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Sheet Pan Chili-Lime Shrimp Lettuce Wraps with Radish Slaw and Avocado Sriracha Crema

Chili-Lime Shrimp Lettuce Wraps

Experience a refreshing and satisfying twist on taco night with zesty chili-lime shrimp wrapped in crisp lettuce, complemented by a crunchy radish slaw and creamy avocado Sriracha crema.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican, Quick Meals
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Shrimp
  • 1 lb large shrimp, peeled and deveined
  • 3 tablespoons olive oil
  • 2 juice of limes
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • Salt and pepper to taste
For the Radish Slaw
  • 1 cup radishes, thinly sliced
  • 1 cup cabbage, shredded (red or green)
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey or maple syrup
  • Salt and pepper to taste
For the Avocado Sriracha Crema
  • 1 ripe avocado
  • 1/2 cup sour cream or Greek yogurt
  • 1-2 tablespoons Sriracha (adjust for spice preference)
  • 1 juice of lime
  • Salt to taste
For Serving
  • Leaves of Romaine or Butter lettuce
  • Optional toppings: diced tomatoes, cilantro, lime wedges

Method
 

Prep the Shrimp
  1. In a bowl, combine olive oil, lime juice, chili powder, cumin, salt, and pepper. Add the shrimp, ensuring they’re well coated. Marinate for at least 10 minutes.
  2. Tip: If your shrimp are frozen, run them under cold water to defrost quickly before marinating.
Prepare the Radish Slaw
  1. In another bowl, mix the radishes, cabbage, apple cider vinegar, honey, salt, and pepper. Toss well and set aside to let the flavors mingle.
Make the Avocado Sriracha Crema
  1. In a blender, combine avocado, sour cream, Sriracha, lime juice, and salt. Blend until smooth and creamy. Adjust Sriracha to your spice preference.
  2. Tip: Add a splash of water if the mixture is too thick.
Cook the Shrimp
  1. Preheat the oven to 400°F (200°C). Spread the marinated shrimp on a sheet pan in a single layer. Bake for about 10 minutes or until shrimp are pink and cooked through.
  2. Tip: Keep an eye on them to avoid overcooking, which can cause shrimp to become rubbery.
Assemble the Wraps
  1. Take a lettuce leaf, add a spoonful of radish slaw, top with a few shrimp, and drizzle with the avocado crema.
  2. Tip: Customize each wrap with toppings like diced tomatoes or fresh cilantro.
Enjoy!
  1. Serve immediately, garnished with lime wedges for added zest.

Notes

For a tangy twist, substitute lemon for lime! Prefer a kick? Try using chipotle powder instead of chili powder.