Cilantro-Lime Shrimp Lettuce Wraps

By AislePrompt Editorial · Published 2026-07-21 · Updated 2026-07-21

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Bright, zesty shrimp sautéed with garlic and lime juice served in crisp butter lettuce leaves for a fresh, Whole30-compliant handheld meal. This Mexican-inspired seafood recipe (whole30, low carb), ready in about 16 minutes, pairs large shrimp, peeled and deveined, butter lettuce leaves, extra virgin olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 6 min Serves 4 Mexican cuisine 220 cal/serving

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Ingredients

1 lb large shrimp, peeled and deveined
8 leaves, washed and dried butter lettuce leaves
2 tbsp extra virgin olive oil
4 cloves, minced garlic cloves
2 tbsp fresh lime juice
1/4 cup, chopped fresh cilantro
3/4 tsp sea salt
1/2 tsp, freshly ground black pepper
1/4 tsp (optional) red chili flakes

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Instructions

Step 1: Heat 2 tbsp extra virgin olive oil in a large skillet over medium-high heat until shimmering. Add 4 minced garlic cloves and sauté for 30 seconds until fragrant but not browned.
Step 2: Add 1 lb peeled and deveined large shrimp to the skillet in a single layer. Sprinkle with 3/4 tsp sea salt, 1/2 tsp freshly ground black pepper, and 1/4 tsp red chili flakes if using. Cook for 2-3 minutes on one side until pink and opaque at the edges.
Step 3: Flip the shrimp and cook for an additional 1-2 minutes until fully opaque and curled. Remove from heat and immediately stir in 2 tbsp fresh lime juice and 1/4 cup chopped fresh cilantro.
Step 4: Spoon the shrimp evenly into 8 butter lettuce leaves, folding each leaf into a wrap. Serve immediately for a refreshing, light meal.