Lettuce wraps filled with tender spicy shrimp, avocado & tomato salsa and topped with a spicy jalapeno cilantro sauce. This flavor-packed tacos are low-carb and keto and make an AMAZING lunch or dinner. 
Spicy Shrimp Taco Lettuce WrapsThis month has become the month of lettuce wraps. They’re easy to make, super healthy, low-carb & keto and DELICIOUS! replacing tortillas with lettuce leaves can help you avoid unnecessary carbs and will do wonders if you are on a low-carb diet. The lettuce leaves add a delicious crunch and freshness to the tacos and you most likely will not miss the tortillas.

Today’s lettuce wraps are loaded with tender taco spiced shrimp and a zesty tomato and avocado salsa. They are then topped with a creamy jalapeno and cilantro lime sauce. The spiciness from the shrimp, along with the fresh avocado and tomato salsa, and the kick from the jalapeno cilantro sauce make a delicious flavor-packed combo that is out of this world!
Spicy Shrimp Taco Lettuce WrapsTo being, you will need a pound of shrimp peeled and tails removed. The shrimp are coated with a generous layer of seasoning and pan grilled for just 5 minutes on medium-high heat. The trick is to heat your pan until it’s SUPER hot so when you add the shrimp they char quickly and develop that beautiful color. This will also ensure the shrimp does not dry our or become rubbery.

After you have cooked the shrimp, combine diced avocado, diced tomato, cilantro and a sprinkle of lime in a medium bowl. Season the salsa with salt and pepper and set aside until you are ready to serve.

For the cilantro sauce, you will need sour-cream, yogurt or mayonnaise. I personally like to use sour-cream but whatever you have on hand will do! Combine about 1/4 cup fo sour-cream with 1/4 cup of cilantro, 1/2 a jalapeno, garlic, and zest of 1/2 lime in a food processor. The result is a spicy sauce that compliments the tacos and will make you keep coming back for more.
Spicy Shrimp Taco Lettuce Wraps

4.58 from 21 votes

Spicy Shrimp Taco Lettuce Wraps

Lettuce wraps filled with spicy shrimp, avocado & tomato salsa and topped with a spicy jalapeno cilantro sauce. This flavor-packed tacos are low-carb and keto and make an AMAZING lunch or dinner. 
Prep10 minutes
Cook5 minutes
Total15 minutes
Servings 4 people


  • 20 medium shrimp peeled and deveined, (about 1 pound)
  • 1 tablespoon oil of choice
  • 1 clove garlic minced
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon kosher salt
  • 1 tablespoon olive oil
  • squeeze of lime , optional

Avocado Salsa

  • 1 avocado, cut into chunks
  • 1 tomato, chopped
  • 1/4 cup loosely packed fresh cilantro leaves , coarsely chopped
  • 1 tablespoon fresh lime juice from half a lime
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Cilantro Sauce


To cook the shrimp

  •  In a medium bowl whisk together olive oil, garlic, cumin, chili, and salt. Add shrimp and mix until shrimp is covered in seasoning. Heat a large heavy-duty or cast iron skillet on high heat for 2 minutes. Add the olive oil and shrimp. Cook 2-3 minutes per side or until shrimp is cooked through. Turn off heat and finish with a squeeze of lime (optional). 

To make avocado tomato salsa

  • In a medium bowl, gently combine tomato, avocado, cilantro, lime juice and a sprinkle of salt and pepper and mixed through. Set aside.

To make the Jalapeno Cilantro Sauce

  • Add the sour cream, jalapeno, garlic, cilantro, lime and salt and pepper to a food processor. Blend for 30 seconds or until creamy. 

To assemble:

  • Plac two romaine or butter lettuce leaves on top of each-other for each lettuce wraps. Top with 4-5 pieces of shrimp, a few tablespoons of avocado salsa and a genros drizzle of the spicy jalapeno cilantro sauce.  Enjoy hot or cold! 


Serving: 1taco, Calories: 186kcal, Carbohydrates: 8g, Protein: 2g, Fat: 17g, Saturated Fat: 4g, Cholesterol: 7mg, Sodium: 471mg, Potassium: 394mg, Fiber: 4g, Sugar: 2g, Vitamin A: 4055IU, Vitamin C: 18mg, Calcium: 39mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner
Cuisine: American
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Spicy Shrimp Taco Lettuce Wraps

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  1. Please add the jalapeno in the ingredients list for the sauce! It is mentioned in the text but not the ingredients so I left mine out!

  2. I made these and loved them. Even the kids loved them. Definitely recommend.

  3. Hi! is it 186 cals for the entire thing or just one serving?

  4. This looks amazing! How much jalapeno goes into the cilantro sauce?

  5. Yum! Easy, light and really tasty. Definitely putting this in my keto/lcls recipe book.

  6. I’m interested in nutrition numbers also

    1. Really excited to make this! But if I don’t make the cilantro sauce what will the new nutrition numbers be?Thanks!

      1. Here is the info without the sauce:

        156 kcal Calories
        7g Carbohydrates
        2g Protein
        15g Fat

  7. great recipe. added a pinch of red pepper, garlic powder & garlic salt. also used pre-cooked shrimp, so they only needed about 45 seconds each side to get crispy. thank you for sharing

  8. These are on constant rotation on my menu. Wonderful, flavorful keto friendly meal.

    1. Glad this recipe made it onto the dinner rotation! Thanks for stopping by, Christina! 🙂

      1. How much jalapeño? And fresh or canned? It’s not in the ingredients!

        1. Never got a response, so I just used a can of diced jalapeños. Turned out great for Mother’s Day dinner! You’re the ONLY shrimp wrap recipe I could find that had a sauce with it. Thank you so much!

  9. you turned my non existent chopping skills to a very impressed healthy boyfriend! Made our night wonderful with this quick and easy recipe! thank you so much! 🙂

  10. I assume the jalepeno cilanto sauce has a fresh jalepeno in it? It is not listed in the ingredient lisT….but appears later in the instructions fOr the Sauce…No one has commented so im not sure If i should add it???

  11. I liked them but very difficult to eat. Next time I would make a salad with all the ingredients including sauce. Very filling & satisfying.

  12. Really nice reCipe, Quick and easy and super tasty. I added a little extra garlic and chilli, we like It hoT 🙂

  13. Hey so it seems that the ingriedients should be way less thaN what you have for the shrimp seasoning. As we were cooking the shrimp we couldnt stop coughing and sneezing. We had people come over that night for dinner and as soon as they walked into the house they started choking on the smoke. I think there is way too much chili powder for this. The shrimp was unbearable to eat.

    1. A 1/2 tsp is “a lot” of chili powder?… :0/

    2. That is to expected when using chili powder, cajun seasoning or blackening seasoning. Use a smaller amount but from experience, even then I cough when using any of those spices.

    3. I’ve noticed that the brand of chili powder makes a difference. McCormick is usually more mild than others. I’ve had some that are basically cayenne.