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Grilled Buffalo Shrimp

Grilled Buffalo Shrimp served over grilled Romaine Lettuce and topped with blue cheese crumbles. Ready in minutes and perfect for grilling season.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main, Main Course, Main Dish
Servings: 4 people
Author: Joanie Zisk


For The Grilled Shrimp

  • 2 pounds large or jumbo shrimp peeled and deveined
  • 2 tablespoons olive oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

For The Buffalo Sauce

  • 4 tablespoons butter
  • 1/4 cup hot sauce

For The Grilled Romaine Lettuce

  • 3 heads romaine lettuce , halved lengthwise, rinsed and dried
  • 1 tablespoon olive oil
  • pinch kosher salt
  • pinch freshly ground black pepper

Optional Toppings

  • 1/4 cup blue cheese crumbles
  • sliced habanero peppers


  • Heat the grill to medium-high heat.
  • Toss the shrimp in a large bowl with the olive oil, salt and pepper. 
  • Lightly oil grill, then place the shrimp on the grill and cook covered turning once until shrimp is cooked, 5-7 minutes total.
  • Remove shrimp from the grill and place in a large bowl and cover while you make the buffalo sauce.

To Make The Buffalo Sauce

  • Melt the butter in a small saucepan.
  • Stir in the hot sauce.
  • Pour over shrimp and toss until coated. Cover to keep warm and set aside.

To Make The Grilled Romaine Lettuce

  • Place romaine halves cut-side down on grill, and cook, turning once, until charred and slightly wilted, about 5 minutes.

To Assemble

  • Place the grilled romaine lettuce on plate, top with grilled buffalo shrimp, blue cheese crumbles and sliced peppers.