Buffalo Shrimp Salad with Crisp Vegetables
Buffalo shrimp salad pairs saucy skillet shrimp with crisp vegetables for a quick, bright lunch.
Prep
: 10
Total
: 25 minutes
Ingredients
Ingredients
- 1 pound jumbo frozen shrimp peeled, deveined, and thawed
- 1/2 cup buffalo wing sauce
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1/8 cup shredded cheddar cheese
- 4 cups lettuce chopped
- 1 cup cherry tomatoes halved
- 1 medium carrot chopped
- 1 medium cucumber chopped
Instructions
Instructions
- Soak the thawed shrimp in cold water for 10 minutes, drain, and refill with cold water for another 10 minutes.
- Heat a medium skillet over medium heat. Mix the shrimp with the chili powder, paprika, and buffalo sauce.
- Cook the sauced shrimp for about 10 minutes, turning a few times until cooked through. Assemble the salad with lettuce, tomatoes, carrot, cucumber, and cheddar, then add the shrimp and serve immediately. Light ranch is optional.