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Crispy Keto Buffalo Shrimp Tacos (with Lettuce Wraps)

Buffalo-flavored anything is always a win, but when we’re craving something crispy, spicy, and satisfying—these Crispy Keto Buffalo Shrimp Tacos hit the spot. They deliver all the bold flavors of buffalo wings but in a fresh, low-carb taco form.

The shrimp are lightly coated in a keto-friendly breading, pan-fried to crispy perfection, and tossed in buttery buffalo sauce. Instead of carb-heavy tortillas, we use crisp lettuce wraps that provide the perfect contrast to the spicy shrimp. To cool things down, a creamy homemade ranch drizzle ties everything together. Whether it's Taco Tuesday or just a quick weeknight dinner, these tacos are guaranteed to impress!

Cuisine ,
Courses , , ,
Difficulty Intermediate
Time
Prep Time: 15 mins Cook Time: 10 mins Total Time: 25 mins
Servings 4
Calories 410
Description

These crispy buffalo shrimp tacos are the perfect keto-friendly alternative to classic buffalo wings! Juicy, crispy shrimp are coated in a low-carb breading, tossed in spicy buffalo sauce, and served in refreshing lettuce wraps with a creamy ranch drizzle.

Ingredients
    For the Shrimp:
  • 1 lb shrimp (peeled & deveined)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 cup almond flour
  • 1/4 cup grated parmesan cheese
  • 1 large egg, beaten
  • 2 tbsp butter (for frying)
  • 2 tbsp olive oil (for frying)
    • For the Buffalo Sauce:
  • 1/3 cup hot sauce (like Frank’s RedHot)
  • 3 tbsp butter, melted
  • 1/2 tsp garlic powder
  • 1 tsp apple cider vinegar
    • For the Tacos:
  • 8 large butter lettuce leaves (or romaine for extra crunch)
  • 1/4 cup ranch dressing (for drizzling)
  • 1/4 cup crumbled blue cheese (optional)
  • 1 tbsp chopped fresh chives (for garnish)
Instructions
    Prepare the Shrimp:
  1. Pat the shrimp dry and season with salt, pepper, garlic powder, and smoked paprika.
  2. In a shallow dish, mix almond flour and parmesan cheese.
  3. Dip each shrimp into the beaten egg, then dredge in the almond flour mixture, pressing gently to coat.
    4. Cook the Shrimp:
  4. Heat butter and olive oil in a skillet over medium heat.
  5. Cook shrimp for 2-3 minutes per side until golden brown and crispy. Transfer to a plate lined with paper towels.
    6. Make the Buffalo Sauce:
  6. In a small bowl, whisk together hot sauce, melted butter, garlic powder, and apple cider vinegar.
  7. Toss the crispy shrimp in the buffalo sauce until well coated.
    8. Assemble the Tacos:
  8. Place 2-3 buffalo shrimp in each lettuce wrap.
  9. Drizzle with ranch dressing and sprinkle with crumbled blue cheese (if using).
  10. Garnish with fresh chives and serve immediately.

Nutrition Facts

Servings: 4 ServingCalories:410kcalTotal Fat:32gSaturated Fat: 12gTotal Carbohydrate:6gDietary Fiber: 2gSugars: 1gProtein:27g

Note

Substitutions & Variations

  • Dairy-Free: Use dairy-free parmesan and skip the blue cheese.
  • Extra Crispy: Double-coat the shrimp by repeating the dredging step.
  • Lower Spice Level: Use half the buffalo sauce or mix with ranch to tone down the heat.
  • Different Protein: Swap shrimp for crispy chicken tenders or grilled fish.
Read it online: https://ketoeatsrecipes.com/recipe/crispy-keto-buffalo-shrimp-tacos-with-lettuce-wraps/