• Shrimp Salad is one of my favorite ways to enjoy shrimp. Seriously. What’s not to love about a fresh bed of greens topped with succulent shrimp and a few other ingredients? Not much in my book. And this Buffalo Shrimp Salad definitely is a love of mine.
Buffalo Shrimp Salad Recipe | ©addapinch.com

Thankfully, this shrimp salad only takes a few minutes to throw together.

Buffalo Shrimp Salad Recipe | ©addapinch.com

It all begins with tossing your shrimp into a skillet with a bit of butter and olive oil, garlic, and then, once your shrimp have fully cooked, you add in your favorite buffalo sauce.

Once that is all ready, you pile your plate full of your favorite salad greens, slices of red onion, tomatoes, cucumbers, and then pile on the buffalo shrimp. Finally, you top it with hunks of blue cheese, if you like it, for one of the best shrimp salads you’ve ever tasted.

Buffalo Shrimp Salad Recipe | ©addapinch.com

Here’s my easy Buffalo Shrimp Salad recipe. I think you’ll love it.

Buffalo Shrimp Salad Recipe

5 from 4 votes
Shrimp salad makes a favorite, easy, and quick meal. This buffalo shrimp salad will quickly become a go-to, quick-fix recipe.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4

Ingredients 

  • 1 pound shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 clove garlic, minced
  • 1/4 cup buffalo sauce
  • salad greens
  • 1/2 red onion, sliced
  • 1 cucumber, sliced
  • 1 medium tomato, sliced
  • blue cheese, optional

Instructions 

  • Rinse shrimp and pat dry with a paper towel. Drizzle olive oil into medium skillet and add butter over medium-low heat. Once butter has melted, add in shrimp and garlic. Cook, stirring often, until the shrimp have turned pink, about 3-5 minutes. Add in buffalo sauce and cook another 1-2 minutes until thickened. Remove skillet from heat and set aside.
  • Place salad greens on each plate, topped with onion, cucumber, and tomatoes. Spoon on shrimp, being sure to spoon on additional sauce onto the salad. Top with blue cheese and serve.

Nutrition

Calories: 221kcal | Carbohydrates: 6g | Protein: 17g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 165mg | Sodium: 902mg | Potassium: 346mg | Fiber: 1g | Sugar: 2g | Vitamin A: 602IU | Vitamin C: 8mg | Calcium: 83mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Enjoy!
Robyn xo

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About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

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Recipe Review




15 Comments

    1. You can use either. If you use frozen, just thaw them before use. I hope you enjoy it!