tomatoes sliced
- 1 green onion chopped
- 2 tbsp blue cheese crumbled
Heat a medium sauce pan over medium-high heat. While pan is heating, toss together cabbage, red cabbage, cilantro, rice vinegar and lime juice to make the cilantro lime slaw
Add the shrimp to the pan along with the hot sauce and toss lightly to coat. Cook for about 5-6 minutes turning shrimp at least once to ensure they are cooked through on both sides. The shrimp is done when it has turned pink evenly.
To put together the lettuce wraps: lay a leaf of lettuce down on a plate. Line the lettuce with slaw and then top with shrimp. Garnish with cherry tomato, green onion, and blue cheese. Enjoy!