Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 2 Tbsp Almond Flour
  • 1 tsp Smoked Paprika
  • 1 tsp Onion Powder
  • 1/2 tsp Garlic Powder
  • Pinch of Salt and Black Pepper
  • 1 Tbsp Avocado Oil or Ghee
  • 1/4 cup Frank’s RedHot Sauce
  • 2 Tbsp Unsalted Butter, melted
  • 1 tsp Apple Cider Vinegar
  • 2 cups shredded green cabbage or coleslaw mix
  • 1/4 cup Mayonnaise
  • 2 Tbsp Sour Cream
  • 1 Tbsp Fresh Dill, chopped
  • 1 tsp Dried Chives
  • 1/2 tsp Onion Powder
  • 1/4 tsp Garlic Powder
  • 8-10 large crisp Butter Lettuce, Iceberg, or Romaine hearts

Instructions:

  1. Prepare the Slaw: In a medium bowl, whisk together the mayonnaise, sour cream, dill, chives, onion powder, garlic powder, salt, and pepper until smooth. Fold in the shredded cabbage. Set aside in the fridge.
  2. Prep the Shrimp Coating: In a separate bowl, combine the almond flour, smoked paprika, garlic powder, onion powder, salt, and pepper. Toss the raw shrimp thoroughly until lightly and evenly coated.
  3. Sauté the Shrimp: Heat the avocado oil in a large non-stick skillet over medium-high heat. Add the coated shrimp in a single layer. Cook for 2-3 minutes per side until pink and opaque. Remove shrimp from the pan and set aside.
  4. Make the Buffalo Glaze: In a small bowl, quickly whisk together the melted butter, hot sauce, and apple cider vinegar.
  5. Toss and Coat: Return the cooked shrimp to the empty skillet (off the heat). Pour the Buffalo glaze over the shrimp and toss gently until every piece is thoroughly coated.
  6. Assemble: Lay out the lettuce cups. Place a spoonful of the Cool Ranch Slaw in the base of each leaf, followed by 3-4 pieces of the saucy Buffalo shrimp. Serve immediately.