spicy buffalo shrimp bowls with creamy lime ranch
A meal that preps faster than the winds of Hurricane Ian.
Today, Tuesday, I stress ran a half marathon and ended that foray at Publix to pick up last minute supplies. Shockingly, the stores were still well-stocked aside from some certain brands of soup, toilet paper (what, is everyone gonna get the hurricane shits?). I certainly shopped more than I should have, bought some shit that probably wasn’t necessary. Including a bottle of prosecco that was on sale. Gotta have that wine.
We chose to leave the island for a few days just in case storm surge and flooding overpowered the place, and I spent much of Tuesday prepping food we had in our fridge. Shrimp pasta, broccoli; a noddle dish I’m sharing this week; rice and beans. J and I balance one another out quite well. He handles many logistics about which I’m clueless, and I take care of the house and ensure our bellies are full of more than Belvitas.
Pausing briefly in the hubbub to bring you this utterly delectable but quick shrimp bowl meal. Cajun-inspired seasoning coats the shrimp, and a quick blackening deepens the flavors before a hefty coat of buffalo sauce to finish off. Steam some rice, plop on some toppings, and don’t forget a quick batch of homemade ranch. Imperative.
Let’s Go to Buffalo
I’m not lying when I say you need less than 30 minutes for this meal. If you time it and I have accidentally lied, my bad.
The shrimp cook up quickly, so I like to measure out my buffalo sauce and grab a couple pats of butter to have on hand. Make sure your shrimps are thawed, peeled, and deveined, then pat them dry. Dry shrimp = a better blackening. Then, toss them in my trusty blend of spices that have appeared in many of my seafood dishes: smoked paprika, oregano, garlic and onion, cayenne, and black pepper. Sprinkle a bit of salt there, too.
Heat a bit of olive oil in a skillet and lay the shrimp in a single layer. You might need to do a couple batches to ensure you don’t crowd the pan. When all the shrimp is crisped up on both sides, throw in some butter, swirl it around until browned, and finish with a big helping of buffalo sauce. I heat the saucy shrimp for only a minute or two before sliding the skillet off the burner to prevent any excessive cooking.
Ranch Not Hidden in a Valley
Nothing fancy about this dressing, except I make a couple little swaps to include a touch of cilantro and lime juice. I use this same formula in my Buffalo Cheddar Ranch Pan Pizza and it translates easily across many dishes. I near always have a jar on hand.
I base my ranch on Greek yogurt and stir in fresh chives, cilantro, lime juice, garlic and onion, and dill. Thin out the dressing with buttermilk (or regular) until it reaches your desired consistency. I like a thicker dressing so I use maybe 2 tablespoons, but you can go up to 1/4 cup if you wish.
You can use pretty much anything for the grain in your bowl. I prefer steamed brown rice, but white or cauliflower rice are great too, and quinoa if you want a heartier protein. Very customizable. For toppings, I am a sucker for avocado, sliced green onions, Persian cucumbers, and a bed of romaine. Again, use what you like! I bet roasted or steamed broccoli and some carrot ribbons would pair beautifully, too.
Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
About that spice blend…
Blackened Peach Bruschetta Salmon
Crispy Cajun Buffalo Salmon Tacos
Hot Honey Shrimp and Cheddar Polenta
spicy buffalo shrimp bowls with creamy lime ranch
Ingredients
- 1 lb large or jumbo shrimp, peeled and deveined
- 1 tbsp smoked paprika
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne
- 1/4 tsp black pepper
- 2 tbsp butter
- 1/2 cup buffalo sauce
- steamed rice, chopped romaine, avocado, green onions, and cucumbers, to serve
lime ranch
- 1 cup plain whole milk Greek yogurt
- 2-3 tbsp buttermilk, to thin
- 2 tbsp lime juice
- 2 tbsp fresh cilantro, chopped
- 2 tbsp fresh chives, chopped
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried dill
Instructions
- Heat 2 tablespoons olive oil in a skillet over medium heat.
- Pat the shrimp dry. In a large bowl, toss with the smoked paprika, oregano, garlic powder, onion powder, cayenne, black pepper, and a pinch of salt.
- Add the shrimp to the skillet and cook for 2 minutes, then flip and cook an additional 2 minutes. Work in batches as needed. Toss all the shrimp back into the skillet (if you did multiple batches) and add the butter. Cook until the butter browns, about 2-3 minutes, then stir in the buffalo sauce until it coats the shrimp, about 1-2 minutes.
- To make the ranch, add all ingredients to a jar or bowl and shake or whisk until combined. Taste and adjust salt and pepper as needed.
- Divvy up bowls of rice. Add chopped romaine, avocado wedges, and cucumbers, then divide the shrimp among the bowls. Garnish with green onions.
