Spicy Shrimp and Avocado Lettuce Wraps

A shrimpy deliciousness delivered to your mouth in a crunchy boat with a little bit of heat – that’s what these are like! With crunchy lettuce, creamy avocado slices and plump, seasoned shrimp this recipe is sure to satisfy any craving and keep you full. Give it a try and tell us what you think!


For the slaw:

  • ¾ cup shredded cole slaw mix
  • 2 teaspoons fresh lime juice
  • ⅓ teaspoon honey
  • 2 teaspoons chopped cilantro

For the shrimp:

  • 6 large peeled and deveined shrimp
  • ½ teaspoon cumin
  • ½ teaspoon chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • ¼ teaspoon salt
  • ⅛ teaspoon cayenne pepper
  • 1 teaspoon olive oil

For the lettuce wraps:

  • 2 leaves of romaine lettuce (try to find bigger, leafier heads of romain that have the larger outer leaves – these will work better). Cut off the top of the romaine leaf and just use that, discarding the light green, crunchy bottom
  • ½ avocado, thinly sliced
  • 1 jalapeno, very thinly sliced (optional topping)
  • Extra cilantro, chopped (optional topping)





  • Assemble the slaw first so that the flavors can be marrying together while you finish everything else.
  • Combine the shredded cole slaw mix, lime juice, honey, and cilantro in a bowl – stir well until everything is completely mixed together. Season to taste with salt and pepper. Set aside
  • Stir together the cumin, chili powder, garlic powder, paprika, salt, and cayenne pepper in a small bowl. Lay the shrimp out on a plate and season liberally on both sides with this seasoning mix
  • Heat a skillet over medium-high heat with 1 teaspoon of olive oil
  • When hot, add the shrimp to the skillet and sear on both sides until cooked through
  • To assemble, add half the slaw to each romaine leaf, add half the avocado slices, 3 shrimp, a few jalapeños, and sprinkle of cilantro on top\

Recipe courtesy The Garlic Diaries.

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