Smoky, citrusy shrimp nestled in crisp butter lettuce cups with a bright mango-avocado salsa — this one is a serious crowd-pleaser that comes together with nothing but fresh, whole ingredients. 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. No tortillas, no grain-based wrappers, no soy-based sauces — just clean, bold flavor that happens to be naturally free of sesame in every component. That matters more than it sounds, because sesame has a sneaky way of showing up in spice blends, marinades, and store-bought taco kits without much warning. Here, you control every ingredient from the avocado oil down to the pinch of sea salt, so there's zero guesswork. The mango salsa is the real finishing touch — sweet, spicy, and creamy all at once, it balances the smoky heat of the shrimp beautifully. Serve these straight off the skillet while the lettuce is still cold and crisp for the best possible contrast.
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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.
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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