Between March and June of this year I completed two Whole 30s. While I love how I feel when cutting out processed foods, by day 30 I’m just a wee bit resentful of all the food prep and cooking required. So in order to survive a Whole 30, one needs to come up with fast and easy options…that still taste good! Enter Buffalo Shrimp Salad.
This recipe was born out of the need to have a healthy lunch when I had limited groceries and no prepped meals waiting in the fridge. I almost always have a bag of frozen shrimp in the freezer as they are quick to defrost and can be the base for yummy stir fries, curries, and pad thai. And I almost always have a big jar of Frank’s Original Red Hot in the fridge…does that stuff ever go bad?
I found it to be a satisfying lunch and made it again for dinner the next week with the addition of quinoa in the bowl to make it a little more substantial. My husband gave it two thumbs up.
If you like spicy, give it a try!
Buffalo Shrimp Salad
- 1 lb frozen shrimp (ideally peeled and deveined to make it quick!)
- 1/8 tsp EACH of onion powder and garlic powder
- 1 tsp paprika
- 2 tbsp ghee, butter, or cooking oil of choice (optional)
- 1/2 c Frank’s Original Red Hot (not buffalo “wing” sauce)
- 1 head of romaine, chopped (or 4 cups of favourite salad greens)
- 2 medium carrots, chopped or shredded
- 2 stalks of celery, chopped
- optional: other salad toppings like cucumber, tomato, or green onion
- optional: Whole 30 Ranch Dressing (pictured)
- optional: blue cheese dressing or crumbled blue cheese
- Defrost shrimp and/or clean and peel. Pat dry and toss with onion powder, garlic powder, and paprika.
- Heat large skillet with oil if using, then toss in shrimp when hot. Cook shrimp approximately 2 minutes per side, shaking the pan often.
- Add the hot sauce to the skillet and stir to coat the shrimp. Cook for 2 minutes more to ensure shrimp are cooked through and the sauce thickens a bit.
- Assemble salad bowls with greens and veggies. Top with shrimp. Drizzle with dressing if using.