4.5 from 10 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. 
Course Dinner
Cuisine American
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 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

  • 1/4 cup sour cream
  • 1/4 cup cilantro
  • 1 clove garlic
  • 1 tablespoon fresh lime juice
  • salt and pepper, to taste
  • 8-12 lettuce leaves


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!