Spicy Avocado and Shrimp Lettuce Wraps

By AislePrompt Editorial · Published 2026-05-15 · Updated 2026-05-15

Fresh butter lettuce leaves filled with smoky, spicy shrimp and creamy avocado, offering a light yet satisfying keto meal. This Mexican-inspired keto recipe (low carb), ready in about 16 minutes, pairs large shrimp, avocado, butter lettuce leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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

• 1 lb (peeled and deveined) large shrimp
• 1 large, diced avocado
• 8 butter lettuce leaves
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1/2 tsp garlic powder
• 1 tbsp lime juice
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp, chopped fresh cilantro

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Instructions

1. Step 1: In a medium bowl, toss 1 lb peeled and deveined large shrimp with 2 tbsp olive oil, 1 tsp smoked paprika, 1/4 tsp cayenne pepper, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
2. Step 2: Heat a large skillet over medium-high heat and add the seasoned shrimp. Cook for 2-3 minutes on each side until shrimp are pink and opaque, with a slight char.
3. Step 3: Remove shrimp from heat and stir in 1 tbsp lime juice and 2 tbsp chopped fresh cilantro.
4. Step 4: Lay out 8 butter lettuce leaves on a serving platter and evenly distribute diced 1 large avocado among them.
5. Step 5: Top avocado with the cooked shrimp, spooning any pan juices over the wraps.
6. Step 6: Serve immediately as hand-held wraps for a fresh, low-carb meal.