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Chili-Lime Shrimp Lettuce Wraps: A Zesty 20-Minute Delight

Experience the vibrant flavors of Chili-Lime Shrimp Lettuce Wraps, a quick gluten-free dinner option.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 wraps
Course: Dinner
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Shrimp
  • 1 pound shrimp fresh or thawed frozen
  • 2 tablespoons olive oil
  • 1 tablespoon chili powder or paprika for milder flavor
  • 2 tablespoons lime juice or lemon juice if needed
  • 1 teaspoon salt to taste
For the Slaw
  • 6 radishes radishes chopped
  • 2 cups cabbage any variety, chopped
For the Crema
  • 1 medium avocado
  • 2 tablespoons sriracha adjust based on spice preference
  • 1 clove garlic minced

Equipment

  • oven
  • Sheet Pan
  • mixing bowl
  • Blender

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and line a sheet pan with aluminum foil or parchment paper.
  2. In a mixing bowl, toss shrimp with olive oil, chili powder, lime juice, and salt. Allow marinating.
  3. Spread marinated shrimp on the sheet pan in a single layer and roast for 8 minutes until pink.
  4. Chop radishes and cabbage, mixing them to create the slaw, and set aside.
  5. Blend avocado, sriracha, and minced garlic in a blender until smooth to prepare the crema.
  6. Assemble wraps by laying crisp lettuce leaves with warm shrimp, slaw, and crema.

Notes

Store leftovers in airtight containers for up to 3 days, keeping components separate for best texture.