If you follow me you know I love buffalo flavor ANYTHING. So I like to experiment and find ways I can eat buffalo without the fried repercussions. This is one of my buffalo recipes that I absolutely LOVE! It is also so easy. It satisfies my buffalo craving without the heavy fried feeling from wings.
I prepare these buffalo shrimp in romain “tacos”, but you can also serve these shrimp over rice, or in corn/flour tortillas. When taco Tuesday comes around, change it up with this easy and healthy recipe!
24 Shrimp - Peeled and Cut in Half
3 tbsp of Your Favorite Buffalo Sauce (I used Garlic Buffalo by Steves & Eds)
1 1/4 cup Tomato - Diced (2 Medium Vine Ripe Tomatoes)
1/4 Red Onion - Diced
4 dashes Ground Black Pepper
1 tbsp EVOO
1 tsp Balsamic
1 tsp Lemon Juice (1/4 of a lemon)
3 dashes Garlic Powder
5 dashes Salt
Optional Ingredients To Serve the Shrimp In:
Romain Lettuce Leaves (Tacos)
Ingredients - Light Blue Cheese Sauce:
2 1/2 tbsp Light Sour Cream
2 1/2 tbsp Non-Fat Plain Yogurt
1 1/2 tbsp Mayonnaise (Hellmans is the Best)
1 1/2 tbsp Distilled White Vinegar
1/4 tsp Salt
3 tbsp Crumbled Blue Cheese
1. Combine the tomato, red onion, balsamic, oil, black pepper, salt, lemon juice and garlic powder in a medium bowl; set aside.
2. Combine the light blue cheese sauce ingredients in a medium bowl and set aside.
3. Using a medium skillet add the de-shelled/cut shrimp and buffalo sauce. Cook the shrimp on medium heat until cooked through and pink (around 2-3 min), stirring occasionally.
4. Assemble your taco vessel of choice with the shrimp on the bottom, then topped with the tomato/onion salad and finished with the light blue cheese sauce. Serve immediately!