Pregnancy 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 is actually doing a lot of good work for you. Shrimp is one of the best lean protein sources you can reach for, and cooking it to a verified internal temperature of 145°F means every bite is fully safe and thoroughly cooked, which matters a lot right now. The marinade leans on fresh lime juice, chipotle chili powder, and smoked paprika for bold flavor without any processed sauces or mystery additives to second-guess. Avocado oil keeps the cook clean and simple, and the mango-avocado salsa brings healthy fats, fiber, and a pop of sweetness that balances the heat beautifully. The jalapeño is seeded before it goes in, so the salsa stays flavorful without being overwhelming — easy to adjust further if you're keeping things mild. Butter lettuce wraps replace tortillas naturally, making this a light, grain-free option that still feels satisfying and fun to eat. It comes together in one skillet with minimal cleanup, which is exactly the kind of win a busy weeknight deserves.
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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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