Buffalo Shrimp Tacos with Celery Slaw : Game-Day Heat in Every Bite

Table of Contents

Game-Day Heat in Every Bite: Let’s Make Buffalo Shrimp Tacos!

Hey friends! Emily here, from my (probably slightly flour-dusted) kitchen to yours. Raise your hand if you’ve ever been at a party, balancing a plate in one hand and a drink in the other, thinking, “I wish this amazing buffalo wing flavor was in a format that didn’t require me to lick my fingers in public.” 🙋‍♀️ Yeah, me too. That’s exactly the culinary daydream that led to these Buffalo Shrimp Tacos with Celery Slaw.

Imagine this: plump, juicy shrimp, crispy or gorgeously grilled, tossed in that iconic, tangy-hot buffalo sauce that makes your taste buds do a happy dance. Now, tuck them into a warm tortilla with a crazy-crunchy, fresh celery-carrot slaw, a few tangy pickled red onions, and a luxurious drizzle of cool blue cheese or ranch. It’s the whole glorious, messy experience of game-day wings, but portable, party-perfect, and honestly, even more fun to eat.

This recipe is for anyone who loves big, bold flavors but also loves actually hanging out with their guests. It comes together in about 25 minutes, which means you can whip up a batch during a commercial break. Whether you’re feeding a crowd for the big game, shaking up Taco Tuesday, or just treating yourself to a seriously delicious dinner, these tacos deliver heat, crunch, creaminess, and joy in every single bite. So, tie on your favorite apron (the messy one is totally acceptable here), and let’s make something unforgettable.

The Wing Night That Started It All

This recipe has its roots in my grandma’s kitchen, but not in the way you might think. See, my grandma was a wizard with comfort food, but she was not a fan of mess. Every Sunday, my grandpa would bring home buckets of wings from the local joint, and it was pure chaos. Sauce on the TV remote, on cheeks, once even on the dog’s head (sorry, Buddy!). Grandma would just shake her head, muttering about the invention of the plate.

Years later, hosting my own first “big game” party in a tiny apartment, I had a flashback to those sauce-covered Sundays. I wanted that addictive buffalo flavor without the forensic clean-up. I had shrimp in the fridge, tortillas in the pantry, and a forever-love for the classic celery-and-blue-cheese wing accompaniment. Throwing it all together felt like a revelation. The shrimp cooked in minutes, the slaw was a no-cook breeze, and my friends could chat and eat without wearing their dinner. It was a hit. Now, these tacos are my go-to for any gathering where I want maximum flavor and minimum fuss—a little nod to Grandpa’s messy joy, with Grandma’s sensible practicality. The best of both worlds, wrapped in a tortilla.

Gathering Your Flavor Squad

Here’s everything you’ll need to build these flavor-packed tacos. I’ve included my favorite tips and swaps so you can make this recipe your own!

1 lb large shrimp, peeled and deveined: The star! I prefer 21/25 count for a nice, hearty bite. Thaw frozen shrimp overnight in the fridge for best results. Pro tip: Pat them very dry with paper towels—this is the secret to getting them crispy if you’re pan-frying.
Salt and pepper: The essential flavor builders. Don’t be shy here.
½ cup all-purpose flour (for crispy version): This gives the shrimp a light, golden crust that holds onto the sauce beautifully. For a gluten-free twist, cornstarch or a 1:1 GF flour blend works great.
1 tablespoon oil (for grilled version): Avocado or olive oil are my go-tos for their high smoke point and neutral flavor.
⅓ cup buffalo sauce: I’m a Frank’s RedHot devotee for that authentic flavor, but use your favorite! For more heat, add a pinch of cayenne. For less, mix it with a little melted butter.
1 cup shredded carrots & 1 cup thinly sliced celery: The “slaw” heart. This is our fresh, crunchy counterpoint to the spicy shrimp. I use a box grater for the carrots and slice the celery thin on a bias—it looks pretty and catches the dressing better.
2 tablespoons mayo & 1 tablespoon apple cider vinegar: The slaw’s simple dressing. Mayo adds creaminess, while the vinegar brings the necessary tang. A squeeze of lemon juice also works if you’re out of ACV.
½ cup pickled red onions: My not-so-secret weapon! They add a stunning pink color and a sweet-tangy punch that cuts through the richness. (I’ll often have a jar in my fridge—they’re so easy to make!).
Blue cheese or ranch dressing, for drizzle: The cool-down crew. I’m team blue cheese for that classic wing-paring authenticity, but I 100% support the ranch lifestyle. Use your favorite store-bought or homemade!
8 small tortillas (corn or flour): The vessel. I love the earthy taste of corn tortillas with the bold flavors, but soft flour tortillas are wonderfully pliable. Warm them up—it makes all the difference.
Chopped parsley or celery leaves (optional): A little green confetti for a fresh finish and a pop of color.

