Chili-Lime Shrimp Lettuce Wraps
These chili-lime shrimp lettuce wraps combine charred shrimp, fresh slaw, and creamy avocado sauce for a light, vibrant meal full of texture and flavor.
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.