Sheet Pan Chili-Lime Shrimp Lettuce Wraps with Radish Slaw & Avocado Sriracha Crema

If you’re searching for a dinner that’s fresh, colorful, and ready before everyone starts asking, “What’s for dinner?” then these Sheet Pan Chili-Lime Shrimp Lettuce Wraps deserve a permanent spot in your weekly rotation. They’re packed with bold chili-lime flavor, crisp veggies, creamy avocado sriracha crema, and juicy roasted shrimp—all while coming together in less than 20 minutes.

As a chef, I love recipes that deliver restaurant-quality flavor without turning the kitchen into a disaster zone. This one checks every box. One sheet pan, simple ingredients, minimal cleanup, and enough vibrant flavors to make even a hectic Tuesday feel a little more exciting.

Whether you’re feeding your family, meal prepping lunches, or looking for a lighter dinner that doesn’t sacrifice flavor, these wraps are guaranteed to hit the spot.

Why You’ll Love These Sheet Pan Chili-Lime Shrimp Lettuce Wraps

There are countless shrimp recipes out there, but these Sheet Pan Chili-Lime Shrimp Lettuce Wraps stand out for one simple reason—they balance fresh, spicy, creamy, and crunchy flavors in every bite.

Here’s why you’ll be making them again and again:

• Ready in just 18 minutes from start to finish.
• One sheet pan means easy cleanup.
• Naturally low in carbs and packed with protein.
• Bright citrus flavors keep the dish light and refreshing.
• Easily customizable for every spice preference.
• Perfect for weeknight dinners, meal prep, or casual entertaining.

Best of all? Your kitchen will smell like your favorite coastal restaurant while they’re roasting.

Ingredients You’ll Need

For the Chili-Lime Shrimp

• 1½ pounds large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 tablespoon chili powder
• Zest of 1 lime
• Juice of 1 lime
• ½ teaspoon salt

For the Crunchy Radish Slaw

• 1 cup shredded red cabbage
• ½ cup matchstick radishes
• ¼ cup chopped fresh cilantro

For the Avocado Sriracha Crema

• 1 ripe avocado
• ¼ cup sour cream
• 1 tablespoon sriracha
• 1 garlic clove

For Serving

• 1 head Butter or Boston lettuce, leaves separated and washed

How to Make Sheet Pan Chili-Lime Shrimp Lettuce Wraps

Step 1: Preheat the Oven

Heat your oven to 400°F (200°C). Line a sheet pan with parchment paper if you’d like even easier cleanup.

Step 2: Season the Shrimp

Pat the shrimp dry with paper towels. This little trick helps them roast instead of steam.

In a large bowl, toss the shrimp with olive oil, chili powder, lime zest, lime juice, and salt until every shrimp is evenly coated.

Step 3: Roast

Arrange the shrimp in a single layer on the prepared sheet pan.

Roast for 8 minutes, or until the shrimp turn pink, opaque, and gently curl into a “C” shape.

Avoid overcooking—they only need a few minutes to become perfectly tender.

Step 4: Prepare the Crunchy Slaw

While the shrimp roast, combine the shredded cabbage, radishes, and chopped cilantro in a medium bowl.

There’s no dressing needed. The creamy avocado sauce and juicy shrimp provide plenty of flavor.

Step 5: Blend the Avocado Sriracha Crema

Add the avocado, sour cream, sriracha, and garlic to a blender or food processor.

Blend until silky smooth.

If it seems a little thick, stir in a squeeze of fresh lime juice or a tablespoon of water until it reaches your desired consistency.

Step 6: Assemble the Wraps

Double up two lettuce leaves for extra strength.

Layer with:

• Crunchy cabbage slaw
• Warm roasted chili-lime shrimp
• A generous drizzle of avocado sriracha crema

Serve immediately while everything is fresh and vibrant.

Chef Omar’s Favorite Tips

These wraps have become one of my favorite “save dinner” recipes. They first made an appearance when friends unexpectedly stopped by one evening. I had shrimp in the refrigerator, a lonely cabbage in the crisper drawer, and an avocado that was begging to be used. Twenty minutes later, everyone was asking for the recipe—and now it’s one I return to whenever time is short but I still want something that feels special.

Here are a few tricks I’ve learned:

• Pat the shrimp completely dry before seasoning for the best roasted texture.
• Don’t crowd the sheet pan. Give the shrimp space so they roast evenly.
• Taste the crema before serving. Like extra heat? Add another splash of sriracha.
• If your avocado crema thickens in the refrigerator, stir in a little lime juice until smooth again.
• Greek yogurt works beautifully if you’re out of sour cream.

And if your crema looks a little rebellious coming out of the blender, don’t panic—it smooths out beautifully with one quick stir.

Easy Variations

One of the best things about these wraps is how flexible they are.

Try these simple swaps:

Make them dairy-free

Replace sour cream with your favorite dairy-free yogurt.

Turn up the heat

Add cayenne pepper or sliced jalapeños.

Add extra vegetables

Shredded carrots, cucumbers, or diced mango all make fantastic additions.

