Shrimp and Avocado Lettuce Wraps with Cilantro Lime Dressing
Light and refreshing shrimp lettuce wraps filled with creamy avocado and drizzled with a zesty cilantro lime dressing, perfect for a quick keto meal. This mexican-inspired keto (keto, low carb) ready in about 16 minutes blends peeled and deveined (6 oz) large shrimp, large leaves romaine lettuce leaves, medium diced avocado into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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.
Ingredients
- 12 peeled and deveined (6 oz) large shrimp
- 8 large leaves romaine lettuce leaves
- 1 medium diced avocado
- 2 tbsp olive oil
- 1/2 tsp ground cumin
- 1/2 tsp chili powder
- 1 minced garlic clove
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup chopped fresh cilantro
- 2 tbsp lime juice
- 2 tbsp sour cream
- 1 small seeded and finely chopped (optional) jalapeño
Instructions
- Step 1: In a medium bowl, toss 12 large peeled and deveined shrimp (6 oz) with 2 tbsp olive oil, 1/2 tsp ground cumin, 1/2 tsp chili powder, 1 minced garlic clove, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
- Step 2: Heat a skillet over medium-high heat and cook the shrimp for 2-3 minutes per side until pink and opaque. Remove from heat.
- Step 3: In a small bowl, whisk together 2 tbsp sour cream, 2 tbsp lime juice, 1/4 cup chopped fresh cilantro, and 1 small finely chopped jalapeño (optional) until smooth.
- Step 4: Arrange 8 large romaine lettuce leaves on a serving plate. Divide the cooked shrimp evenly among the leaves.
- Step 5: Top each with diced 1 medium avocado and drizzle the cilantro lime dressing over the wraps.
- Step 6: Serve immediately as a fresh, low-carb appetizer or light meal.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Shrimp and Avocado Lettuce Wraps with Cilantro Lime Dressing take to make?
Total time is about 16 minutes (10 min prep + 6 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Shrimp and Avocado Lettuce Wraps with Cilantro Lime Dressing?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Shrimp and Avocado Lettuce Wraps with Cilantro Lime Dressing?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Shrimp and Avocado Lettuce Wraps with Cilantro Lime Dressing for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Shrimp and Avocado Lettuce Wraps with Cilantro Lime Dressing keto?
Yes — this recipe is tagged keto, low carb, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
