Sheet Pan Chili-Lime Shrimp Lettuce Wraps

These sheet pan chili‑lime shrimp lettuce wraps bring a bright burst of flavor with hardly any hassle. The roasted shrimp are paired with a crisp radish and red cabbage slaw, plus a creamy avocado‑sriracha crema that’s silky smooth. It’s a light but satisfying meal you can whip up in about 18 minutes. Whether you need a quick weeknight dinner, easy party snack, or a fresh low-carb lunch, these wraps check all the boxes.

• Fast: ready in about 18 minutes (10 minutes prep, 8 minutes cook).
• Fresh and light: crunchy lettuce and tangy slaw balance the warm, zesty shrimp perfectly.
• Easy cleanup: everything roasts on one sheet pan, so fewer dishes.
• Customizable: adjust the crema, spice level, or toppings however your family likes.
• Family-friendly: handheld wraps that kids and adults love to build and eat.

Why the Flavors Work

This recipe nails big, bright flavor without any extra fuss. The chili‑lime roasted shrimp are bursting with zest, while the crunchy slaw adds tang and freshness. The smooth avocado‑sriracha crema brings it all together for a warm and cool bite you’ll want again and again. Plus, this recipe is designed to come together fast, with simple steps and flexible options—perfect for busy weeknights, casual get-togethers, or a light lunch.

• Flavor-packed but simple: The chili-lime shrimp deliver bold, bright notes, while the slaw and crema add layers of fresh, creamy, and tangy flavor—all without any complicated steps.
• Ready in about 18 minutes: From start to finish, this quick meal fits right into busy evenings with just 10 minutes of prep and 8 minutes roasting.
• Minimal cleanup: The shrimp roast all on one sheet pan, and the rest is just quick mixing—get dinner on the table faster.
• Great texture contrast: Juicy, warm shrimp against the crunch of cabbage and radishes plus the smooth crema makes every bite exciting.
• Highly customizable: Change up the crema, spice count, or even swap in different proteins to please picky eaters or spice lovers.
• Light and low-carb friendly: Using lettuce wraps keeps things fresh and lighter than tortillas, while the shrimp and avocado keep it filling.
• Party and meal-prep friendly: You can prep the components ahead, store separately, and assemble quickly so the lettuce stays perfectly crisp and everyone can build their own wraps.

Ingredients for the Wraps

• 1 1/2 lb large shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 tbsp chili powder
• Zest of 1 lime
• Juice of 1 lime
• 1/2 tsp salt, or to taste
• 1 cup shredded red cabbage
• 1/2 cup matchstick radishes
• 1/4 cup fresh cilantro, chopped
• 1 ripe avocado
• 1/4 cup sour cream
• 1 tbsp sriracha, or to taste
• 1 garlic clove
• 1 head Butter or Boston lettuce, leaves separated and washed

Roast Shrimp and Assemble Wraps

1. Preheat oven to 400°F and line a sheet pan with parchment paper or lightly oil it.
2. Separate and wash the lettuce leaves; set aside.
3. Pat the shrimp dry thoroughly with paper towels.
4. Toss the shrimp with olive oil, chili powder, lime zest, lime juice, and salt until evenly coated.

5. Arrange shrimp in a single layer on the sheet pan without crowding and roast about 8 minutes until pink and opaque.

6. While the shrimp roast, toss shredded red cabbage, matchstick radishes, and chopped cilantro with a pinch of salt and a squeeze of lime to make the slaw.
7. Blend avocado, sour cream, sriracha, and garlic until smooth to make the avocado‑sriracha crema; taste and adjust seasoning.
8. Double up lettuce leaves, fill each leaf with slaw and warm shrimp, and drizzle with the avocado‑sriracha crema.
9. Serve immediately so the shrimp stay warm and the lettuce remains crisp.

Tips for Best Results

• Dry your shrimp really well before seasoning to get that nice browning and avoid soggy shrimp.
• Don’t overcook shrimp — they’re done as soon as they turn pink and opaque, which happens fast.
• Keep shrimp, slaw, and crema separate until serving to prevent the lettuce from getting soggy.
• Layer two or three lettuce leaves for sturdier wraps when eating by hand.
• Use parchment paper or lightly oiling the pan to keep shrimp from sticking and make cleanup a breeze.
• After roasting, taste and add a little more salt or lime juice if you want to brighten up the flavors even more.

Flavor Variations and Swaps

• Grilled shrimp: cook the shrimp on a hot grill for 2–3 minutes per side for smoky, charred flavor.
• Protein swaps: try diced cooked chicken, firm tofu, or canned chickpeas if you want a vegetarian version.
• Sauce swaps: use Greek yogurt instead of sour cream for a tangier crema, or skip the sriracha if you want it milder.
• Fruit add-ins: toss diced mango or pineapple into the slaw for a pop of sweet freshness.
• Extra crunch: sprinkle on toasted pepitas or chopped peanuts for some satisfying texture.

Storage and Make-Ahead Notes

To keep everything tasting fresh, store each part separately.

• Cooked shrimp: keep in an airtight container in the fridge for up to 3 days. Warm gently in a skillet on medium heat or pop in a 350°F oven for a few minutes.
• Slaw: refrigerated slaw stays good for 2–3 days; drain off any extra liquid before eating.
• Avocado crema: store in an airtight container with plastic pressed directly onto the surface to stop browning; best used within 2 days.
• Assembled wraps: don’t make these too far ahead since the lettuce will get soggy. For meal prep, keep shrimp, slaw, and crema separate and put wraps together just before eating.

Common Questions Answered

• Can I use frozen shrimp? – Yes! Just thaw them slowly in the fridge overnight or quick-thaw under cold running water, then pat dry before cooking.
• Can I grill the shrimp instead of roasting? – Absolutely. Grill on medium-high heat for 2–3 minutes per side until the shrimp turn opaque and are cooked through.
• How can I make it less spicy? – Cut back or leave out the sriracha in the crema, and use less chili powder on the shrimp to dial down the heat.
• Can I make this ahead? – You sure can! Prep the shrimp, slaw, and crema ahead and store them separately in the fridge. Just assemble the wraps right before serving to keep the lettuce crisp.
• How many wraps does this make? – This recipe serves about 4 people. The number of wraps depends on how big your lettuce leaves are, but usually around 3–4 small wraps per person.