Grilled Shrimp Lettuce Wraps with Avocado Sauce

A light, high-protein meal packed with fresh flavors and healthy fats.

Servings: 4
Prep Time: 15 minutes
Cook Time: 8 minutes

Ingredients

For the Shrimp

• 500 g (1 lb) large shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 tsp paprika
• ½ tsp garlic powder
• ½ tsp cumin
• ½ tsp salt
• ¼ tsp black pepper
• Juice of 1 lime

For the Avocado Sauce

• 1 ripe avocado
• ½ cup plain Greek yogurt
• 1 tbsp lime juice
• 1 garlic clove
• 2 tbsp fresh cilantro
• 2–3 tbsp water (to thin)
• ¼ tsp salt
• Pinch of black pepper

For the Wraps

• 12–16 large lettuce leaves (Romaine, Butter lettuce, or Iceberg)
• 1 cup diced cucumber
• 1 cup diced tomatoes
• ¼ cup finely chopped red onion
• 2 tbsp chopped cilantro
• Lime wedges, for serving

Instructions

1. Marinate the Shrimp

1. In a bowl, combine olive oil, paprika, garlic powder, cumin, salt, pepper, and lime juice.
2. Add shrimp and toss to coat.
3. Let marinate for 10–15 minutes.

2. Make the Avocado Sauce

1. Place avocado, Greek yogurt, lime juice, garlic, cilantro, salt, and pepper in a blender or food processor.
2. Blend until smooth.
3. Add water a little at a time until the sauce reaches a creamy drizzle consistency.
4. Taste and adjust seasoning if needed.

3. Grill the Shrimp

1. Preheat a grill or grill pan to medium-high heat.
2. Grill shrimp for 2–3 minutes per side until pink, opaque, and lightly charred.
3. Remove from heat.

4. Assemble the Lettuce Wraps

1. Arrange lettuce leaves on a serving platter.
2. Fill each leaf with cucumber, tomatoes, red onion, and grilled shrimp.
3. Drizzle generously with avocado sauce.
4. Sprinkle with fresh cilantro.

5. Serve

Serve immediately with lime wedges on the side for squeezing over the wraps.