Fresh, juicy shrimp tucked into crisp lettuce leaves and topped with a creamy, tangy avocado drizzle. These light and flavorful wraps are perfect for a quick lunch, easy dinner, or low-carb appetizer.
Prep Time
15 minutes
Cook Time
8–10 minutes
Total Time
25 minutes
Servings
4
Ingredients
For the Shrimp
1 lb (450 g) large shrimp, peeled, deveined, and tails removed
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon paprika
½ teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon fresh lime juice
1 tablespoon chopped fresh cilantro
For the Lettuce Wraps
12 large butter lettuce, romaine, or iceberg leaves
½ cup cucumber, finely diced
½ cup cherry tomatoes, diced
¼ cup red onion, finely diced
½ avocado, diced
¼ cup fresh cilantro, chopped
Lime wedges, for serving
For the Avocado Drizzle
1 ripe avocado
¼ cup plain Greek yogurt
2 tablespoons fresh lime juice
1 small garlic clove
2 tablespoons water, plus more as needed
1 tablespoon fresh cilantro
¼ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon cumin, optional
Instructions
- Prepare the shrimp
Pat the shrimp dry with paper towels.
Place the shrimp in a bowl and add olive oil, minced garlic, paprika, chili powder, cumin, salt, black pepper, and lime juice. Toss until evenly coated.
- Cook the shrimp
Heat a large skillet over medium-high heat.
Add the seasoned shrimp in a single layer. Cook for approximately 2–3 minutes per side, or until the shrimp are pink, opaque, and cooked through.
Remove from the heat and sprinkle with fresh cilantro.
Avoid overcooking, as shrimp can become rubbery.
- Prepare the avocado drizzle
Add avocado, Greek yogurt, lime juice, garlic, water, cilantro, salt, black pepper, and cumin to a blender or food processor.
Blend until completely smooth.
Add another tablespoon of water at a time until the sauce reaches a pourable consistency.
Taste and adjust the lime juice, salt, or seasoning as desired.
- Prepare the lettuce
Wash the lettuce leaves and dry them thoroughly.
Choose sturdy leaves that can hold the shrimp and toppings without tearing.
- Assemble the wraps
Place 2–3 cooked shrimp in each lettuce leaf.
Top with diced cucumber, tomatoes, red onion, avocado, and fresh cilantro.
Drizzle generously with the creamy avocado sauce.
Finish with a squeeze of fresh lime juice.
- Serve
Serve immediately while the shrimp are warm and the lettuce is crisp.
Optional Toppings
For extra flavor, add:
Diced jalapeño
Shredded cabbage
Corn
Black beans
Pickled onions
Mango salsa
Crumbled feta
Sliced radishes
Extra cilantro
A sprinkle of red pepper flakes
Tips for the Best Lettuce Wraps
Dry the lettuce well: Excess water can make the wraps soggy.
Don’t overcook the shrimp: Remove them as soon as they’re opaque and cooked through.
Use ripe avocado: It creates a much smoother drizzle.
Adjust the sauce: Add water gradually until you reach your preferred consistency.
Make them spicy: Add jalapeño or extra chili powder to the shrimp or avocado sauce.
For meal prep: Keep the shrimp, vegetables, lettuce, and sauce in separate containers and assemble just before eating.
Nut & Allergen Information
Contains:
Shellfish: Yes — shrimp.
Dairy: Yes — Greek yogurt.
Tree nuts: No.
Peanuts: No.
Eggs: No.
Wheat/Gluten: No, when all packaged seasonings are gluten-free.
Soy: No, provided the ingredients used are soy-free.
Dietary Information
Nut-free: Yes, provided there is no cross-contact.
Peanut-free: Yes.
Gluten-free: Yes, naturally, when using gluten-free seasonings.
Low-carb: Yes.
Keto-friendly: Yes, depending on the yogurt and toppings.
Dairy-free: Not as written. Use unsweetened dairy-free yogurt instead.
Paleo: Can be made paleo by replacing Greek yogurt with a suitable unsweetened dairy-free alternative.
Vegetarian: No.
Shellfish-free: No.
Important: Anyone with a shellfish allergy should avoid this recipe. Always check packaged ingredients for allergy statements and cross-contact warnings.
Approximate Nutrition
Per serving, assuming 4 servings:
Calories: ~300
Protein: ~30 g
Carbohydrates: ~12 g
Fat: ~15 g
Fiber: ~5 g
Net Carbs: ~7 g
Sugar: ~4 g
Sodium: ~650 mg
Nutrition is approximate and can vary depending on shrimp size, avocado size, yogurt, and toppings.
Storage
Cooked shrimp: Store in an airtight container in the refrigerator for up to 3 days.
Avocado drizzle: Refrigerate in an airtight container for up to 2 days. Press plastic wrap directly against the surface to help reduce browning.
Lettuce: Store washed and thoroughly dried leaves separately in the refrigerator.
For best results, assemble the wraps immediately before serving.
Q&A
Q: Can I use frozen shrimp?
Yes. Thaw completely and pat them very dry before seasoning and cooking.
Q: Can I use pre-cooked shrimp?
Yes, but don’t cook them for several minutes like raw shrimp. Warm them briefly in the skillet or serve them chilled.
Q: What lettuce is best for wraps?
Butter lettuce is soft and flexible, while romaine and iceberg provide more crunch and structure.
Q: Can I make these wraps ahead of time?
It’s best to prepare the components ahead and assemble the wraps just before serving.
Q: How do I prevent the lettuce from becoming soggy?
Dry the lettuce thoroughly and keep wet ingredients and sauce separate until you’re ready to eat.
Q: Can I make the avocado drizzle dairy-free?
Yes. Replace Greek yogurt with an unsweetened dairy-free yogurt or use a little olive oil and water for a lighter avocado dressing.
Q: Can I make these spicy?
Absolutely. Add cayenne pepper, extra chili powder, crushed red pepper, or diced jalapeño.
Q: Can I add rice?
Yes. A small amount of cooked rice can be added, although it will increase the carbohydrate content.
Q: Can I use chicken instead of shrimp?
Yes. Cook diced chicken thoroughly to an internal temperature of 165°F (74°C).
Q: Is this recipe keto-friendly?
Yes. As written, it is relatively low in carbohydrates. For strict keto diets, check the carbohydrate content of your Greek yogurt and any additional toppings.
Q: Can I freeze the avocado sauce?
Freezing is not recommended because the texture can become watery after thawing. It’s best made fresh.
Q: How do I know when shrimp are done?
Shrimp should be opaque and firm. For food safety, cook shrimp to 145°F (63°C) internally.
Q: Can I serve these as an appetizer?
Yes. Make smaller wraps using individual lettuce leaves and serve them as bite-sized appetizers.
