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.
Tip:
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.
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PinIngredients
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
For assembly:
1 head of butter lettuce
1 avocado, diced
4–5 radishes, cleaned and sliced thin
Instructions
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.
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