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A close up image of the Buffalo Shrimp Salad recipe shown on a white plate. You can see the buffalo shrimp, tomatoes, lettuce, cucumbers and cheese. There is a small white bowl of ranch on the plate as well.

Buffalo Shrimp Salad

This recipe is 3 Freestyle points per serving, 1 cup shrimp.
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Course: Salad
Cuisine: Seafood
Keyword: Buffalo Shrimp Salad
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2 servings
Calories: 241kcal


  • 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


  • 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.
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Calories: 241kcal | Carbohydrates: 13.2g | Protein: 35.5g | Fat: 5.5g | Saturated Fat: 2.1g | Cholesterol: 293mg | Fiber: 3.5g | Sugar: 4.7g | Vitamin A: 3500IU | Vitamin C: 12.4mg