Name: Chili Lime Shrimp Wraps
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mexican-Inspired
Ingredients: 1.5 lb raw shrimp, peeled and deveined; 2 teaspoons ground cumin; 1 teaspoon smoked paprika; 2 cloves fresh garlic, minced; 2 tablespoons avocado oil or extra-virgin olive oil, divided; Sea salt, to taste; Freshly ground black pepper, to taste; 2 fresh limes; Handful of fresh cilantro leaves, chopped; 8–10 romaine or butter lettuce leaves, rinsed and pat dried; 1 large avocado, diced; 1 red chili, thinly sliced

Why You’ll Love This Recipe

I enjoy this recipe because it’s easy to prepare and doesn’t require a lot of ingredients. The shrimp cook quickly, and the fresh toppings make each bite bright and refreshing. I also like that these wraps are naturally low-carb and can be served as a main dish or appetizer.

Ingredients

1.5 lb. raw shrimp, peeled and deveined
2 tsp ground cumin
1 tsp smoked paprika
2 cloves fresh garlic, minced
2 Tbsp avocado oil, or extra-virgin olive oil, divided in half
sea salt and fresh ground black pepper
freshly ground black pepper
2 fresh limes
a handful of fresh cilantro leaves, chopped
8-10 romaine or butter lettuce leaves, rinsed and pat dried
1 large avocado, diced
1 red chili, thinly sliced

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

I start by patting the shrimp dry and placing them in a bowl.
I season with cumin, smoked paprika, garlic, salt, and pepper, then drizzle with half of the avocado oil and toss to coat.
I heat the remaining oil in a skillet over medium-high heat and cook the shrimp for 2–3 minutes per side until pink and cooked through.
I squeeze fresh lime juice over the shrimp and toss them with chopped cilantro.
I arrange the lettuce leaves on a platter and fill each one with shrimp.
I top the wraps with diced avocado and thinly sliced red chili before serving.

Servings and Timing

This recipe makes about 4 servings. It usually takes me 10 minutes to prep and 10 minutes to cook, so I can have these wraps ready in around 20 minutes.

Variations

Sometimes I add a dollop of Greek yogurt or sour cream for creaminess. If I want extra crunch, I sprinkle in shredded cabbage or radishes. For a spicier version, I drizzle the wraps with hot sauce or add jalapeño slices instead of red chili.

Storage/Reheating

I store leftover shrimp in an airtight container in the refrigerator for up to 2 days. To reheat, I quickly warm them in a skillet over low heat. I keep the lettuce and toppings separate until serving so they stay fresh and crisp.

FAQs

Can I use frozen shrimp?

Yes, I thaw them completely before cooking, and they work just as well.

Do I have to use avocado oil?

No, I often use olive oil instead, and it tastes great.

Can I grill the shrimp instead of pan-searing?

Yes, grilling adds a smoky flavor that works really well with the lime and chili.

What lettuce works best?

I prefer romaine or butter lettuce since they hold the shrimp well and don’t tear easily.

Can I add cheese to these wraps?

Yes, crumbled feta or cotija cheese pairs nicely with the flavors.

How spicy are these wraps?

They have a mild heat from the red chili, but I adjust the spice by adding more or less.

Can I meal prep this recipe?

Yes, I cook the shrimp ahead and store them separately, then assemble the wraps just before eating.

Can I make these wraps dairy-free?

Yes, the recipe is naturally dairy-free unless I choose to add cheese or creamy toppings.

Can I use lime zest as well as juice?

Yes, I like adding zest for an extra punch of citrus flavor.

What can I serve with these wraps?

I often pair them with quinoa, brown rice, or a light salad for a complete meal.

Conclusion

Chili lime shrimp wraps are one of my favorite quick meals because they’re light, zesty, and packed with fresh flavor. I like how simple they are to make, yet they always feel special and satisfying. Whether I’m making them for a weeknight dinner or serving them as a party appetizer, they’re always a hit.