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.