Serve as bowls

Skip the lettuce and build everything over cilantro rice, quinoa, or cauliflower rice.

Use tacos instead

Pile everything into warm corn tortillas for delicious shrimp tacos.

Meal Prep and Storage

These Sheet Pan Chili-Lime Shrimp Lettuce Wraps are surprisingly meal-prep friendly.

Store each component separately in airtight containers.

• Shrimp: up to 3 days
• Slaw: 3–4 days
• Avocado crema: about 2 days with plastic wrap pressed directly against the surface

Assemble the wraps just before eating so the lettuce stays crisp.

Serving Suggestions

These wraps pair beautifully with:

• Cilantro-lime rice
• Black bean salad
• Fresh watermelon slices
• Grilled corn
• Tortilla chips and salsa
• Sparkling lime water

They’re also wonderful as a light summer dinner or backyard party meal where everyone can build their own wraps.

Frequently Asked Questions about Sheet Pan Chili-Lime Shrimp Lettuce Wraps

Bring Fresh Flavor to Your Table Tonight

Busy evenings don’t have to mean boring dinners. These Sheet Pan Chili-Lime Shrimp Lettuce Wraps prove that a handful of fresh ingredients, one sheet pan, and a few simple steps can create a meal that’s vibrant, satisfying, and packed with flavor.

I hope this recipe becomes one of those dependable favorites you’ll reach for whenever you need something quick without sacrificing taste. Grab your sheet pan, squeeze that fresh lime, and enjoy every colorful, crunchy bite. Happy cooking!

Keep the Fresh Flavors Going

Looking to build a fresh and satisfying meal around these chili-lime shrimp lettuce wraps? These vibrant recipes pair perfectly and help you create a light, flavorful spread everyone will love.

• Try another easy sheet pan favorite with these Sheet Pan Chili Lime Shrimp Fajitas, perfect for quick weeknight dinners.
• Keep the citrus flavors going with our zesty Chipotle Lime Shrimp Bowl, a delicious and hearty option.
• Add a crisp and refreshing side like the Gordon Ramsay Radish Salad for a satisfying crunch.
• Brighten up your meal with a fresh and vibrant Blender Salsa with Fresh Tomatoes, perfect for dipping or topping.
• For another light seafood favorite, try these flavorful Cod Fish Tacos, a great addition to your weekly rotation.

Sheet Pan Chili-Lime Shrimp Lettuce Wraps with Radish Slaw & Avocado Sriracha Crema

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• Author: Omar
• Total Time: 18 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

These Sheet Pan Chili-Lime Shrimp Lettuce Wraps are a quick, healthy dinner packed with juicy roasted chili-lime shrimp, crunchy cabbage and radish slaw, and a creamy avocado sriracha crema. Ready in under 20 minutes, they’re perfect for busy weeknights or a light, flavorful meal.

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Ingredients

Scale 1x2x3x

For the Shrimp

• 1½ pounds large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 tablespoon chili powder
• Zest of 1 lime
• Juice of 1 lime
• ½ teaspoon salt, or to taste

For the Crunchy Slaw

• 1 cup shredded red cabbage
• ½ cup matchstick radishes
• ¼ cup chopped fresh cilantro

For the Avocado Sriracha Crema

• 1 ripe avocado
• ¼ cup sour cream
• 1 tablespoon sriracha (adjust to taste)
• 1 garlic clove

For Serving

• 1 head Butter or Boston lettuce, leaves separated and washed

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Instructions

1. Preheat the oven to 400°F (200°C). Line a sheet pan with parchment paper if desired.
2. In a large bowl, toss the shrimp with olive oil, chili powder, lime zest, lime juice, and salt until evenly coated.
3. Arrange the shrimp in a single layer on the prepared sheet pan. Roast for 8 minutes, or until pink, opaque, and slightly curled.
4. Meanwhile, combine the shredded cabbage, radishes, and cilantro in a medium bowl to make the slaw.
5. Blend the avocado, sour cream, sriracha, and garlic in a blender or food processor until smooth and creamy.
6. Double the lettuce leaves for extra support. Fill each with slaw, top with warm shrimp, drizzle with avocado sriracha crema, and serve immediately.

Notes

Pat the shrimp dry before seasoning for the best roasted texture.

Avoid overcooking the shrimp to keep them juicy and tender.

Adjust the amount of sriracha to your preferred spice level.

Greek yogurt can be substituted for sour cream.

Store the shrimp, slaw, and crema separately for easy meal prep.

If the avocado crema thickens after chilling, stir in a splash of fresh lime juice before serving.

• Prep Time: 10 minutes
• Cook Time: 8 minutes
• Category: Main Course
• Method: Sheet Pan, Roasting
• Cuisine: American, Tex-Mex

Nutrition

• Serving Size: 2 lettuce wraps
• Calories: 320 kcal
• Sugar: 3 g
• Sodium: 540 mg
• Fat: 18 g
• Saturated Fat: 4 g
• Unsaturated Fat: 13 g
• Trans Fat: 0 g
• Carbohydrates: 10 g
• Fiber: 4 g
• Protein: 28 g
• Cholesterol: 220 mg