Monthly Recipes

Spiced Shrimp & Avocado Lettuce Wraps

July 2017
Category: Dairy Free  Gluten Free  Paleo  Main Course  Appetizers  

Serves 2 or 4 as an appetizer


For the slaw:

1 cup shredded cole slaw mix
1TB fresh lime juice
1/2 teaspoon honey
1 TB chopped cilantro
salt and pepper to taste

For the shrimp:
1 LB large peeled and deveined shrimp
1 teaspoon cumin
2 teaspoon chili powder
1 teaspoon garlic powder
1 1/2 teaspoon paprika
1 teaspoon salt
1/4 teaspoon cayenne pepper (optional)
1 TB avocado oil
1 head butter lettuce

Sriracha Aioli:

1 TB sriracha (or to taste)
2 TB avocado mayo
1-2 tsp water to thin it out

1 avocado, thinly sliced
1/2 jalapeno, very thinly sliced (optional)
Extra cilantro, chopped (optional)


Make the slaw first so that the flavors can be marrying together while you finish everything else.
Combine the shredded cole slaw mix, lime juice, honey, and cilantro in a bowl - stir well until everything is completely mixed together. Season to taste with salt and pepper. Set aside
Stir together the cumin, chili powder, garlic powder, paprika, salt, and cayenne pepper in a small bowl. Lay the shrimp out on a plate and season liberally on both sides with this seasoning mix
Heat a skillet over medium-high heat with avocado oil. When hot, add the shrimp to the skillet and sear on both sides until cooked through, about 1-2 minutes. 

To assemble, add a small amount of the slaw to each lettuce leaf, then avocado slices, shrimp, drizzle on the aioli add a couple sliced jalapeños if desired and sprinkle of cilantro on top!

Inspired by The Garlic Diaries

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