Buffalo Shrimp Lettuce Cups with Dairy-Free Ranch

These Buffalo Shrimp Lettuce Cups deliver all the spicy, tangy satisfaction of classic buffalo wings without any of the high-FODMAP triggers. Plump shrimp are seared hot and fast, then tossed in a garlic-infused-oil buffalo sauce that skips the onion and garlic powder found in most bottled hot sauces. Piled into cool, crunchy butter lettuce cups and finished with a creamy dairy-free herb ranch made from lactose-free yogurt alternative, this dish delivers big contrast in every bite: fiery, cool, crisp, and creamy all at once. This recipe is designed to be gut-friendly for anyone following the elimination phase of the Low-FODMAP Diet, relying on garlic-infused olive oil for aromatic flavor instead of actual garlic cloves, and using lactose-free yogurt in place of buttermilk or sour cream. It's a light, protein-packed dinner that comes together in under 30 minutes, making it perfect for a quick weeknight meal that won't leave you bloated or uncomfortable. Serve these lettuce cups as a fun, hands-on dinner alongside a simple rice pilaf or a bowl of low-FODMAP coleslaw. They also make a great appetizer for game day when you want something crowd-pleasing but gentle on sensitive stomachs.

Ingredients

• 1 lbShrimp, peeled and deveined, tails removed
• 2 tbspGarlic-infused olive oil, divided
• 0.5 tspsalt
• 0.25 tspblack pepper
• 0.5 cupBuffalo hot sauce, check label for garlic/onion-free brand
• 1 tspmaple syrup, to balance heat
• 0.5 cupLactose-free plain yogurt
• 1 tbspfresh chives, finely chopped
• 1 tbspfresh dill, finely chopped
• 1 tbspfresh parsley, finely chopped
• 1 tbsplemon juice, freshly squeezed
• 1 headbutter lettuce, leaves separated into cups
• 1 mediumcarrot, julienned, for garnish

Method

No instructions listed.