🦐 Grilled Shrimp Lettuce Wraps with Creamy Cilantro Lime Sauce

🛒 Ingredients

For the Shrimp

• 1 lb (450 g) large shrimp, peeled & deveined
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• ½ tsp onion powder
• ½ tsp chili powder
• ½ tsp cumin
• Salt & black pepper, to taste
• Juice of ½ lime

For the Slaw

• 2 cups shredded cabbage (green & purple)
• 1 small carrot, grated
• 2 tbsp chopped cilantro
• 2 tbsp mayonnaise
• 1 tbsp Greek yogurt or sour cream
• 1 tsp lime juice
• Salt & pepper, to taste

🥑 Creamy Cilantro Lime Sauce

• 1 ripe avocado
• ½ cup Greek yogurt or sour cream
• ¼ cup fresh cilantro
• 1 garlic clove
• Juice of 1 lime
• 2 tbsp olive oil
• 2–3 tbsp water (to thin)
• Salt & pepper, to taste

🥬 For Serving

• 8–10 large romaine or butter lettuce leaves
• Lime wedges
• Fresh cilantro for garnish

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👩‍🍳 Instructions

1. Season the shrimp with olive oil, paprika, garlic powder, onion powder, chili powder, cumin, salt, pepper, and lime juice. Marinate for 15–20 minutes.
2. Make the slaw: Mix cabbage, carrot, cilantro, mayonnaise, yogurt, lime juice, salt, and pepper. Chill until ready.
3. Blend the sauce: Combine avocado, yogurt, cilantro, garlic, lime juice, olive oil, water, salt, and pepper until smooth.
4. Cook the shrimp: Heat a skillet over medium-high heat. Cook shrimp for 2–3 minutes per side until pink and lightly charred.
5. Assemble: Fill each lettuce leaf with slaw, top with grilled shrimp, drizzle generously with the cilantro lime sauce, and garnish with fresh cilantro.
6. Serve immediately with lime wedges.

🍽️ Servings

Makes 4 servings (8–10 lettuce wraps).

💡 Tip: Add sliced avocado, diced tomatoes, jalapeños, or crumbled cotija cheese for even more flavor.