spicy buffalo shrimp bowls with creamy lime ranch
Homemade ranch is superior. Trust me on this.
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.