Can I use frozen shrimp?

Absolutely. Thaw them completely and pat them dry before seasoning.

Can I substitute Greek yogurt for sour cream?

Yes! Plain Greek yogurt makes the avocado crema lighter while keeping it wonderfully creamy.

How spicy is the avocado sriracha crema?

It's mildly spicy as written. Add more or less sriracha depending on your family's preference.

What lettuce works best?

Butter lettuce and Boston lettuce are ideal because they're soft, flexible, and naturally cup-shaped.

Can I make these ahead?

Yes. Prepare the shrimp, slaw, and crema separately, then assemble the wraps just before serving for the freshest texture.

How do I know when shrimp are done cooking?

They're ready once they're pink, opaque, and gently curled. Overcooked shrimp become firm and rubbery, so keep an eye on them during roasting.

Sheet Pan Chili-Lime Shrimp Lettuce Wraps: 6 Easy Wins

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.

Ingredients

Scale

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

Preheat the oven to 400°F (200°C). Line a sheet pan with parchment paper if desired.
In a large bowl, toss the shrimp with olive oil, chili powder, lime zest, lime juice, and salt until evenly coated.
Arrange the shrimp in a single layer on the prepared sheet pan. Roast for 8 minutes, or until pink, opaque, and slightly curled.
Meanwhile, combine the shredded cabbage, radishes, and cilantro in a medium bowl to make the slaw.
Blend the avocado, sour cream, sriracha, and garlic in a blender or food processor until smooth and creamy.
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