Sheet Pan Chili-Lime Shrimp Lettuce Wraps That Wow!

Quick and easy, low-carb Sheet Pan Chili-Lime Shrimp Lettuce Wraps with Radish Slaw & Avocado Sriracha Crema are a delightful feast.

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Prep Time 10

Cook Time 8

Total Time 18

Servings: 4 wraps

Course: Dinner

Cuisine: Mexican

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Shrimp

1 pound shrimp substitute with chicken or tofu if desired
2 tablespoons chili-lime seasoning look for pre-mixed or make your blend

For the Slaw

1 cup radish replace with carrots for a sweeter crunch if desired
2 cups cabbage use coleslaw mix for convenience

For the Creamy Sauce

1 ripe avocado substitute with Greek yogurt for a lighter version
2 tablespoons sriracha adjust according to spice tolerance

For the Wraps

8 leaves butter or Boston lettuce romaine can be substituted

Equipment

Oven
sheet pan
Mixing bowl
Blender

Method

Step-by-Step Instructions

Preheat your oven to 400°F (200°C) and line a sheet pan with aluminum foil or parchment paper.
In a mixing bowl, toss your shrimp with chili-lime seasoning until fully coated.
Spread the seasoned shrimp on the prepared sheet pan and roast for about 8 minutes.
Prepare the radish and cabbage slaw by combining them in a separate bowl.
Blend a ripe avocado with sriracha until smooth for the creamy sauce.
Assemble the wraps using lettuce leaves filled with shrimp, slaw, and crema.
Serve immediately for the best freshness and flavor.

Nutrition

Serving: 1wrapCalories: 320kcalCarbohydrates: 12gProtein: 25gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 150mgSodium: 800mgPotassium: 400mgFiber: 4gSugar: 2gVitamin A: 100IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

These wraps are a low-carb, gluten-free option perfect for any busy weeknight dinner.

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