Buffalo Shrimp Salad

July 25, 2017
0 Reviews
Serves 2-3
Prep time
Cook Time

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


  1. Defrost shrimp and/or clean and peel. Pat dry and toss with onion powder, garlic powder, and paprika.
  2. Heat large skillet with oil if using, then toss in shrimp when hot. Cook shrimp approximately 2 minutes per side, shaking the pan often.
  3. 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.
  4. Assemble salad bowls with greens and veggies. Top with shrimp. Drizzle with dressing if using.
  5. Devour!

Buffalo Shrimp


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