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 like a treat without any of the usual taco-night compromises. 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. Butter lettuce leaves stand in beautifully for tortillas, giving you that satisfying handheld experience with a cool, refreshing crunch that actually complements the spiced shrimp rather than competing with it. The mango-avocado salsa comes together in minutes and brings a sweet, creamy contrast that balances every bite. Everything on the ingredient list is whole-food and grain-free, so there's no need to hunt down specialty products or read the back of a package. This recipe serves four, making it an easy weeknight dinner or a seriously impressive spread for guests who won't even miss the tortillas.
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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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