Chipotle Shrimp Lettuce Wraps
July 18, 2019
Jump to recipeThese easy and quick Chipotle Shrimp lettuce wraps are filled with tender shrimp, drizzled with a tangy avocado sauce, and wrapped in butter lettuce! It’s simple to make and can be made in under minutes!
I love marinades. They are just like slow cooker meals. Throw ingredients together and the rest will be taken care of. And this chipotle marinade does a job well done! A citrus marinade with chipotle for that nice kick. Just what you need for a lettuce taco fiesta night!
I love marinating the shrimp the night before and not having to worry about it until the next day. It’s o easy to make and takes little effort to mix together. If you are not a fan of shrimp, you can also try this with chicken or your favorite protein.
I have made this recipe many times and I just love how the marinade compliments the shrimp. I love that spicy but mellow citrus touch all char grilled on. And the avocado salsa on top helps bring everything together.
The butter lettuce is a nice healthy option but if you want to have the shrimp on tortillas or by themselves, those are also great options.
I hope you enjoy this as much as we do and would love to see your creation on Instagram or Facebook!
Ingredients
- 1 lb. Shrimp, washed, peeled and deveined
- ¼ cup olive oil
- 1 Tbl. Chipotle powder
- 1 tsp. lemon pepper
- 1 tsp. garlic powder
- 1 tsp. parsley
- ¼ tsp. red pepper flakes
- 2 Tbl. Orange juice
- ½ a small Avocado, mashed
- 2 Tbl. Mexican crema or sour cream
- 1 Tbl. Lime juice
- 6-8 Skewer Sticks
- 1 head Butter lettuce
- Optional: Diced tomatoes, cilantro, chopped onions
Instructions
- In a freezer bag, marinate the shrimp in the olive oil, chipotle powder, lemon pepper, garlic powder, parsley, and pepper flakes. Marinate at least 3 hours or overnight.
- One hour before grilling, soak the skewers in water.
- Skewer the shrimp, about 4-5 per skewer and grill on both sides until cooked through and slightly charred, about 3 minutes per side.
- For the cream, combine the mashed avocado, sour cream, and lime juice together until a smooth consistency. If too think, add a teaspoon of water at a time until creamy. If too creamy, add more sour cream.
- Serve the shrimp on top of the butter lettuce with the cream and choice of toppings. Serve with your preferred side choice.
Ingredients
- 1 lb. Shrimp, washed, peeled and deveined
- ¼ cup olive oil
- 1 Tbl. Chipotle powder
- 1 tsp. lemon pepper
- 1 tsp. garlic powder
- 1 tsp. parsley
- ¼ tsp. red pepper flakes
- 2 Tbl. Orange juice
- ½ a small Avocado, mashed
- 2 Tbl. Mexican crema or sour cream
- 1 Tbl. Lime juice
- 6-8 Skewer Sticks
- 1 head Butter lettuce
- Optional: Diced tomatoes, cilantro, chopped onions
Instructions
- In a freezer bag, marinate the shrimp in the olive oil, chipotle powder, lemon pepper, garlic powder, parsley, and pepper flakes. Marinate at least 3 hours or overnight.
- One hour before grilling, soak the skewers in water.
- Skewer the shrimp, about 4-5 per skewer and grill on both sides until cooked through and slightly charred, about 3 minutes per side.
- For the cream, combine the mashed avocado, sour cream, and lime juice together until a smooth consistency. If too think, add a teaspoon of water at a time until creamy. If too creamy, add more sour cream.
- Serve the shrimp on top of the butter lettuce with the cream and choice of toppings. Serve with your preferred side choice.
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About Nicole
Hey There! My name is Nicole Johnston and I have been making food for as long as I can remember. From a little girl cooking with her grandmother to making new dishes and using her husband as a taste tester.
