Chili Lime Shrimp Lettuce Cups hit the sweet spot when you need something fast, fresh, and light. Imagine juicy citrus-kissed shrimp tucked into cool, crisp leaves that crunch with every bite. This recipe saves busy weeknights, doubles as a lively party starter, and keeps carbs in check without skimping on flavor. You’ll learn exactly how to season, sear, and assemble like a pro, all in minutes. Ready to bring zesty coastal vibes straight to your kitchen?
Table of Contents
Why You’ll Love Chili Lime Shrimp Lettuce Cups
• Quick to the table: shrimp cook in under five minutes, so dinner is faster than takeout
• Simple shopping: common spices and fresh produce keep the grocery list short
• Light yet filling: crisp lettuce cups add crunch while protein-rich shrimp keep you satisfied
• Flexible occasion: perfect for weeknights, lively brunch spreads, or sharing as party bites
• Flavor fireworks: bright lime, smoky paprika, and cool cilantro deliver restaurant-worthy taste
• Health focused: naturally low-carb, gluten-free, and dairy-optional, fitting keto and clean-eating goals
• Built-in fun: everyone can top their cups with avocado, corn, or a tangy crema for a custom bite every time
Ingredients For Chili Lime Shrimp Lettuce Cups
For the Citrus-Spiced Shrimp
• 1½ pounds large raw shrimp, peeled, deveined, and patted dry
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika for mellow smokiness
• 2 garlic cloves, finely minced
• 1 tablespoon avocado oil (or extra-virgin olive oil) to coat the shrimp
• Juice of 1 lime for bright flavor
• Sea salt and freshly cracked black pepper to taste
For Assembly
• 8 to 10 crisp romaine or butter-lettuce leaves, rinsed and thoroughly dried
• 1 large ripe avocado, diced just before serving
• 1 fresh red chili (such as Fresno), thinly sliced for a touch of heat
• A handful of fresh cilantro leaves, roughly chopped
• Juice of 1 additional lime to finish
• 1 tablespoon avocado oil or olive oil for a light drizzle
Optional Toppers
• Extra lime wedges for serving
• Crumbled cotija cheese or toasted cashews if you enjoy added crunch
How to Make Chili Lime Shrimp Lettuce Cups
- Marinate the shrimp
Pat the shrimp completely dry, then place in a glass bowl with cumin, smoked paprika, minced garlic, juice of one lime, one tablespoon oil, sea salt, and black pepper. Stir until evenly coated. Cover and refrigerate for fifteen minutes if you have the time; even a short rest lets the flavors penetrate. - Heat the skillet
Set a large heavy pan over medium heat for about two minutes so it reaches an even temperature. Pour in the remaining tablespoon of oil and tilt the pan until the surface glistens. - Sear to perfection
Arrange the shrimp in a single layer. Cook ninety seconds on the first side, then flip and cook another sixty to ninety seconds. Remove as soon as the shrimp turn opaque pink and form a loose C shape; this prevents a tough, rubbery texture. - Combine the filling
Transfer the hot shrimp to a clean mixing bowl. Add diced avocado, chopped cilantro, thin chili slices, and juice of the second lime. Gently toss to coat, tasting for salt and pepper adjustments. - Build your cups
Lay romaine or butter-lettuce leaves on a serving platter. Spoon a generous portion of the shrimp mixture into each leaf, letting the vibrant juices drip over the lettuce for extra flavor. - Serve immediately
Offer extra lime wedges and any optional toppers such as cotija or toasted cashews. Enjoy the cups while the shrimp are warm and the lettuce is crisp for the best texture contrast.
Serving and Storage Tips
Serving Suggestions
• Arrange lettuce cups on a chilled platter so the leaves stay crisp
• Spoon filling at the table to keep lettuce from wilting while you chat
• Offer small bowls of toppings like diced tomato, corn, or a tangy yogurt crema so guests can build their own
• Pair with grilled corn, a simple cucumber salad, or cauliflower rice for a fuller meal
Storing Leftovers
• Keep the shrimp mixture in an airtight container for up to two days in the refrigerator
• Store lettuce leaves separately in a zip-top bag lined with a paper towel to absorb moisture
• Reheat shrimp gently in a skillet over low heat for one minute or microwave in ten-second bursts until just warm; avoid overcooking
• Assemble fresh cups only when ready to eat to maintain crunch
Helpful Notes
• Thaw frozen shrimp overnight in the refrigerator then pat very dry; extra moisture prevents good browning
• If using larger shrimp (16 to 20 count) add thirty seconds per side; if using smaller decrease cook time slightly
• Swap avocado oil with light olive oil; avoid butter at high heat because it can burn
• For extra smoky flavor sprinkle a pinch of chipotle powder alongside the paprika
• Romaine hearts give a sturdy crunch while butter lettuce offers a tender bite; choose based on texture preference
• Make it dairy free by skipping cotija and offering sliced radishes or pickled onions for tang
• Meal-prep tip: marinate shrimp in the morning, then cook and assemble in under ten minutes at dinner
• To turn these cups into wraps fill warm corn tortillas or low-carb tortillas with the shrimp mixture and your favorite sauce
Conclusion
Chili Lime Shrimp Lettuce Cups prove that quick cooking and bold taste can happily coexist. Juicy citrus shrimp meet crisp greens for a meal that feels light yet fully satisfying. You gain weeknight speed, party flair, and smart nutrition in one easy package. If you tried this recipe, please leave a comment with a five-star rating so others know it works. Share a photo on Pinterest or tag me on Facebook; your creations inspire the community. I would love to hear how you made it your own. Did you grill the shrimp or try the skillet method? What toppings did you add for a personal twist? Let us know below and keep the flavor conversation going.
Chili Lime Shrimp Lettuce Cups
Ingredients
For the Citrus-Spiced Shrimp
- 1½ pounds large raw shrimp peeled, deveined, and patted dry
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika for mellow smokiness
- 2 garlic cloves finely minced
- 1 tablespoon avocado oil or extra-virgin olive oil to coat the shrimp
- Juice of 1 lime for bright flavor
- Sea salt and freshly cracked black pepper to taste
For Assembly
- 8 to 10 crisp romaine or butter-lettuce leaves rinsed and thoroughly dried
- 1 large ripe avocado diced just before serving
- 1 fresh red chili such as Fresno, thinly sliced for a touch of heat
- A handful of fresh cilantro leaves roughly chopped
- Juice of 1 additional lime to finish
- 1 tablespoon avocado oil or olive oil for a light drizzle
Optional Toppers
- Extra lime wedges for serving
- Crumbled cotija cheese or toasted cashews if you enjoy added crunch
Instructions
Marinate the shrimp
- Pat the shrimp completely dry, then place in a glass bowl with cumin, smoked paprika, minced garlic, juice of one lime, one tablespoon oil, sea salt, and black pepper. Stir until evenly coated. Cover and refrigerate for fifteen minutes if you have the time; even a short rest lets the flavors penetrate.
Heat the skillet
- Set a large heavy pan over medium heat for about two minutes so it reaches an even temperature. Pour in the remaining tablespoon of oil and tilt the pan until the surface glistens.
Sear to perfection
- Arrange the shrimp in a single layer. Cook ninety seconds on the first side, then flip and cook another sixty to ninety seconds. Remove as soon as the shrimp turn opaque pink and form a loose C shape; this prevents a tough, rubbery texture.
Combine the filling
- Transfer the hot shrimp to a clean mixing bowl. Add diced avocado, chopped cilantro, thin chili slices, and juice of the second lime. Gently toss to coat, tasting for salt and pepper adjustments.
Build your cups
- Lay romaine or butter-lettuce leaves on a serving platter. Spoon a generous portion of the shrimp mixture into each leaf, letting the vibrant juices drip over the lettuce for extra flavor.
Serve immediately
- Offer extra lime wedges and any optional toppers such as cotija or toasted cashews. Enjoy the cups while the shrimp are warm and the lettuce is crisp for the best texture contrast.
Notes
Nutrition Facts (per serving)
| Calories | Fat | Saturated Fat | Carbs | Fiber | Sugar | Protein |
|---|---|---|---|---|---|---|
| 321 kcal | 16 g | 2 g | 4 g | 3 g | 1 g | 37 g |
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Frequently Asked Questions
How do you make shrimp lettuce wraps?
Season raw shrimp with cumin, smoked paprika, lime juice, garlic, salt, and pepper. Sear in a hot skillet for about two to three minutes total. Toss cooked shrimp with avocado, cilantro, chili, and fresh lime juice, then spoon into crisp lettuce leaves.
Can I use frozen shrimp?
Yes. Thaw them overnight in the refrigerator or quickly under cold running water, then pat very dry before marinating. Removing excess moisture is essential for a good sear.
What lettuce works best for wraps?
Romaine hearts hold their shape and give a satisfying crunch. Butter or Bibb lettuce feels softer and cups neatly. Choose what you enjoy or mix both for texture variety.
Can I switch to another lettuce?
Absolutely. Iceberg, gem, or even sturdy cabbage leaves can stand in. If the leaves are small, stack two together for extra support.
How do I store leftover shrimp wraps?
Store shrimp filling and lettuce separately. Keep shrimp in an airtight container up to two days in the fridge. Reheat gently on low heat for one minute. Fill fresh lettuce cups just before eating to keep them crisp.
Is this recipe gluten-free, dairy-free, and keto friendly?
The base recipe is naturally gluten-free and low in carbs. It is dairy-free unless you add cheese toppings. Additions like cotija or a yogurt crema will add dairy, so skip them if needed.
Why did my shrimp turn rubbery?
Shrimp overcook quickly. Remove them from heat as soon as they curl into a loose C shape and turn opaque pink. Leaving them on the heat too long causes the proteins to tighten and toughen.
