Grilled Buffalo Shrimp and Ranch Broccoli Slaw

I have got a great recipe for you... well you know it is that time of year when we all bring out our grills and enjoy the beautiful sunshine outdoors! Considering Vegas gets well over 100 degrees quite often (hey what can you expect living in the desert), so we typically grill in the morning or in the evening because the afternoon heat can get unbearable. At least for us, considering we came from Colorado.

My husband and I love to grill... well actually, he likes to grill and I like to eat the grilled food! My famous words, "Call me when it is done honey!" Yeah, we make a great team! This recipe contains two of my favorite things! Shrimp and Frank's hot sauce! You just can't go wrong there! It's the perfect dish for Summer! The best thing about this recipe is that it is great dish to bring to a pot luck or enjoy at home with the family. A crowd pleaser for sure! I would limit this dish to have on occasion because Frank's hot sauce does have a lot of sodium so weigh in on Friday and eat this on Saturday!

Don't want shrimp? Use chicken! Chicken requires only 1 healthy fat so if using butter in the buffalo sauce, you will have to serve it with another side that doesn't use a healthy fat. If you really want to have the ranch slaw, just omit the butter in the buffalo sauce. Use about 8 to 9 oz raw to get 6 oz cooked. If using cheese in the ranch broccoli slaw, then you will only need 4.5 oz cooked chicken.

Grilled Buffalo Shrimp

  • 9 to 10 ounce raw, peeled, deveined shrimp - should yield 7 ounces cooked (1 Leanest)
  • 1/4 cup Frank's Hot Sauce (2 Condiments)
  • 1 tbsp. light butter - I like to use Land O Lakes Light Butter with Canola Oil (1 Healthy Fat)
  1. Melt butter in the microwave for about 30 seconds. 
  2. Add butter and hot sauce in a small bowl, stirring until combined.
  3. Place shrimp on skewers. 
  4. Baste very lightly with the sauce, saving majority of the sauce for when they are done cooking.
  5. Grill until shrimp are cooked, about 2 minutes on each side. 
  6. Baste with remaining buffalo sauce.
Don't forget to weigh your shrimp after they are cooked. You should have 7 ounces of cooked shrimp. If you are serving the ranch broccoli slaw with this meal, you will only need 3/4 Leanest which will be 5.25 ounces cooked.

Make 1 Serving
Each serving provides:
1 Leanest, 2 Condiments, and 1 Healthy Fat 
(You still need 1 more Healthy Fat)

Here is a recipe for ranch broccoli slaw. As you can tell, both recipes are really, really easy to make. This one requires no cooking at all so no burning down the house! Just mix the ingredients together and you have a quick tasty side dish. The coolness of the ranch dressing pairs so well with the bit of heat from the shrimp and it adds a nice crunch! A match made in heaven!

I bought the broccoli slaw at Wal-Mart. It does have bits of carrots mixed in, but I picked them all out. Well, most of them anyways. It wasn't easy, but I did it! If you don't mind the carrots, leave them in! The added cheddar cheese and bacon bits really complete the dish so don't leave them out! Have a wonderful weekend you guys! Stay on plan and you won't regret it when Monday comes right around the corner!

Ranch Broccoli Slaw

  • 1- 1/2 cups broccoli slaw or fresh broccoli florets (3 Greens)
  • 1 1/2 tbsp Great Value light ranch dressing (3/4 Healthy Fat)
  • 1/4 cup reduced fat cheddar cheese, shredded (1/4 Lean)
  • 1 tbsp Oscar Meyer turkey bacon pieces (1 Condiment)
  1. Combine all ingredients in a medium sized bowl. 
  2. Stir until combined. 
  3. Serve chilled.

Makes 1 Serving
Each serving provides:
1/4 Lean, 3 Greens, 3/4 Healthy Fat, and 1 Condiment

If you omit the cheese, you can use 2 tbsp of ranch dressing.

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