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Keto Buffalo Shrimp With Blue Cheese Dip - Fast, Fiery, And Low-Carb

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the Buffalo shrimp: 1.5 pounds large shrimp, peeled and deveined (tails on or off)
  • 1 tablespoon avocado oil or olive oil
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika (optional)
  • 1/3 cup hot sauce (Frank’s RedHot style)
  • 3 tablespoons unsalted butter
  • 1 teaspoon white vinegar or apple cider vinegar
  • 1/4 teaspoon onion powder
  • Pinch of cayenne (optional, for extra heat)
  • For the blue cheese dip: 1/2 cup sour cream
  • 1/2 cup mayonnaise (avocado oil mayo works well)
  • 1/2 cup crumbled blue cheese
  • 1 tablespoon lemon juice or white wine vinegar
  • 1 small garlic clove, finely grated (or 1/4 teaspoon garlic powder)
  • Salt and freshly cracked black pepper to taste
  • 1–2 tablespoons water or heavy cream to thin, as needed
  • For serving (optional): Celery sticks and cucumber slices
  • Chopped parsley or chives
  • Romaine or butter lettuce leaves
  • Cauliflower rice or a simple greens salad

Method
 

  1. Pat the shrimp dry. Moisture is the enemy of sear. Lay shrimp on paper towels and pat thoroughly so they cook quickly and brown a bit.
  2. Season the shrimp. Toss with salt, pepper, garlic powder, and smoked paprika. Drizzle with oil and toss again to coat.
  3. Make the blue cheese dip. In a bowl, mix sour cream, mayo, blue cheese, lemon juice, and garlic. Season with salt and pepper. Adjust thickness with a little water or cream until it’s scoopable but smooth. Chill while you cook.
  4. Prepare the Buffalo sauce. In a small saucepan over low heat, melt butter with hot sauce, vinegar, onion powder, and cayenne. Whisk until glossy. Keep warm on the lowest heat.
  5. Sear the shrimp. Heat a large skillet over medium-high. When hot, add the shrimp in a single layer. Cook 1–2 minutes per side until pink and just cooked through. Work in batches if needed to avoid crowding.
  6. Toss in Buffalo sauce. Transfer cooked shrimp to a bowl and pour the warm sauce over. Toss gently to coat. Taste and add a pinch of salt or extra hot sauce if you want more kick.
  7. Serve. Plate the shrimp with a side of blue cheese dip, celery, and cucumbers. Garnish with chopped parsley or chives. For a meal, serve over cauliflower rice or in lettuce cups.