Buffalo Shrimp Salad

Hi buddies! Wanted to drop by and officially remind you (I’m sure you don’t need the reminder-my guess is you have been counting down the days, too) that tomorrow is officially the first day of spring. SPRING! Hallelujah!

So, I’m sure those of us that live in MN will magically wake up tomorrow to sparkly green grass, chirping birds, beaming sunshine and warm air…as if those lovely little leprechauns left it here for us this weekend..bless their hearts.

And let’s be honest, there’s a good chance none of that will really magically happen. So let’s just make a yummy salad to celebrate and pretend with, k? K.

Truth be told I’m not much of a shrimp gal. But doused in buffalo sauce? Paired with bleu bliss? Give me that shrimp! This salads perfect for when you’re craving that bar food fare but don’t want all the grease….which is pretty much on the daily around here;)

Buffalo Shrimp Salad

Note: if you are able, purchase a block of bleu cheese and crumble it yourself..you’ll see a huge difference in taste/moisture vs store bought crumbles.

For the Bleu Cheese Dressing

1/2 Cup Sour Cream

1/2 Cup Mayonnaise

2/3 Cup Crumbled Bleu Cheese

1 Cloved Garlic, minced

1 Teaspoon Apple Cider Vinegar

1-3 Tablespoons Milk

Salt and Black Pepper, to taste

For the Buffalo Sauce

4 Tablespoons Unsalted Butter

1/2 Cup Franks Hot Sauce

1 Tablespoon Honey

Salt, to taste

For the Shrimp + Salad

1 Pound Jumbo Shrimp, peeled and deveined

2 Tablespoons Grapeseed Oil or other high heat cooking oil
1 Teaspoon Smoked Paprika
1 Teaspoon Kosher Salt
Baby Spinach

Diced Avocado

Diced Tomato

Shredded Carrot


For the Bleu Cheese Dressing

Mix all ingredients together in a medium sized bowl until well combined, adding one tablespoon of milk at a time until you reach your desired consistency. Can be made 2 days ahead; Store in the refrigerator.

For the Buffalo Sauce

Melt all ingredients together in a small saucepan over medium heat. Bring to a light simmer and cook for 2 minutes, whisking often. Remove from heat and season with salt, to taste and set aside.

For the Shrimp + Salad

Heat a cast iron skillet or grill pan or outdoor grill over high heat. Rinse shrimp and dry thoroughly. Add the shrimp, oil, paprika and salt to a bowl and toss to coat. Place shrimp on the skillet/grill pan in a single layer and cook for 1-2 minutes per side or until shrimp is no longer opaque. Add shrimp to the saucepan of buffalo sauce and toss to coat.

Arrange spinach on serving plates. Top with avocado, tomato, carrot and bleu cheese dressing. Add buffalo shrimp right on top. Serves 4

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