Buffalo Shrimp Salad Bowls


  • 1 Tbsp. Butter
  • 1 lb. large shrimp, peeled, deveined and tails removed
  • 2 Tbsp. S&F Honey Buffalo Sauce
  • 1 tsp. lemon juice
  • 6 cups chopped romaine
  • 2 celery stalks, thinly sliced on the diagonal
  • 2 carrots, peeled and grated
  • 1/3 cup crumbled blue cheese
  • 1/4 cup finely chopped red onion
  • 1/2 cup ranch dressing


  1. Add butter to a skillet over medium-high heat. When hot and bubbly, add shrimp. Cook and stir until shrimp is cooked through, about 4 minutes.
  2. Turn off heat. Add the S & F Honey Buffalo Sauce and lemon juice. Stir until the shrimp are coated with the sauce.
  3. To assemble the salads, divide the lettuce, celery and carrots between 4 plates. Top with hot shrimp, a generous tablespoon of blue cheese, 1 Tbsp. red onion and about 2 Tbsp. of ranch dressing.