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Close-up of three Cajun Shrimp Lettuce Wraps topped with fresh cilantro and served with lime wedges on a white plate.

Zesty Cilantro Lime Shrimp Lettuce Wraps

These vibrant Cilantro Lime Shrimp Lettuce Wraps are a light, refreshing, and flavor-packed meal, featuring succulent shrimp marinated in a zesty cilantro-lime sauce, nestled in crisp lettuce cups with fresh toppings. Perfect for a quick lunch or a healthy weeknight dinner.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 4 servings
Course: Appetizer, Lunch, Main Course
Cuisine: Healthy, Mexican
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Cilantro Lime Shrimp
  • 1.5 lbs raw shrimp peeled, deveined, tails on or off
  • 1/4 cup fresh cilantro chopped
  • 3 tbsp lime juice freshly squeezed
  • 2 tbsp olive oil divided
  • 2 cloves garlic minced
  • 1 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/4 tsp salt
  • pinch black pepper
For the Wraps & Toppings
  • 1 head butter lettuce or romaine hearts, separated, washed, and dried
  • 1 avocado diced
  • 1/4 cup red onion thinly sliced or finely diced
  • 1/4 cup corn kernels fresh, canned, or frozen-thawed (optional)
  • 1/4 cup black beans rinsed and drained (optional)
For the Cilantro Lime Crema (Optional)
  • 1/2 cup sour cream or plain Greek yogurt
  • 1 tbsp lime juice freshly squeezed
  • 1 tbsp fresh cilantro chopped
  • pinch salt

Equipment

  • Large mixing bowl
  • Medium Skillet
  • Cutting board
  • Sharp knife
  • Small Whisk

Method
 

Prepare the Marinade and Shrimp (Group)
  1. In a medium bowl, combine 1 tbsp of olive oil, 3 tbsp lime juice, 1/4 cup chopped cilantro, minced garlic, chili powder, ground cumin, 1/4 tsp salt, and a pinch of black pepper. Mix well to create the marinade.
  2. Add the peeled and deveined shrimp to the marinade, tossing gently to ensure all shrimp are evenly coated. Cover the bowl and refrigerate for 15-20 minutes. Avoid marinating for longer than 30 minutes, as the acidity of the lime juice can start to 'cook' the shrimp.
Prepare Crema and Toppings (Group)
  1. While the shrimp marinates, prepare the optional Cilantro Lime Crema: In a small bowl, whisk together the sour cream (or Greek yogurt), 1 tbsp lime juice, 1 tbsp chopped cilantro, and a pinch of salt until smooth. Set aside.
  2. Wash and carefully dry the lettuce leaves, setting them aside on a platter. Dice the avocado and thinly slice or finely dice the red onion. Prepare any other desired toppings like corn kernels or black beans.
Cook the Shrimp (Group)
  1. Heat the remaining 1 tbsp of olive oil in a large skillet over medium-high heat. Once the oil is hot and shimmering, add the marinated shrimp in a single layer. You may need to cook the shrimp in two batches to avoid overcrowding the pan, which can steam rather than sear the shrimp.
  2. Cook the shrimp for 2-3 minutes per side, or until they turn pink and opaque and are fully cooked through. Be careful not to overcook, as shrimp can become rubbery quickly.
Assemble and Serve (Group)
  1. Arrange the crisp lettuce cups on your serving platter. Evenly distribute the hot cilantro lime shrimp into each lettuce cup.
  2. Top the shrimp with diced avocado, red onion, and any additional toppings like corn or black beans. Drizzle generously with the Cilantro Lime Crema, if using. Serve immediately and enjoy your fresh Cilantro Lime Shrimp Lettuce Wraps!

Notes

For an extra spicy kick, add a pinch of red pepper flakes to the shrimp marinade. If you're short on time, using pre-peeled and deveined shrimp will save you a few minutes of prep. Leftover shrimp can be stored in an airtight container in the refrigerator for up to 2 days; reheat gently or enjoy cold. Store lettuce and toppings separately to prevent sogginess.