Citrusy Buffalo Shrimp Lettuce Wraps with Yogurt Dressing


Serves 4 to 6 as an appetizer 

30 large shrimp, peeled and deveined
1/2 small bunch scallions, white and light green parts finely chopped (save some green slices for garnish)
6 tablespoons neutral oil (sunflower, vegetable, grape seed, etc.)
Zest and juice of 1 lemon
Zest and juice of 1 lime
Kosher salt and coarse black pepper
1 cup panko breadcrumbs
Homemade Buffalo Sauce (recipe follows)
Yogurt Dressing (recipe follows)
1 large head Bibb or Boston lettuce, leaves separated
2 carrot sticks, peeled into ribbons
2 celery sticks, peeled into ribbons

In a large bowl, toss the shrimp with the scallions, 4 tablespoons of the oil, lemon zest and juice, and lime zest and juice. Season with salt and pepper. Allow the shrimp to marinate for no more than 10 minutes. Meanwhile, prepare the homemade buffalo sauce and yogurt dressing.

In a large non-stick pan, heat the remaining 2 tablespoons of oil over medium to medium high heat. Toss the shrimp with the panko and shake off any excess breadcrumbs. Working in batches so you don’t overcrowd the pan, cook the shrimp in a single layer until golden brown (about 1 1/2 minutes on the first side, and then 1 more minute on the second side depending on their size).

In a large bowl, carefully (as the panko breading is delicate) toss the cooked shrimp and buffalo sauce. Pile the buffalo shrimp into a dish and serve with the lettuce leaves, yogurt dressing, carrots, and celery so guests can build their own wraps.

Homemade Buffalo Sauce

Makes approximately 3/4 cup

3 tablespoons unsalted butter
1 small clove garlic, minced
1/2 cup hot sauce (such as Texas Pete)
1 tablespoon lemon juice
Kosher salt

In a small saucepan, melt the butter over medium-low heat. Add the garlic and cook for 2 minutes. Add the hot sauce and lemon juice and whisk to combine. Simmer for 5 minutes and then season to taste with salt.

Yogurt Dressing

Makes approximately 1 cup

3/4 cup plain Greek yogurt
1 tablespoon olive oil
2 teaspoons honey
2 tablespoons fresh lemon juice
1/2 tablespoon chopped fresh dill
Kosher salt and coarse black pepper

In a small bowl, whisk together the Greek yogurt, olive oil, honey, lemon juice, and dill. Season to taste with salt and pepper.

To read the article “A Tale of Many Tails: Finding my Peace of Mind in the Port City” that inspired this story, click here!