Shrimp and Avocado Lettuce Wraps

shrimp and avocado lettuce warps
shrimp and avocado lettuce warps

Shrimp and Avocado Lettuce Wraps


  • 1 pound large shrimp peeled and deveined with tails removed
  • 2 cloves garlic minced
  • 2 tsp chili powder
  • 2 tsp ground cumin
  • 3 tbsp olive oil divided
  • 12 large butter lettuce leaves
  • 1 avocado diced
  • 3 green onions sliced
  • 1/2 bunch cilantro chopped
  • salsa, hot sauce or fresh lime juice if desired


  • In a large bowl combine garlic, chili powder, cumin and 2 tablespoons of olive oil. Add shrimp and toss well. Cover and refrigerate for about 30 minutes.
  • Heat the remaining tablespoon of olive oil in a skillet over medium heat.
  • Add the shrimp in a single layer and cook without turning until the underside is opaque, about 2-3 minutes.
  • Flip the shrimp and cook until opaque throughout, about 2 minutes more.
  • Remove skillet from the heat and place shrimp in a bowl to cool slightly.
  • To assemble the lettuce wraps, place 3-4 shrimp in each piece of lettuce. Top with avocado, green onion, and cilantro. Serve with salsa, hot sauce, or a squeeze of fresh lime juice if desired.

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