Rice Free Paleo Chipotle Lime Shrimp Lettuce Tacos
Smoky, citrus-kissed shrimp tucked into crisp butter lettuce cups — this one is a serious crowd-pleaser that doesn't ask much of you in the kitchen. The chipotle-lime marinade does the heavy lifting, layering bold, smoky heat with bright acidity before the shrimp ever hit the pan. A quick sear in avocado oil gets them perfectly charred at the edges and juicy all the way through. The fresh mango-avocado salsa on top brings sweetness, creaminess, and a little jalapeño kick that ties everything together beautifully. Because butter lettuce stands in as the wrap, there's no grain or filler needed — the whole dish is naturally built around whole, clean ingredients without any substitutions or workarounds. It's the kind of meal that feels light and fresh but still genuinely satisfying, whether you're feeding a weeknight table or putting something impressive in front of guests.
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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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