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 a gorgeous char in just a few minutes. Every single ingredient here is naturally free of eggs, so there's no swapping, substituting, or label-reading required — just clean, whole-food cooking from start to finish. The mango-avocado salsa does a lot of heavy lifting, adding sweetness, creaminess, and a little jalapeño heat that plays beautifully against the smoky shrimp. Butter lettuce leaves stand in for tortillas, keeping things light and grain-free while giving you that satisfying taco experience with every bite. This one is equally at home as a casual weeknight dinner or something you'd proudly set out for guests — the colors alone make it look like you really tried.
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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.
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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