Experience the vibrant flavors of summer with these Sheet Pan Chili-Lime Shrimp Lettuce Wraps. Juicy shrimp baked to perfection with zesty chili and lime, paired with a crunchy, refreshing slaw and a smooth, creamy avocado crema makes this dish a standout. Perfectly light yet satisfying, it’s an ideal meal when you crave something fresh and vibrant without the heaviness.
This easy sheet pan meal brings together smoky, tangy shrimp and crisp lettuce cups for a handheld, flavorful experience. The balance of textures and flavors—from charred shrimp to cool slaw and rich avocado sauce—makes each bite exciting and delicious, perfect for quick dinners or casual gatherings.
- The combination of chili and lime gives the shrimp a bright, smoky flavor that’s incredibly addictive.
- Using a sheet pan makes cooking and cleanup effortless, saving you time in the kitchen.
- The creamy avocado crema adds smoothness, balancing the spicy and tangy elements beautifully.
- Fresh lettuce cups keep it light and gluten-free, perfect for healthy eating without sacrificing taste.
Ingredients
- Large shrimp (1 lb/450 g): Peeled and deveined for quick cooking and easy eating, these form the flavorful protein base of the dish.
- Olive oil (2 tablespoons): Helps to evenly coat the shrimp for roasting and adds subtle richness and moisture.
- Chili powder (1 teaspoon): Provides warm, smoky heat enhancing the shrimp’s flavor with a gentle kick.
- Paprika (½ teaspoon): Adds a mild smoky depth and vibrant reddish color to the shrimp seasoning.
- Cumin (½ teaspoon): Brings earthiness and complexity to the spice blend, complementing the chili powder.
- Garlic powder (½ teaspoon): Gives a mellow savory note that rounds out the spices perfectly.
- Fresh lime juice (from 1 lime plus 2 tablespoons for slaw): Adds brightness and acidity to tie the flavors together and keep them fresh.
- Salt and black pepper: Essential seasonings to enhance and balance the overall taste.
- Shredded cabbage (2 cups, mix of green and red): Provides crisp texture and mild crunch for the slaw, with visual appeal.
- Shredded carrots (1 cup): Adds sweetness and additional crunch balancing the slaw’s freshness.
- Avocado (1 ripe): Creates a creamy, buttery base for the avocado crema that adds richness to the wraps.
- Greek yogurt or sour cream (¼ cup): Adds tanginess and smooth texture to the avocado crema, lightening it up.
- Small garlic clove (1): Blended into crema for a subtle punch of flavor without overpowering.
- Water (2–3 tablespoons): Used to thin the avocado crema to a drizzle-able consistency.
- Large lettuce leaves (romaine or butter): Serve as crisp, fresh cups that hold the spicy shrimp and creamy slaw together.
Instructions
- Marinate the Shrimp
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In a medium bowl, toss the peeled and deveined shrimp with olive oil, chili powder, paprika, cumin, garlic powder, fresh lime juice, salt, and black pepper. This combination ensures every shrimp is evenly coated with bold, zesty flavors that will infuse during cooking for a deliciously seasoned result.
- Bake the Shrimp on a Sheet Pan
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Preheat your oven to 425°F (220°C) and spread the shrimp in a single layer on a lined sheet pan. Roast for 8-10 minutes until the shrimp turn pink and slightly charred around the edges. For an extra smoky flavor, broil for an additional 1-2 minutes. Baking quickly seals in juices, leaving the shrimp tender and flavorful.
- Prepare the Crunchy Slaw
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Combine shredded cabbage and carrots in a bowl, then toss with lime juice, olive oil, salt, and pepper. This light slaw provides a fresh, crisp contrast that complements the warm, spicy shrimp, adding texture and brightness to each bite.
- Make the Creamy Avocado Crema
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Blend ripe avocado, Greek yogurt or sour cream, lime juice, garlic, and salt until smooth. Gradually add water to reach a thin, drizzle-able consistency. This creamy sauce offers cooling richness that balances the chili heat and ties all the elements together beautifully.
