Serves: 4
Makes: about 12 lettuce wraps
Prep: 20 minutes
Cook: 8–10 minutes
Total: ~30 minutes
Ingredients
For the shrimp
500 g (1.1 lb) large shrimp, peeled and deveined
1½ tbsp olive oil
1 tbsp lemon or lime juice
2 cloves garlic, minced
1 tsp smoked paprika
½ tsp paprika
½ tsp ground cumin
½ tsp dried oregano
½ tsp chili powder
½ tsp salt
¼ tsp black pepper
¼ tsp onion powder
Pinch of cayenne, optional
For the lettuce wraps
12 large crisp lettuce leaves — butter lettuce, romaine, iceberg, or little gem
1 cup finely shredded cabbage
½ cup shredded purple cabbage
½ cup grated carrot
¼ cup finely diced cucumber
¼ cup finely diced tomato
2 tbsp finely chopped red onion
2 tbsp fresh cilantro, chopped
1 tbsp lime juice
Pinch of salt
Creamy green sauce
This is what gives the dish its appearance in the photograph.
1 ripe avocado
½ cup plain Greek yogurt
1–2 tbsp lime juice
1 small garlic clove
2 tbsp cilantro
2–4 tbsp cold water, as needed
¼ tsp salt
¼ tsp cumin
Pinch of chili flakes or jalapeño, optional
Blend everything until smooth and pourable. Add water 1 tablespoon at a time until you can drizzle it over the shrimp.
Method
1. Prepare the shrimp
Pat the shrimp very dry with paper towels. This is important because wet shrimp tend to steam rather than develop the browned edges visible in the picture.
Combine the shrimp with:
olive oil + lime juice + garlic + paprika + cumin + oregano + chili powder + salt + pepper + onion powder.
Mix well and let stand for 10–15 minutes.
Don’t marinate shrimp in citrus for a long period—the acid can start changing its texture.
2. Make the slaw
Combine cabbage, purple cabbage, carrot, cucumber, tomato, onion and cilantro.
Add lime juice and a small pinch of salt. Toss and set aside.
Keep it relatively dry; a very wet slaw will make the lettuce wraps soggy.
3. Cook the shrimp
Heat a heavy skillet, grill pan, or barbecue over medium-high/high heat.
Add a small amount of oil.
Place shrimp in a single layer and cook approximately:
2–3 minutes on the first side
Flip
1–2½ minutes on the second side
The shrimp should be opaque and cooked through, with browned/charred edges.
Don’t overcrowd the pan. Cook in batches if necessary.
4. Prepare the lettuce
Separate the lettuce leaves carefully.
Wash and dry them thoroughly. For particularly floppy lettuce, refrigerate the leaves for 10–15 minutes before assembling.
5. Assemble
For each wrap:
Place one lettuce leaf on a plate.
Add a spoonful of cabbage slaw.
Add 2–3 grilled shrimp.
Drizzle generously with the avocado-lime sauce.
Finish with cilantro and a squeeze of lime.
For the look in your photograph, put the sauce into a squeeze bottle or piping bag and make several thin diagonal stripes across the shrimp.
For an even closer restaurant-style flavor
Add 1 tsp honey or brown sugar to the shrimp marinade.
The small amount of sugar helps the shrimp develop those dark caramelized/charred spots.
You can also add:
½ tsp chipotle powder for smoky heat
½ tsp Cajun seasoning
1 tsp Worcestershire sauce
½ tsp hot sauce
Don’t add all of them at once—I’d use chipotle + honey for the closest balance.
Nut information & allergens
The basic recipe above is naturally nut-free: it contains no peanuts or tree nuts.
However, shrimp itself is a crustacean shellfish, which is a major food allergen. The FDA’s major allergen list also includes milk, eggs, fish, tree nuts, peanuts, wheat, soybeans and sesame.
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U.S. Food and Drug Administration
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Potential allergens in this recipe
Ingredient Potential allergen
Shrimp Crustacean shellfish
Greek yogurt Milk/dairy
Store-bought Cajun seasoning Check for wheat, soy, sesame
Store-bought hot sauce Check label
Store-bought sauces May contain soy, sesame, wheat, dairy, etc.
Nuts None intentionally used
Want to add nuts?
For crunch, you could add 2–3 tbsp chopped roasted peanuts or cashews.
But that changes the allergen profile. Peanuts and certain tree nuts are major food allergens, so don’t add them if you’re preparing this for someone with a relevant allergy.
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U.S. Food and Drug Administration
Important: If you’re cooking for someone with a serious allergy, check packaged ingredients and avoid cross-contact. The FDA recommends reading ingredient/allergen labeling carefully; sesame is also recognized as a major allergen.
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U.S. Food and Drug Administration
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Recipe Q&A
Can I use chicken instead of shrimp?
Yes. Thinly sliced chicken breast or boneless thigh works very well. Cook until the chicken reaches a safe internal temperature.
Can I make this without dairy?
Absolutely. Replace Greek yogurt with ½ avocado + 2–3 tbsp water, or use an unsweetened dairy-free yogurt.
Can I make it peanut-free?
Yes. The recipe is already peanut-free as written.
Can I make it keto/low-carb?
Yes. The lettuce, shrimp, avocado sauce and vegetables are naturally low in carbohydrates. Avoid adding honey or sugary sauces.
Can I prepare these ahead?
Prepare the sauce and slaw several hours ahead and refrigerate them separately. Cook the shrimp close to serving time.
Why are my shrimp rubbery?
Usually because they’re overcooked. Shrimp cook very quickly. Remove them from the heat as soon as they’re opaque and curled into a loose C shape.
Can I use frozen shrimp?
Yes. Thaw completely, then pat extremely dry before seasoning.
What lettuce is best?
Butter lettuce gives the soft restaurant-style wrap. Romaine provides more structure, while iceberg gives maximum crunch.
What can I serve with these?
Good sides include:
Mexican-style corn
Black beans
Avocado salad
Cilantro-lime rice
Roasted vegetables
Tortilla chips with salsa
Fresh mango or pineapple salsa
How spicy is this?
The basic recipe is mild-to-medium. Increase cayenne, chili flakes, jalapeño or chipotle for a hotter version.
Can I grill the shrimp?
Definitely. Thread them onto skewers or use a grill basket and cook over high heat until opaque and lightly charred.
Best finishing touch: a squeeze of fresh lime immediately before eating. It cuts through the creamy avocado sauce and makes the grilled shrimp taste much brighter.