Description
Fresh, light, and full of bright flavor, Avocado Shrimp Pico de Gallo Lettuce Wraps combine juicy shrimp, creamy avocado, and vibrant pico de gallo in crisp lettuce cups. This easy recipe delivers balanced texture and citrus-forward taste without heavy sauces, making it perfect for appetizers, light lunches, or summer entertaining.
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1/2 tsp smoked paprika
- 1/2 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp fresh lime juice
- 2 ripe avocados, diced
- 1 tbsp fresh lime juice (for avocado)
- 1/4 tsp sea salt
- 2 cups Roma tomatoes, finely diced
- 1/4 cup red onion, finely diced
- 1 jalapeño, minced (optional)
- 1/4 cup fresh cilantro, chopped
- 2 tbsp fresh lime juice (for pico)
- 8–10 romaine or butter lettuce leaves
Instructions
- Dice tomatoes, red onion, cilantro, and jalapeño. Mix with lime juice and salt. Set aside.
- Pat shrimp dry. Toss with olive oil, garlic, smoked paprika, chili powder, salt, and black pepper.
- Heat skillet over medium-high heat. Cook shrimp 2–3 minutes per side until pink and opaque.
- Remove shrimp from heat and finish with fresh lime juice.
- Dice avocados and toss gently with lime juice and sea salt.
- Wash and dry lettuce leaves and arrange on a platter.
- Fill each lettuce cup with avocado, shrimp, and pico de gallo.
- Garnish with extra cilantro and serve immediately.
Notes
- Serve immediately for best texture.
- Adjust spice by adding or removing jalapeño.
- Shrimp and pico can be prepped ahead, but assemble just before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 2 wraps
- Calories: 240
- Sugar: 3g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 2.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 170mg