Fresh • Spicy • Low-Carb • High-Protein • Quick Dinner
Ingredients
For the Blackened Shrimp
- 1 lb (450 g) large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon dried oregano
- ¼ teaspoon dried thyme
- ¼ teaspoon cayenne pepper, or to taste
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon fresh lemon or lime juice
For the Lettuce Wraps
- 1 large head romaine, butter lettuce, or iceberg lettuce
- 1 small avocado, diced
- ½ cup cherry tomatoes, diced
- ¼ cup red onion, finely diced
- ½ cup cucumber, diced
- 2 tablespoons fresh cilantro, chopped
- Lime wedges, for serving
Creamy Avocado Drizzle
- 1 ripe avocado
- ¼ cup plain Greek yogurt
- 2 tablespoons fresh lime juice
- 1 small garlic clove
- 2 tablespoons water
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1–2 tablespoons fresh cilantro, optional
Instructions
1. Prepare the Shrimp
Pat the shrimp dry with paper towels. This is important because dry shrimp will brown much better in the pan.
Place the shrimp in a bowl and add:
- Olive oil
- Smoked paprika
- Paprika
- Garlic powder
- Onion powder
- Oregano
- Thyme
- Cayenne
- Salt
- Black pepper
Toss until every shrimp is evenly coated.
Let the shrimp sit for 5–10 minutes while you prepare the other ingredients.
2. Make the Avocado Drizzle
Add the following to a blender or food processor:
- Avocado
- Greek yogurt
- Lime juice
- Garlic
- Water
- Salt
- Black pepper
- Cilantro
Blend until completely smooth and creamy.
If the sauce is too thick, add another tablespoon of water at a time until you reach a drizzleable consistency.
Taste and adjust the lime juice, salt, or pepper as desired.
3. Prepare the Vegetables
Dice the avocado, cherry tomatoes, cucumber, and red onion.
Chop the cilantro.
Wash the lettuce leaves carefully and pat them completely dry.
Choose the larger, sturdier leaves—they work best as wraps.
4. 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 on the first side, then turn them over and cook for another 1–2 minutes.
The shrimp should become opaque and cooked through.
Avoid overcooking because shrimp can become rubbery.
Remove the skillet from the heat and drizzle the shrimp with fresh lemon or lime juice.
5. Assemble the Lettuce Wraps
Lay the lettuce leaves on a plate or serving board.
Add a few pieces of cucumber and tomato to each leaf.
Top with diced avocado and red onion.
Add 2–3 blackened shrimp to each lettuce leaf.
Drizzle generously with the creamy avocado sauce.
Finish with fresh cilantro and a squeeze of lime.
Optional Toppings
For extra flavor, add:
- Sliced jalapeño
- Pickled red onions
- Shredded cabbage
- Corn
- Black beans
- Crumbled feta
- Diced mango
- Fresh cilantro
- Extra lime
- A little hot sauce
Tips for Perfect Blackened Shrimp
Dry the shrimp first: Excess moisture prevents good browning.
Don’t overcrowd the pan: Cook in batches if necessary.
Use medium-high heat: You want a flavorful browned exterior without burning the spices.
Don’t overcook: Shrimp are ready when opaque and firm.
Keep the lettuce dry: Wet lettuce leaves can make the wraps difficult to handle.
Make the avocado sauce fresh: Lime juice helps maintain its bright flavor.
Air Fryer Method
You can also cook the shrimp in an air fryer.
- Preheat the air fryer to 400°F (200°C).
- Arrange seasoned shrimp in a single layer.
- Lightly spray with olive oil if desired.
- Air fry for approximately 6–8 minutes, turning halfway through.
- Check that the shrimp are completely cooked before serving.
Cooking time will vary according to shrimp size.
Storage
Store cooked shrimp separately from the lettuce and vegetables in an airtight container in the refrigerator for up to 3 days.
Store the avocado drizzle covered in the refrigerator and use within 1–2 days for the best quality.
Assemble the lettuce wraps just before serving.
Nutrition Estimate
Approximate per serving, assuming 4 servings:
- Calories: 300–350
- Protein: 30–35 g
- Carbohydrates: 10–14 g
- Fiber: 5–7 g
- Net Carbs: 5–9 g
- Fat: 15–19 g
Nutrition is an estimate and depends on the exact ingredients and amount of avocado sauce used.
Recipe Q&A
Q: Can I use frozen shrimp?
Yes. Thaw them completely and pat them very dry before seasoning.
Q: What lettuce is best for wraps?
Butter lettuce is soft and flexible, while romaine and iceberg provide more crunch. Large leaves work best.
Q: Can I make these less spicy?
Yes. Reduce or omit the cayenne pepper and use mild paprika.
Q: Can I make the avocado drizzle without yogurt?
Yes. Blend the avocado with lime juice, garlic, water, cilantro, salt, and pepper. The result will be slightly different but still creamy.
Q: Can I use chicken instead of shrimp?
Yes. Thinly sliced chicken can be seasoned with the same spice mixture and cooked thoroughly.
Q: Can I prepare the shrimp ahead?
Yes. Cooked shrimp can be refrigerated and used within about 3 days. For the freshest lettuce wraps, assemble them just before eating.
Q: Why are my shrimp rubbery?
They were likely cooked too long. Shrimp cook quickly, so remove them from the heat as soon as they are opaque and cooked through.
Q: Are these low-carb?
Yes, the lettuce-wrap version is relatively low in carbohydrates because it replaces tortillas with lettuce. The exact amount depends on the toppings and sauce.