Savor Sheet Pan Chili-Lime Shrimp Lettuce Wraps Tonight

Enjoy Sheet Pan Chili-Lime Shrimp Lettuce Wraps with Radish Slaw & Avocado Sriracha Crema for a fresh, zesty dinner.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 wraps

Course: Lunch

Cuisine: Mexican

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Shrimp

1 pound Shrimp Tender and juicy when roasted; pre-cooked shrimp can be used.
2 tablespoons Chili Powder Adjust according to spice tolerance.
2 tablespoons Lime Juice Can swap with lemon juice.

For the Slaw

1 cup Radish Can substitute with cabbage if unavailable.
2 cups Cabbage Swap for any leafy green like kale or lettuce.

For the Avocado Sriracha Crema

1 medium Avocado Greek yogurt can be used for a lighter version.
1 tablespoon Sriracha Adjust based on heat preference.
1 teaspoon Garlic Powder Fresh garlic can also be used.

Equipment

Oven
Sheet pan
Mixing Bowl
Food Processor or Blender

Method

Directions

Preheat your oven to 400°F (204°C) and line a sheet pan with parchment paper or foil.
Toss the shrimp with chili powder, lime juice, and garlic powder until fully coated.
Spread the seasoned shrimp in a single layer on the sheet pan and roast for about 8 minutes.
In another bowl, combine thinly sliced radishes and shredded cabbage with fresh lime juice.
Blend avocado, lime juice, garlic powder, and Sriracha until smooth for the crema.
Assemble the wraps with a lettuce leaf, radish slaw, shrimp, and drizzle of crema.

Nutrition

Serving: 1wrapCalories: 250kcalCarbohydrates: 15gProtein: 22gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 160mgSodium: 500mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 1mg

Notes

Ensure shrimp are well-dried before cooking for best results. Assemble wraps just before serving to maintain freshness.

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