Fresh, juicy grilled shrimp wrapped in crisp lettuce with crunchy vegetables and a creamy lime sauce. Perfect for a light lunch, appetizer, or easy dinner.

 Ingredients

For the Shrimp

• 1 lb (450 g) large shrimp, peeled and deveined
• 1½ tbsp olive oil
• 2 garlic cloves, 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 butter lettuce or romaine leaves
• ½ cucumber, diced
• 1 cup cherry tomatoes, halved
• ¼ red onion, finely sliced
• 1 avocado, diced
• ¼ cup fresh cilantro or parsley, chopped
• ½ carrot, julienned
• Lime wedges, for serving

Creamy Lime Sauce

• ½ cup plain Greek yogurt
• 2 tbsp mayonnaise
• 1½ tbsp fresh lime juice
• 1 tsp honey
• ¼ tsp cumin
• ¼ tsp garlic powder
• Salt and black pepper, to taste
• 1–2 tbsp water, if needed

 Instructions

1. Prepare the Shrimp

Pat the shrimp dry with paper towels.

Place them in a bowl and add:

• Olive oil
• Minced garlic
• Lime juice
• Smoked paprika
• Chili powder
• Cumin
• Garlic powder
• Salt
• Black pepper
• Red pepper flakes

Toss until the shrimp are evenly coated.

Let them sit for about 10–15 minutes in the refrigerator.

2. Make the Lime Sauce

In a small bowl, combine Greek yogurt, mayonnaise, lime juice, honey, cumin, garlic powder, salt, and pepper.

Mix until smooth.

If the sauce is too thick, add 1–2 tablespoons water until it reaches a drizzleable consistency.

Refrigerate until ready to serve.

3. Prepare the Vegetables

Wash and dry the lettuce leaves thoroughly.

Prepare the cucumber, tomatoes, red onion, avocado, carrot, and herbs.

Keep the vegetables chilled until assembly.

4. Grill the Shrimp

Preheat a grill or grill pan over medium-high heat.

Lightly oil the grill if necessary.

Place the shrimp on the hot grill.

Cook for approximately 2–3 minutes per side, depending on size.

The shrimp should become opaque and reach 145°F (63°C) internally.

Avoid overcooking because shrimp can become rubbery.

5. Rest the Shrimp

Remove the shrimp from the grill and let them rest for 2–3 minutes.

For larger shrimp, you can leave them whole. For smaller shrimp, cut them into bite-sized pieces.

6. Assemble the Wraps

Place one or two lettuce leaves together to create a sturdy wrap.

Add:

1. Cucumber
2. Tomato
3. Carrot
4. Red onion
5. Avocado
6. Grilled shrimp
7. Fresh cilantro or parsley

Drizzle with the creamy lime sauce.

Finish with a squeeze of fresh lime juice.

7. Serve

Serve immediately while the shrimp are warm and the lettuce is crisp.

Optional Toppings

For extra flavor, add:

• Jalapeño slices
• Corn
• Black beans
• Mango
• Crumbled feta
• Sliced green onions
• Toasted sesame seeds
• Extra chili flakes

 Tips

• Pat shrimp dry before seasoning so they grill rather than steam.
• Don’t marinate shrimp in lime juice for a long time; the acid can change their texture.
• Keep lettuce completely dry for crisp wraps.
• Use two lettuce leaves if the leaves are small or fragile.
• Add avocado immediately before serving to keep it fresh.

 Storage

Store cooked shrimp, vegetables, lettuce, and sauce separately in airtight containers in the refrigerator.

For best quality, use the cooked shrimp within 3–4 days.

Assemble the wraps just before eating so the lettuce doesn’t become soggy.

Q&A

Can I use frozen shrimp?
Yes. Thaw them completely and pat them dry before seasoning.

Can I cook the shrimp in a skillet?
Yes. Cook over medium-high heat for about 2–3 minutes per side, depending on size.

Can I use chicken instead?
Yes. Thinly sliced cooked chicken works well with the same vegetables and sauce.

What lettuce is best?
Butter lettuce is soft and flexible, while romaine provides more crunch and structure.

Can I make these dairy-free?
Yes. Use a dairy-free yogurt and mayonnaise for the sauce.

Can I make them spicy?
Absolutely. Add extra chili flakes, cayenne, or finely sliced jalapeño.