Description
These Chili Lime Shrimp Wraps are a quick, fresh, and flavorful meal perfect for a light lunch or dinner. Succulent shrimp are marinated in a zesty chili and lime seasoning, then cooked to perfection and wrapped in crisp lettuce leaves with creamy avocado, fresh cilantro, and a touch of heat from red chili. Ready in just 21 minutes, this vibrant dish balances smoky, tangy, and spicy elements for a satisfying and healthy wrap.
Ingredients
Scale
Shrimp Marinade
- 1 1/2 lb raw shrimp, peeled and deveined
- 2 tbsp avocado oil
- 1 tsp smoked paprika
- 2 tsp ground cumin
- 2 cloves fresh garlic, minced
- Zest of 2 fresh limes
- Freshly ground black pepper to taste
Wrap Components
- 8 Romaine or butter lettuce leaves
- 1 large avocado, sliced
- 1 handful fresh cilantro leaves
- 1 red chili, thinly sliced
- Fresh lime juice, from 2 limes
- Sea salt and freshly ground black pepper to taste
Instructions
- Prepare the Shrimp: Peel and devein the shrimp if necessary. In a bowl, combine the shrimp with avocado oil, smoked paprika, ground cumin, minced garlic, lime zest, and freshly ground black pepper. Toss well to coat all shrimp evenly with the marinade.
- Cook the Shrimp: Heat a skillet over medium-high heat. Add the marinated shrimp in a single layer and cook for 2-3 minutes on each side until the shrimp turn pink and opaque, indicating they are cooked through.
- Prepare the Lettuce Leaves: Wash and thoroughly dry the romaine or butter lettuce leaves. Set them aside to use as wraps.
- Assemble the Wraps: Place cooked shrimp evenly on each lettuce leaf. Top with slices of avocado, fresh cilantro leaves, and thin slices of red chili for a hint of heat.
- Finish and Serve: Drizzle fresh lime juice over the assembled wraps. Season with sea salt and freshly ground black pepper to taste. Serve immediately to enjoy the freshness.
Notes
- For extra heat, leave the chili seeds in the slices or add a pinch of chili flakes.
- Can substitute romaine or butter lettuce with iceberg or Boston lettuce for different textures.
- To make it gluten-free and paleo friendly, ensure all spices are free from additives.
- Add a dollop of sour cream or Greek yogurt for creaminess, if desired.
- Leftover shrimp can be stored in the fridge for up to 2 days, but assemble the wraps fresh to retain lettuce crispness.
