Let’s talk about lunch. I know that it can be hard to eat a delicious, easy lunch when you are on the go. This buffalo shrimp salad takes about 10 minutes to make and is simple to throw together for a quick, healthy lunch. This is only 3 Freestyle points per serving on Weight Watchers.
Did you know that shrimp is healthy on Weight Watchers? I have known this. But I still don’t eat it as often as I should…and I just don’t quite understand why. What I really love about shrimp is that it takes on the flavors of whatever you are using.
Like this buffalo shrimp salad. The shrimp doesn’t have that shrimp taste that you might expect when you think of shrimp. It it packed with flavor and tastes amazing – much better than that fishy taste shrimp usually has.
The buffalo shrimp is unexpected. I mean, how many times have you had buffalo shrimp before? I know that I haven’t had it often enough, but I know that I will start to eat more buffalo shrimp simply because this recipe is delicious and easy to make.
To make this buffalo shrimp salad:
Place the shrimp in a strainer with a bowl filled with water inside it. Soak for 10 minutes with cold water and then dump the water and refill for another 10 minutes.
Heat a medium sized skillet to medium heat. In a small bowl, mix the thawed shrimp with the chili powder and paprika with the buffalo sauce.
Add the sauced shrimp to the heated skillet and cook for about 10 minutes, turning a few times to make sure it’s cooked through. Add the cooked shrimp to your assembled salad. Serve immediately with a side of light ranch, if desired.
What are your favorite lunch recipes?
Buffalo Shrimp Salad
Ingredients
- 1 pound jumbo frozen shrimp peeled and deveined, 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 cups cherry tomatoes halved
- 1 medium carrot chopped
- 1 medium cucumber chopped
Instructions
- Place the shrimp in a strainer with a bowl filled with water inside it. Soak for 10 minutes with cold water and then dump the water and refill for another 10 minutes.
- Heat a medium sized skillet to medium heat. In a small bowl, mix the thawed shrimp with the chili powder and paprika with the buffalo sauce.
- Add the sauced shrimp to the heated skillet and cook for about 10 minutes, turning a few times to make sure it’s cooked through. Add the cooked shrimp to your assembled salad. Serve immediately with a side of light ranch, if desired.