Description
Sheet pan chili lime shrimp lettuce wraps with a crunchy slaw and creamy avocado-lime drizzle. Fast, zesty, and low carb, with roasted shrimp that stay juicy and lightly charred in minutes.
Ingredients
Scale
- 1 1/2 lb (680 g) large shrimp, peeled and deveined
- 2 tbsp olive oil
- Zest of 1 lime
- 1/4 cup (60 ml) fresh lime juice (about 2 limes)
- 2 cloves garlic, minced
- 1 1/2 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/4 tsp cayenne pepper (optional)
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 6–8 large romaine hearts or butter lettuce leaves
- Crunchy slaw: 3 cups shredded green cabbage, 1 cup shredded red cabbage, 1 cup shredded carrots, 2 tbsp lime juice, 1 tbsp rice vinegar, 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, 2 tbsp chopped cilantro
- Avocado-lime drizzle: 1 ripe avocado, 1/3 cup (80 g) plain Greek yogurt (or mayo), 1 tbsp lime juice, 1–3 tbsp water (to thin), 1 small garlic clove, 1/4 tsp salt
- Optional toppings: sliced radishes, sliced green onions, jalapeño, extra cilantro
Instructions
- Preheat oven to 425°F (220°C). Line a sheet pan with foil or parchment for easier cleanup.
- Pat shrimp very dry with paper towels. In a bowl, toss shrimp with olive oil, lime zest, lime juice, garlic, chili powder, smoked paprika, cumin, cayenne (if using), salt, and pepper until evenly coated.
- Spread shrimp in a single layer on the sheet pan. Roast 6–8 minutes until opaque and curled. For a lightly charred finish, broil 30–60 seconds, watching closely.
- Make the slaw: In a large bowl, toss cabbages and carrots with lime juice, rice vinegar, olive oil, salt, pepper, and cilantro. Let sit 5 minutes to soften slightly while the shrimp cooks.
- Make the avocado-lime drizzle: Blend avocado, Greek yogurt (or mayo), lime juice, garlic, salt, and enough water to reach a pourable consistency.
- Assemble: Fill lettuce leaves with slaw, top with roasted shrimp, drizzle sauce, and finish with radishes and green onions. Serve immediately.
Notes
- Use large shrimp (16/20 count) for the best sheet-pan roast; small shrimp overcook quickly.
- Dry shrimp thoroughly before seasoning so they roast and lightly char instead of steaming.
- Don’t crowd the pan—leave space between shrimp for better browning.
- Shrimp are done when opaque and firm; avoid cooking past that to prevent rubbery texture.
- Make-ahead: Prep slaw and sauce up to 24 hours ahead; keep separate and assemble at serving.
- Storage: Store shrimp, slaw, lettuce, and sauce separately for the best texture.
- Low carb tip: Skip sweeteners in sauces; keep the drizzle tangy with lime and cilantro.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Sheet Pan Roasting
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 2 lettuce wraps
- Calories: 320 (estimated)
- Sugar: 6 g (estimated)
- Sodium: 820 mg (estimated)
- Fat: 18 g (estimated)
- Saturated Fat: 3 g (estimated)
- Unsaturated Fat: 14 g (estimated)
- Trans Fat: 0 g (estimated)
- Carbohydrates: 12 g (estimated)
- Fiber: 4 g (estimated)
- Protein: 28 g (estimated)
- Cholesterol: 190 mg (estimated)