Grilled Buffalo Shrimp with Broccoli Slaw (Low Carb and Gluten Free)

Karen Sorenson — Thu, 14 Jun 2012 12:03:00 +0000

My latest cooking adventure was Low Carb Grilled Buffalo Shrimp. To say that I have been craving buffalo sauce lately is an understatement. I have been putting in on everything (eggs, veggies, chicken wings, pancakes…..oh wait not pancakes, but you get the point). I was making grilled shrimp one night and I thought that they would be perfect candidate for the buffalo sauce treatment.

I used the following ingredients for Low Carb Grilled Buffalo Shrimp:

1 lb large shrimp, peeled and deveined (I used 26/30 count)
1/2 cup of buffalo sauce (I used Frank’s)
5 Tbsp butter

Preheat the grill or grill pan over medium-high heat and oil as necessary to prevent sticking.

Combine the buffalo sauce and butter in a small saucepan. Allow the butter to melt and the sauce to heat through.

Season the shrimp with salt and pepper and place on the grill. Grill for 1-2 minutes on both sides or until the shrimp turn pink. Place the shrimp in a large bowl and pour the buffalo sauce over the shrimp. Toss to coat, making sure that all of the shrimp get covered with sauce. Serve with celery or broccoli slaw (recipe below).

Low Carb Broccoli Slaw:

12 oz of broccoli slaw mix or chopped broccoli
1/4 cup mayonnaise (preferably homemade)
1 tsp of sweetener of your choice (I used Swerve)
Juice of 1 lemon
1/2 tsp salt and pepper
4 slices of bacon, chopped

In a medium bowl, combine the mayonnaise, sweetener, lemon juice, salt, and pepper. Add the broccoli slaw mix and stir to combine. Add the bacon and stir to incorporate the bacon. Taste and add additional seasoning as necessary.

Net Carb Count*:

Buffalo Shrimp: 5 net carbs (for the entire recipe)
Broccoli Slaw: 12 net carbs (for the entire recipe)

*Note carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts.

Comments: This definitely satisfied my craving for buffalo sauce. Grilling the shrimp gives the shrimp depth of flavor. If you are grilling the shrimp on an outdoor grill (I used a grill pan) it will be a lot easier to flip and handle the shrimp if you use skewers. Thread the shrimp on the skewers and flip after 1-2 minutes. Soak wooden skewers for at least 30 minutes before placing them on the grill. This recipe is very quick and easy to whip up! The broccoli slaw was a last minute addition. I couldn’t decide what to have with the shrimp. When I was at the store, I spotted the broccoli slaw mixture in the produce section and I knew it would make a great low carb side dish. The sauce adds creaminess to the crunchy broccoli without making it very heavy. This would make a great side dish and your next BBQ. Enjoy!

Check out other Gluten or Allergy Free Recipes:

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Grilled Buffalo Shrimp with Broccoli Slaw (Low Carb and Gluten Free)