Anti Inflammatory Paleo Chipotle Lime Shrimp Lettuce Tacos
Smoky, citrusy shrimp nestled in crisp butter lettuce cups with a bright mango-avocado salsa — this is the kind of meal that feels indulgent while quietly doing your body a lot of good. Every ingredient here pulls its weight from an anti-inflammatory standpoint: avocado oil instead of refined seed oils, fresh lime juice, cumin, smoked paprika, and chipotle chili powder all bring compounds that support rather than stress the body. The mango and avocado salsa isn't just a pretty topping — it adds healthy fats, fiber, and a pop of sweetness that balances the heat from the jalapeño beautifully. Butter lettuce leaves stand in for tortillas, keeping things grain-free and light without sacrificing that satisfying taco experience. The shrimp get a quick marinade and a hot sear in a skillet, so the edges pick up a little char while the centers stay juicy and tender. It all comes together fast, making it just as practical for a weeknight dinner as it is impressive enough to serve to guests.
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Learn more →Ingredients
4 servings
For the shrimp
- 1 ½ lb large shrimp, peeled and deveined, tails removed
- 2 tbsp avocado oil, divided
- 2 tsp chipotle chili powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp fine sea salt
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 tsp lime zest
For the salsa
- 1 mango, peeled and diced small
- 1 avocado, diced
- ¼ cup red onion, finely diced
- 1 jalapeño, seeded and minced
- 2 tbsp fresh cilantro, roughly chopped
- 1 tbsp fresh lime juice
- ¼ tsp fine sea salt
For serving
- 12 large butter lettuce leaves, washed and dried
- lime wedges, for serving (optional)
Instructions
- 1
In a medium bowl, combine the chipotle chili powder, cumin, smoked paprika, salt, lime zest, 3 tbsp lime juice, and 1 tbsp of the avocado oil. Add the shrimp and toss until evenly coated. Let marinate at room temperature for 15 minutes — no longer, as the acid will begin to denature the shrimp.
- 2
While the shrimp marinates, combine the mango, avocado, red onion, jalapeño, cilantro, 1 tbsp lime juice, and 1/4 tsp salt in a bowl. Toss gently and set aside.
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