Wheat Free 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 restaurant order but comes together entirely in your own kitchen. The lettuce wraps do all the heavy lifting that a tortilla would normally handle, keeping things completely grain-free without sacrificing that satisfying handheld taco experience. 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 a gorgeous char in just a few minutes. The mango-avocado salsa is the real showstopper — sweet, creamy, a little spicy from jalapeño, and finished with cilantro and lime for a freshness that cuts right through the smoky heat. Because every single ingredient here is naturally free of wheat and gluten, there's no label-reading required and no substitutions to stress over. Butter lettuce leaves are sturdy enough to hold a generous scoop of shrimp and salsa without falling apart, making each bite clean and completely satisfying. This one is equally at home on a busy weeknight table or laid out on a platter for a crowd.
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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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