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A delicious plate of Sheet Pan Chili-Lime Shrimp Lettuce Wraps with Radish Slaw & Avocado Sriracha Crema

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

These delicious shrimp lettuce wraps are bursting with flavor and make for an easy, healthy meal any night of the week.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 2 wraps
Course: Main Dish
Cuisine: Mexican
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 680 g large shrimp, peeled and deveined
  • 15 ml olive oil
  • 15 g chili powder
  • 1 unit lime zest from 1 lime
  • 30 ml lime juice from 1 lime
  • 2.5 tsp salt or to taste
  • 100 g shredded red cabbage
  • 75 g matchstick radishes
  • 15 g fresh cilantro, chopped
  • 1 unit ripe avocado
  • 60 ml sour cream
  • 15 ml sriracha adjust to taste
  • 1 clove garlic
  • 1 head Butter or Boston lettuce leaves separated and washed

Method
 

  1. Preheat oven to 400°F (200°C). Line a sheet pan with parchment paper if desired.
  2. Season the shrimp. In a bowl, toss shrimp with olive oil, chili powder, lime zest, lime juice, and salt until evenly coated.
  3. Spread shrimp in a single layer on the sheet pan. Roast for 8 minutes, or until shrimp are pink, opaque, and slightly curled. Do not overcook.
  4. In a medium bowl, toss shredded cabbage, radishes, and chopped cilantro together. Set aside.
  5. In a blender or food processor, blend avocado, sour cream, sriracha, and garlic until smooth and creamy.
  6. Double up lettuce leaves for stability. Add a spoonful of slaw, top with warm chili-lime shrimp, and drizzle generously with avocado sriracha crema. Serve immediately.

Notes

These wraps are perfect for a quick weeknight dinner. Feel free to customize the toppings or add other veggies to the slaw!