Buffalo Citrus Shrimp

Processed with VSCO with c2 preset

I love Buffalo Chicken Wings any time of the year, but living in Florida has given me amazing access to locally caught shrimp, and it’s usually on sale. Taking advantage of seasonal ingredients is the name of the game, so for the remainder of the summer, chicken wings are going to have to move aside. If you haven’t been grilling shrimp this season, now is the time. I love to use charcoal for this recipe, as shrimp cook quickly and charcoal flame provides so much flavor in such a short amount of time. Let’s dig in!

Processed with VSCO with al5 preset
Buffalo Citrus Shrimp
Serves 4
1 lb raw shrimp, peeled and deveined
3 T hot sauce, I love franks red hot buffalo sauce for this recipe
1 T minced garlic
2 T Olive Oil
1 lemon, juiced
1 lemon, cut into wedges for serving
salt to taste

1. Light your charcoal in your chimney and wait until the bricks are glowing red and ashy around the edges. Dump under the grates of your Char-Griller Grill, and close the lid, letting the grates heat for 5-10 minutes.
2. While grill is heating, toss shrimp with buffalo sauce, minced garlic, the juice of one lemon, olive oil, and plenty of salt. Let marinate on the counter for a few minutes.
3. Once the grill is heated, spray the grates with non-stick spray, and lay your shrimp and lemon wedges out to cook. Grill on each side for 2 minutes, until some deep char marks form, and they are curled up and a beautiful vibrant pink color.
4. Serve on a large tray with grilled lemon wedges and an extra sprinkle of salt! These are super delicious on a salad, in a taco, or as the main dish at your next barbeque! Happy Grilling.

Hope you love this recipe as much as I do, and you recreate it at home!
Be sure to tag me on instagram, @thatswhatsheeats, so I can keep up with your foodie creations! Thanks for reading!



Leave a Reply

%d bloggers like this: