Ginger Free Paleo Chipotle Lime Shrimp Lettuce Tacos
Smoky, citrusy shrimp nestled in crisp butter lettuce cups — this one is a serious crowd-pleaser that comes together with minimal fuss and maximum flavor. The chipotle chili powder and smoked paprika bring a deep, layered heat, while a bright lime marinade keeps every bite fresh and lively. A quick 15-minute soak is all the shrimp need before hitting a hot skillet, where they pick up gorgeous charred edges in just a few minutes per side. On top, a chunky mango-avocado salsa adds creamy richness and a little sweetness that balances the smokiness perfectly. Because the spice blend here leans on dried chilies and citrus rather than ginger or ginger-adjacent seasonings, it's a genuinely safe and satisfying option for anyone navigating that restriction — no substitutions or workarounds needed. The butter lettuce leaves do double duty as both wrapper and vessel, keeping things light and grain-free in true paleo fashion. Whether you're feeding a weeknight table or setting out a casual spread for friends, these tacos disappear fast.
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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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