Gut Friendly Paleo Chipotle Lime Shrimp Lettuce Tacos
Smoky, citrusy shrimp tucked into crisp butter lettuce cups with a bright mango-avocado salsa — this is the kind of meal that feels indulgent but works beautifully for anyone keeping a close eye on what goes into their food. The whole thing is built on clean, whole-food ingredients: fresh shrimp, ripe fruit, avocado, and real lime juice, with no grains, gluten, or processed fillers anywhere in sight. That makes it a genuinely gut-friendly option without any awkward substitutions or compromise on flavor. The chipotle-lime marinade brings serious depth — smoky, a little spicy, and tangy all at once — while the mango salsa cools everything down with sweetness and freshness. Butter lettuce leaves do the heavy lifting as wraps, keeping things light and easy to digest while still giving you that satisfying taco experience. Cooking the shrimp hot and fast in avocado oil locks in the char without overdoing it, and the whole dish comes together with minimal fuss. It's the kind of recipe you'll reach for on a weeknight when you want something that tastes exciting but leaves you feeling genuinely good afterward.
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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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