buffalo shrimp lettuce wraps



BUFFALO SHRIMP LETTUCE WRAPS

serves 1
2sp per serving

BUFFALO SHRIMP AND CORN

1tsp olive oil 
1/4c frozen corn
6 thawed raw tail on shrimp
Salt and pepper
1T nonfat plain Greek yogurt
1tsp franks red hot sauce

VEGGIES

1/4 English cucumber sliced
1/2 cup sliced grape tomatoes
1/2 carrot sliced into coins
Romaine lettuce cups (I used 5)

DRESSING

2T nonfat plain Greek yogurt
1T light mayo
1tsp franks red hots
Pinch salt
Pepper to taste

Preheat a cast iron skillet to high heat. Add 1tsp olive oil, frozen corn, and a sprinkle of salt and pepper. Cook 1 minute. Add thawed shrimp and another small pinch of salt. Cook 30 seconds on one side, flip and turn off the pan. Add 1Tbsp Greek yogurt, and 1tsp franks red hots. Stir to combine. Add to plate. With chopped veggies.

Combine dressing ingredients in a small bowl and whisk to combine. Drizzle over veggies and shrimp.

Enjoy!

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