Buffalo Shrimp

All the zest and spice of hot wings, but with the added juiciness of shrimp.

Buffalo Shrimp
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As great as it would be to chow down on some hot wings post-workout, it’s unlikely that your body will thank you for it.

Here’s the solution: grab some heart-healthy shrimp, veggies, and rice, and toss in some hot sauce. You’ll get the same flavor, plus a heart-healthy serving of snap peas, carrots, and cherry tomatoes.

Nutrition (per serving)

541 calories; 43g protein; 63g carbs; 12g fat

Prep time

10 min.

Cook time

5 min.

  • 3⁄4 cup white rice
  • Olive oil spray
  • 1⁄2 cup snap peas, trimmed*
  • 1 medium carrot, peeled and sliced into 1⁄4-inch-thick rounds
  • Garlic powder to taste
  • 6 oz large (16–20 count), peeled raw shrimp
  • 1⁄2 cup grape or cherry tomatoes
  • 3 Tbsp hot wing sauce, divided
  • *Trim peas by breaking off the tip and pulling out the string that runs the length of the pod.

Cook rice according to package instructions.

Heat large non-stick stir-fry pan or wok over medium-high heat until hot. Spray pan, then add peas and carrots. Sprinkle with garlic powder. Cook until peas are bright green and warmed. Push to edges of pan.

Re-spray center of pan, and add shrimp in single layer. Cook until bright pink, about 1-2 minutes per side. Add tomatoes. Push peas and carrots back to center, mixing them with shrimp and tomatoes.

Spoon 2 Tbsp. hot sauce over the shrimp and veggies, and toss. Spread cooked rice evenly over bottom of salad bowl or over dinner plate.

Carefully mound the stir-fry on top. Drizzle remaining Tbsp. of hot sauce over top. Serve immediately.