Let’s Build Some Taco Magic: Step-by-Step

Okay, team! Let’s get cooking. This process is fast and fun—just have all your components ready to go. We’ll work like a well-oiled (or well-sauced) machine.

Prep the Slaw First: In a medium bowl, toss together your shredded carrots and sliced celery. Add the mayo, apple cider vinegar, a good pinch of salt, and a few cracks of black pepper. Toss it all together until every bit of veg is lightly coated. Chef’s Hack: Do this first and pop it in the fridge. The chill time lets the flavors mingle and the veggies get even crisper.
Choose Your Shrimp Adventure (Crispy or Grilled):
- For Crispy Shrimp: Place your flour in a shallow dish and season it well with salt and pepper. Toss your dried shrimp in the flour until lightly coated. Shake off any excess. Heat a large skillet over medium-high heat with enough oil to coat the bottom. Once the oil shimmers, add the shrimp in a single layer (work in batches to avoid crowding!). Cook for 2-3 minutes per side until golden, crispy, and cooked through.
- For Grilled/Pan-Seared Shrimp: Toss the dried shrimp with 1 tablespoon of oil, salt, and pepper. Heat a grill pan or skillet over medium-high heat. Cook the shrimp for 2-3 minutes per side until they turn pink and opaque with lovely grill marks or sear.
Chef’s Tip: No matter your method, the second side always cooks faster than the first! Don’t walk away.
The Buffalo Toss: As soon as your shrimp are cooked, transfer them to a clean bowl. Pour the buffalo sauce over the hot shrimp. Here’s the key: Toss them immediately and gently until every shrimp is gloriously coated in that orange-red goodness. The heat from the shrimp helps the sauce cling perfectly.
Warm Your Tortillas: While the shrimp rest for a hot second, warm your tortillas. You can do this directly over a low gas flame for a few seconds each side (my favorite method for a little char), in a dry skillet, or wrapped in a damp paper towel in the microwave for 20-30 seconds. Keep them wrapped in a clean kitchen towel to stay soft and warm.
Assembly Line Time! Lay out your warm tortillas. Start with a generous spoonful of the chilled celery slaw—this creates a protective, crunchy base that helps prevent a soggy tortilla. Pile on 3-4 buffalo shrimp. Top with a few strands of pickled red onions. Finally, drizzle (or pour, no judgment) with your chosen blue cheese or ranch dressing. A sprinkle of chopped parsley or celery leaves adds the perfect finish.
Serve Immediately & Enjoy the Chaos! These tacos are best eaten right away, while the shrimp are still warm and the slaw is crisp. Pass around napkins—the good kind—and dig in.

How to Serve These Flavor Bombs

Presentation is part of the fun! I love setting up a casual taco bar for parties. Pile the buffalo shrimp in a bowl, keep the slaw and toppings in separate dishes, and let everyone build their own masterpiece. It’s interactive and keeps the tacos from getting soggy before they’re eaten.

For a full game-day or weeknight feast, I love pairing these spicy tacos with something cool and refreshing. A simple chilled cucumber salad, a big bowl of elote-style street corn salad, or just some extra celery and carrot sticks with ranch for dipping are perfect sides. And to drink? A frosty-cold lager, a zesty margarita, or even a sparkling lemonade are all fantastic companions to the heat.

