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Sheet Pan Chili-Lime Shrimp Lettuce Wraps

Sheet Pan Chili-Lime Shrimp Lettuce Wrap

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Prep Time 10 minutes
Cook Time 5 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 215
Ingredients Method Notes

Ingredients
  

  • For the Shrimp:
  • 1.5 lbs large shrimp peeled, deveined, tails removed
  • 2 tbsp extra virgin olive oil
  • 3 cloves garlic minced
  • 1 tsp chili flakes
  • 1 tsp smoked paprika
  • 1 tbsp fresh lime zest
  • 2 tbsp fresh lime juice
  • 1/2 tsp sea salt
  • 1/4 tsp ground black pepper
  • For the Wraps and Toppings:
  • 1 head butter lettuce or romaine lettuce washed and dried
  • 1 large avocado sliced
  • 1/4 cup fresh cilantro or parsley chopped
  • 1 lime cut into wedges for serving
  • Optional: plain Greek yogurt for drizzling

Method
 

  1. Step 1: Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. Step 2: Pat the shrimp thoroughly dry using paper towels to remove excess moisture.
  3. Step 3: In a bowl, whisk together the extra virgin olive oil, minced garlic, chili flakes, smoked paprika, lime zest, lime juice, salt, and black pepper.
  4. Step 4: Add the shrimp to the bowl and toss well until completely coated in the marinade.
  5. Step 5: Spread the seasoned shrimp across the prepared baking sheet in a single layer, making sure they are not crowded.
  6. Step 6: Roast in the preheated oven for 6 to 8 minutes, or until the shrimp are opaque and pink.
  7. Step 7: To assemble, place the warm roasted shrimp into individual lettuce leaves.
  8. Step 8: Garnish with sliced avocado, fresh chopped herbs, and a drizzle of Greek yogurt if desired. Serve immediately with extra lime wedges.

Notes

  • Don't Overcook: Roast shrimp at 400°F (200°C) for exactly 6 to 8 minutes. Remove them as soon as they turn pink and opaque to prevent a rubbery texture.
  • Pat Dry: Always pat the raw shrimp completely dry with paper towels before marinating to ensure they roast properly instead of steaming.
  • Crisp the Lettuce: Submerge your lettuce leaves in an ice-bath for 5 minutes, then spin or pat dry. This makes them extra crisp and sturdy enough to hold the filling.
  • Storage & Prep: Store cooked shrimp and lettuce in separate airtight containers in the fridge for up to 3 days. Reheat the shrimp gently in a skillet over medium-low heat for 2–3 minutes.