These Grilled Shrimp Lettuce Wraps are fresh, juicy, flavorful, and easy to make. Grilled shrimp are paired with crunchy vegetables and a creamy lime sauce, then wrapped in crisp lettuce leaves.
Ingredients
For the Shrimp
- 1 lb (450 g) large shrimp, peeled and deveined
- 1½ tbsp olive oil
- 2 cloves garlic, minced
- 1 tbsp fresh lime juice
- 1 tsp smoked paprika
- ½ tsp chili powder
- ½ tsp ground cumin
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes, optional
For the Lettuce Wraps
- 10–12 large lettuce leaves, preferably butter lettuce or romaine
- ½ cup finely diced cucumber
- ½ cup cherry tomatoes, diced
- ¼ cup finely diced red onion
- ½ avocado, diced
- ¼ cup fresh cilantro, chopped
- ¼ cup shredded carrot
- 1 small jalapeño, finely sliced, optional
- Lime wedges for serving
Creamy Lime Sauce
- ½ cup Greek yogurt
- 1 tbsp mayonnaise
- 1 tbsp fresh lime juice
- 1 tsp honey
- ½ tsp garlic powder
- ¼ tsp cumin
- Salt and black pepper, to taste
- 1–2 tsp water, if needed to thin
Instructions
1. Prepare the Shrimp
Pat the shrimp dry with paper towels. This helps them grill nicely instead of becoming watery.
In a bowl, combine:
- Olive oil
- Garlic
- Lime juice
- Smoked paprika
- Chili powder
- Cumin
- Garlic powder
- Salt
- Black pepper
- Red pepper flakes
Add the shrimp and toss until thoroughly coated.
Let the shrimp sit for about 10–15 minutes while you prepare the vegetables and grill.
2. Make the Creamy Lime Sauce
In a small bowl, whisk together Greek yogurt, mayonnaise, lime juice, honey, garlic powder, cumin, salt, and pepper.
If the sauce is too thick, add a little water until it reaches a drizzleable consistency.
Refrigerate until ready to use.
3. Prepare the Lettuce
Carefully separate the lettuce leaves and rinse them well.
Pat them completely dry. Large, sturdy leaves work best because they hold the shrimp and toppings without tearing.
4. Grill the Shrimp
Preheat a grill or grill pan over medium-high heat.
Place the shrimp on the hot grill.
Cook for approximately 2–3 minutes per side, depending on their size.
The shrimp should become opaque and reach 145°F (63°C) internally.
Remove them from the grill immediately so they stay tender.
5. Prepare the Toppings
While the shrimp are cooking, prepare:
- Cucumber
- Tomatoes
- Red onion
- Avocado
- Carrot
- Cilantro
- Jalapeño
Keep everything fairly small so it fits comfortably inside the lettuce leaves.
6. Assemble the Wraps
Place one lettuce leaf on a plate.
Add:
- A few grilled shrimp
- Cucumber
- Tomato
- Red onion
- Carrot
- Avocado
- Cilantro
- Jalapeño, if using
Drizzle with the creamy lime sauce.
Finish with a squeeze of fresh lime juice.
Fold the lettuce around the filling and serve immediately.
Optional Additions
For extra flavor, you can add:
- Grilled corn
- Black beans
- Diced mango
- Crumbled feta
- Extra avocado
- Fresh parsley or cilantro
- Chipotle sauce
- Crushed peanuts or cashews
Tips for Perfect Shrimp
- Don’t overcook the shrimp: They cook very quickly.
- Pat shrimp dry before seasoning for better grilling.
- Use large shrimp so they’re easier to place in the lettuce.
- Don’t leave shrimp sitting in lime juice for a long time before cooking; the acid can affect their texture.
- Assemble the wraps just before serving for the best crunch.
Storage
Store cooked shrimp and vegetables separately in airtight containers in the refrigerator.
- Cooked shrimp: up to 3 days
- Chopped vegetables: 1–2 days, depending on the vegetable
- Sauce: up to 3–4 days
Keep the lettuce separate and dry until serving.
Quick Recipe Card
Prep: 15 minutes
Marinate: 10–15 minutes
Cook: 5–6 minutes
Total: About 30 minutes
Servings: 4
Grilled shrimp + crunchy vegetables + creamy lime sauce + crisp lettuce = a fresh and flavorful meal.