Make It Your Own: Delicious Twists & Swaps

One of my favorite things about this recipe is how easily it adapts. Play with it!

Protein Swap – Buffalo Chicken or Cauliflower: Use 2 cups of shredded rotisserie chicken or bite-sized roasted cauliflower florets. Toss them in the buffalo sauce just like the shrimp.
Slaw Remix – Creamy Cilantro-Lime: Swap the mayo dressing for a mix of sour cream, lime juice, chopped cilantro, and a pinch of cumin. It’s a bright, herby twist.
Global Fusion – Gochujang “Buffalo”: Replace half the buffalo sauce with gochujang (Korean chili paste) and a teaspoon of honey. Top with quick-pickled cucumbers and a sesame seed sprinkle.
Lighter Drizzle – Greek Yogurt Ranch: Mix ½ cup Greek yogurt with a tablespoon of ranch seasoning and a splash of milk to drizzle consistency. All the flavor, plus a protein boost!
Sweet Heat – Mango-Jalapeño Salsa: Skip the slaw and top your tacos with a fresh salsa of diced mango, jalapeño, red onion, and cilantro. The sweet-spicy combo is incredible.

Emily’s Kitchen Notes

This recipe has evolved from that first “what’s in the fridge?” experiment. I’ve learned that the pickled onions are non-negotiable—they’re the flavor bridge that ties it all together. I also started making a double batch of the shrimp because someone (usually me) always ends up eating them straight from the bowl like popcorn.

A funny fail? The time I tried to make “buffalo shrimp nachos” for a crowd and didn’t consider the sogginess factor. Let’s just say we ended up eating deconstructed nacho ingredients with forks. A delicious lesson learned: some recipes are perfect as-is, and these tacos are one of them. Keep it simple, focus on quality ingredients, and embrace the delicious mess.

Your Questions, Answered!

Q: Can I make any part of this ahead of time?
A: Absolutely! The slaw and pickled onions can be made 1-2 days ahead and stored in the fridge. The shrimp are best cooked fresh, but you can peel and devein them the morning of. I don’t recommend saucing them ahead of time, as they can get rubbery.

Q: My shrimp turned out soggy instead of crispy. What happened?
A: The number one culprit is moisture. Make sure your shrimp are thoroughly patted dry before flouring or oiling. Also, don’t crowd the pan! Crowding creates steam, which leads to sogginess. Cook in batches if needed.

Q: Is there a way to make this less spicy for kids or sensitive palates?
A> Yes! You can mix the buffalo sauce with an equal part of melted butter to tame the heat. Alternatively, set aside some plain cooked shrimp for the kids and let them use a mild salsa or just the dressing.

Q: Corn or flour tortillas—which is better?
A> It’s purely personal! Corn tortillas offer a classic, slightly earthy flavor and are naturally gluten-free. Flour tortillas are softer and more pliable, making them less likely to crack. I say warm up a few of each and let people choose!

Nutritional Breakdown (Approximate)

Here’s a general look at the nutrition per taco (based on using flour tortillas, the crispy shrimp method with 1 tbsp oil absorbed, and a blue cheese drizzle). Remember, these are estimates and will vary based on your specific ingredients and portions.

This dish is a great source of lean protein from the shrimp. To lighten it up, you can: use the grilled shrimp method, opt for a light mayo or Greek yogurt in the slaw, choose a lighter dressing drizzle, and load up on the fresh vegetable toppings!

Final Thoughts from My Kitchen to Yours

And there you have it, my friends—my ultimate game-day (or any-day) flavor bomb: Buffalo Shrimp Tacos. This recipe is a celebration of everything I love about cooking: bold flavors, playful twists on classics, and food that’s meant to be shared with laughter and maybe a few spilled crumbs.

I hope you give these a try and make them your own. Tag me @TastyChow if you do—I love seeing your kitchen creations! Remember, the best meals aren’t about perfection; they’re about the joy of creating something delicious and the people you share it with. Now, go forth and make some tasty chow!

With love and a dash of hot sauce,
Emily