Coconut Free Paleo Chipotle Lime Shrimp Lettuce Tacos
Smoky, citrusy shrimp piled into crisp butter lettuce cups with a bright mango-avocado salsa — this is the kind of meal that looks impressive but comes together with minimal effort. The shrimp get a quick marinade in chipotle chili powder, cumin, smoked paprika, and fresh lime juice before hitting a screaming-hot skillet, where they pick up just enough char to taste like they came off a grill. That heat plays beautifully against the cool, sweet mango salsa, which you can throw together while the shrimp marinates. Every single ingredient here is naturally free of coconut in any form — no coconut aminos, no coconut oil, no coconut flour — so there's nothing to swap or second-guess. Butter lettuce leaves do double duty as both wrapper and vessel, keeping things light and grain-free without sacrificing any of the taco experience. A final squeeze of lime over the top ties everything together and makes the whole platter pop. This one is genuinely weeknight-friendly and crowd-pleasing enough to serve at a dinner party without anyone feeling like they're eating "diet food."
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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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