Buffalo Shrimp Tacos are a quick, flavorful meal ready in about 15 minutes. These tacos use sautéed or grilled shrimp instead of frying for a lighter take on a classic favorite.
If you love tacos, shrimp, or anything with a hit of buffalo sauce, these tacos are a perfect match. They combine spicy, tangy shrimp with crisp vegetables and creamy blue cheese dressing for a balanced, satisfying bite.
These are genuinely fast to prepare—most of the work takes place while the shrimp cooks. Warm tortillas cradle crunchy shredded lettuce, shredded carrots, celery, thinly sliced red onion and saucy buffalo shrimp. A drizzle of blue cheese dressing and a sprinkle of fresh cilantro finish the tacos with creamy, herbaceous notes.
Buffalo Shrimp Tacos Ingredients
- 1 lb shrimp (peeled, deveined, tails removed)
- ½ cup buffalo sauce, plus extra for drizzling
- 1 cup shredded lettuce
- ½ cup shredded carrots
- ½ cup chopped celery
- ½ cup thinly sliced red onion
- 8 small tortillas (corn or flour)
- ¼ cup blue cheese dressing
- ¼ cup chopped cilantro
Buffalo Shrimp Tacos Instructions
- Toss the shrimp with ½ cup buffalo sauce until evenly coated. Heat a large skillet over medium heat and sauté the shrimp for 4–5 minutes, turning once, until pink and cooked through. Alternatively, grill the shrimp over medium heat for 4–5 minutes.
- While the shrimp cooks, combine the shredded lettuce, carrots, celery and red onion in a large bowl; toss gently to mix.
- Warm the tortillas in a dry skillet for 20–30 seconds per side or place them in a 350°F oven for 1–2 minutes until pliable and warm.
- Assemble the tacos: spoon some of the vegetable mixture into each tortilla, top with several buffalo-coated shrimp, then drizzle with blue cheese dressing and additional buffalo sauce if you like it spicier. Finish with a sprinkle of chopped cilantro.
Tips and Variations
- If you prefer less heat, use half the buffalo sauce when tossing the shrimp and serve extra sauce on the side so each person can add more if desired.
- For a smoky flavor, char the tortillas briefly over an open flame or use grilled shrimp that have been brushed with buffalo sauce after grilling.
- Swap blue cheese dressing for ranch if you prefer a milder, tangy creaminess. Crumbled blue cheese also makes a nice garnish if you love bold flavor.
- For a lower-sodium option, choose a reduced-sodium hot sauce or make a homemade buffalo sauce using hot sauce and a small amount of butter or olive oil.
- Add avocado slices or a quick slaw (lime juice, a pinch of salt and shredded cabbage) for extra texture and freshness.
Serving Suggestions
These tacos are perfect for Taco Tuesday, a casual weeknight dinner, or as part of a party spread. Serve with lime wedges, pickled jalapeños or a simple side salad. They pair well with chips and salsa or a light corn salad.
Make-Ahead and Storage
You can prep the vegetables and store them in an airtight container for up to two days. Keep the cooked buffalo shrimp separate from the greens to avoid sogginess; reheat the shrimp briefly in a skillet or microwave before assembling. Leftover cooked shrimp will keep in the refrigerator for up to 2 days.
Quick Recipe Notes
- Servings: 8 tacos
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Author: Whitney Bond
Other Taco Ideas
If you enjoy tacos, try variations like grilled mahi mahi fish tacos, Korean BBQ chicken tacos, Greek-inspired tacos, chipotle honey pulled pork tacos, or sriracha steak tacos for more bold and varied flavors.
Nutrition Facts (per taco, approximate)
- Calories: 164 kcal
- Carbohydrates: 18 g
- Protein: 15 g
- Fat: 3 g
- Sodium: 1190 mg
- Fiber: 1 g
Enjoy these buffalo shrimp tacos hot from the pan for the best texture and flavor. They’re an easy, vibrant option when you want a fast meal that still feels special.