- Assemble the Lettuce Wraps
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Place a spoonful of the zesty slaw onto each lettuce leaf. Top with about 4-5 pieces of the warm chili-lime shrimp. Finish by drizzling a generous amount of avocado crema on top. The lettuce cups provide a fresh, crisp vessel for the layers of flavor.
- Serve Immediately
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Enjoy these wraps fresh while the shrimp are still warm and juicy. The contrast between warm shrimp, cool slaw, and creamy sauce creates the perfect bite every time, making for a quick and satisfying meal.
- Avoid overcooking shrimp as they cook quickly and become rubbery if left too long.
- Feel free to add hot sauce or red chili flakes for an extra spicy kick if desired.
- For a smoky twist, grill the shrimp instead of baking to enhance the flavor profile.
Storage Tips
Store any leftover shrimp and slaw separately in airtight containers in the fridge for up to 2 days. Keep avocado crema refrigerated and give it a good stir before serving. Assemble wraps fresh to maintain lettuce crispness.
Serving Suggestions
Serve these shrimp lettuce wraps with a side of black bean salad or cilantro lime rice for a complete meal. They also pair wonderfully with a refreshing margarita or sparkling water with lime for a light lunch or dinner.
- Pat shrimp dry before tossing with spices to ensure better roasting and caramelization.
- Use a food processor to shred cabbage and carrots quickly and evenly for uniform texture.
- If you prefer more heat in the avocado crema, add a pinch of cayenne or jalapeño while blending.
FAQs
- Can I make these wraps ahead of time?
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It’s best to prepare the slaw and avocado crema ahead, but assemble the wraps just before serving to keep lettuce crisp.
- What type of shrimp works best?
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Large shrimp are ideal for this recipe because they cook quickly and provide a satisfying bite size for lettuce wraps.
- Can I use a different protein?
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Absolutely! Grilled chicken or firm tofu can be substituted for shrimp to suit dietary preferences.
- Is this recipe gluten-free?
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Yes, all ingredients in this recipe are naturally gluten-free, making it perfect for gluten-sensitive eaters.
- How spicy is the dish?
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The dish has a mild to moderate spiciness from chili powder, which can be adjusted by adding more chili or hot sauce as desired.
- Can I use store-bought coleslaw?
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While you can, homemade slaw with fresh lime juice and olive oil ensures fresher, brighter flavors for the wraps.
Chili-Lime Shrimp Lettuce Wraps
Equipment
- 1 sheet pan for roasting shrimp
- 1 mixing bowls for slaw and shrimp seasoning
- 1 blender or food processor to make avocado crema
Ingredients
- 1 lb large shrimp peeled and deveined
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- ½ teaspoon paprika
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- Juice of 1 lime
- Salt and black pepper to taste
- 2 cups shredded cabbage green and red
- 1 cup shredded carrots
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 ripe avocado
- ¼ cup Greek yogurt or sour cream
- 1 tablespoon lime juice
- 1 small garlic clove
- Salt to taste
- 2 –3 tablespoons water to thin sauce
- Large lettuce leaves romaine or butter lettuce, for serving
Instructions
- Toss shrimp with olive oil, chili powder, paprika, cumin, garlic powder, lime juice, salt, and black pepper in a bowl.
- Preheat the oven to 425°F (220°C). Arrange shrimp in a single layer on a sheet pan.
- Roast shrimp for 8 to 10 minutes until pink and slightly charred. Optionally broil 1 to 2 minutes for extra char.
- In a separate bowl, combine shredded cabbage, carrots, lime juice, olive oil, salt, and pepper. Toss and set aside.
- Blend avocado, Greek yogurt or sour cream, lime juice, garlic, and salt until smooth. Add water gradually to achieve a drizzle consistency.
- Assemble lettuce wraps by placing slaw into each leaf, topping with 4–5 shrimp, and drizzling with avocado crema.
- Serve immediately while shrimp are warm.
Notes
- Do not overcook shrimp; they cook quickly.
- Add hot sauce or chili flakes to increase heat.
- Try grilled shrimp for a smoky flavor variation.
- Use butter lettuce for tender wraps or romaine for crunch.
