These Spicy Shrimp Lettuce Wraps are worthy of your attention. They are SO satisfying AND healthy. I’ve tried a few recipes in the past and never posted them because they were—meh. These have a great spice and the creamy avacodo chunks and crunchy radishes all live in happy harmony under a drizzle of Sriracha Lime Creama.
Your family and friends will devour them. Shrimp cooks in under 5 minutes so it makes a perfect weeknight meal. I love to use butter lettuce but iceberg works too.
The key to perfectly cooked shrimp is to remove them from the heat right when the flesh is uniformly pink, with no brown or greyish-brown spots. It also curls into a loose “C” shape, while overcooked shrimp tend to curl into a tight “C”. Tightly curled shrimp are a sure sign of toughness.
For the Shrimp:
1 tsp. chili powder
1 tsp. cumin
1 tsp. garlic powder
1/2 tsp. red chili flakes
1/2 tsp. paprika
1/2 tsp. salt
1/4 cup canola oil
1 lb. raw shrimp, peeled and deveined
2 cloves garlic, minced
For the Crema:
1/3rd cup sour cream
1/4th cup greek yogurt
1 tsp. Sriracha
2 Tbls. fresh lime juice.
1/2 tsp. salt
1 head of butter lettuce
1 avocado, diced
4–5 radishes, cleaned and sliced thin
In a small bowl stir together the chili powder, cumin, garlic powder, red chili flakes, paprika, salt, and oil. Set aside.
Melt the 2 tablespoons of butter in a skillet over medium high heat. Add the garlic and stir until fragrant, about 30 seconds.
Add the shrimp and cook until pink,3-4 minutes. Remove from heat and chop into chunks.
In a small bowl stir together the crema and lime.
To assemble, Place a few shrimp pieces in lettuce wrap, followed by avocado and radish slices. Drizzle with crema and serve immediately.