Recipe: Spicy Shrimp Taco Lettuce Wraps

Spicy Shrimp Taco Lettuce Wraps

This month has become the month of lettuce wraps. They’re easy to make, super healthy, low-carb & keto and DELICIOUS! replacing tortillas with lettuce leaves can help you avoid unnecessary carbs and will do wonders if you are on a low-carb diet. The lettuce leaves add a delicious crunch and freshness to the tacos and you most likely will not miss the tortillas.

Today’s lettuce wraps are loaded with tender taco spiced shrimp and a zesty tomato and avocado salsa. They are then topped with a creamy jalapeno and cilantro lime sauce. The spiciness from the shrimp, along with the fresh avocado and tomato salsa, and the kick from the jalapeno cilantro sauce make a delicious flavor-packed combo that is out of this world!

Spicy Shrimp Taco Lettuce Wraps



  • 20 medium shrimp peeled and deveined (about 1 pound)
  • 1 tablespoon oil of choice
  • 1 clove garlic minced
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon kosher salt
  • 1 tablespoon olive oil
  • Squeeze of lime
Avocado Salsa
  • 1 avocado cut into chunks
  • 1 tomato, chopped
  • 1/4 cup loosely packed fresh cilantro leaves coarsely chopped
  • 1 tablespoon fresh lime juice from half a lime
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
Cilantro Sauce
  • 1/4 cup sour cream
  • 1/4 cup cilantro
  • 1 clove garlic
  • 1 tablespoon fresh lime juice
  • Salt and pepper, to taste
  • 8-12 lettuce leaves


To cook the shrimp
  1. In a medium bowl whisk together olive oil, garlic, cumin, chili, and salt. Add shrimp and mix until shrimp is covered in seasoning. Heat a large heavy-duty or cast iron skillet on high heat for 2 minutes. Add the olive oil and shrimp. Cook 2-3 minutes per side or until shrimp is cooked through. Turn off heat and finish with a squeeze of lime (optional). 
To make avocado tomato salsa
  1. In a medium bowl, gently combine tomato, avocado, cilantro, lime juice and a sprinkle of salt and pepper and mixed through. Set aside.
  2. To make the Jalapeno Cilantro Sauce
  3. Add the sour cream, jalapeno, garlic, cilantro, lime and salt and pepper to a food processor. Blend for 30 seconds or until creamy. 
To assemble:
  1. Plac two romaine or butter lettuce leaves on top of each-other for each lettuce wraps. Top with 4-5 pieces of shrimp, a few tablespoons of avocado salsa and a genros drizzle of the spicy jalapeno cilantro sauce.  Enjoy hot or cold! 

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