Celery Free Paleo Chipotle Lime Shrimp Lettuce Tacos
Smoky, citrusy shrimp nestled in crisp butter lettuce cups with a bright mango-avocado salsa — this one is genuinely hard to resist. The chipotle chili powder and smoked paprika bring serious depth and a gentle heat, while fresh lime juice and zest keep everything lively and light. A quick marinade is all it takes before the shrimp hit a screaming-hot skillet, picking up those gorgeous charred edges in just a few minutes per side. The mango salsa comes together while the shrimp rest in their marinade, so the whole thing moves fast without feeling rushed. Every single ingredient here is naturally free of celery and celery derivatives — no hidden stalks, seeds, or celeriac lurking in a spice blend or store-bought sauce. Butter lettuce leaves stand in beautifully for tortillas, making these tacos feel fresh and satisfying without weighing you down. Whether you're cooking for a crowd or just a weeknight dinner, this is the kind of recipe that looks far more impressive than the effort it actually requires.
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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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