Smoky, citrus-kissed shrimp nestled in crisp butter lettuce cups with a bright mango-avocado salsa — this is the kind of meal that looks impressive but comes together with surprisingly little effort. 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. Every single ingredient here is naturally free of soy, so there's no label-scanning or ingredient-swapping required — just clean, whole foods doing all the heavy lifting. The mango salsa is the real secret weapon: sweet fruit, creamy avocado, a little heat from jalapeño, and a pop of cilantro make each bite feel fresh and layered. Butter lettuce leaves stand in for tortillas beautifully, keeping things light while still giving you that satisfying taco-in-hand experience. This is the kind of recipe you'll want to keep on rotation for weeknight dinners and casual entertaining alike — it's vibrant, flavorful, and genuinely hard to stop eating.
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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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