Cilantro-Lime Shrimp Lettuce Wraps

Cilantro-Lime Shrimp Lettuce Wraps on a blue-and-white platter

Butter lettuce wraps filled with shrimp, bell peppers, cilantro, sliced radish, and avocado anchor any menu with flavorful freshness.

Cilantro-Lime Shrimp Lettuce Wraps
  • 1 tablespoon olive oil
  • 1 cup sliced red onion
  • 1 small yellow bell pepper, seeded and sliced
  • 1 pound medium fresh shrimp, peeled and deveined
  • 1½ teaspoons smoked paprika
  • 1 teaspoon kosher salt
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground coriander
  • ¼ teaspoon garlic powder
  • ¼ teaspoon ground black pepper
  • 1 lime, juiced
  • 2 tablespoons chopped fresh cilantro
  • 12 butter lettuce leaves
  • Garnish: chopped avocado, sliced radish, chopped fresh cilantro
  1. In a large saucepan, heat oil over medium-high heat. Add onion and bell pepper; cook until tender, about 5 minutes. Add shrimp, paprika, salt, cumin, coriander, garlic powder, and pepper; cook, stirring occasionally, until shrimp are pink and firm, about 5 minutes. Remove from heat; stir in lime juice. Cover and refrigerate until cooled, at least 30 minutes.
  2. Stir in cilantro. Using a slotted spoon, place about 2 tablespoons shrimp mixture in center of each lettuce leaf. Garnish with avocado, radish, and cilantro, if desired. Serve immediately.

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