Sheet Pan Chili-Lime Shrimp Lettuce Wraps with Radish Slaw and Avocado Sriracha Crema
Fresh, zesty Sheet Pan Chili-Lime Shrimp Lettuce Wraps with crunchy radish slaw and creamy avocado sriracha crema.
Equipment
- Sheet pan
- Mixing bowls
- Parchment paper
- Measuring spoons
- Knife
- Cutting Board
Ingredients
- 1 1/2 pounds large shrimp peeled and deveined
- 1 1/2 tablespoons olive oil
- 1 1/2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1 teaspoon lime zest
- 2 tablespoons fresh lime juice
- 3/4 teaspoon fine salt
- 1/4 teaspoon black pepper
- 1 small head butter lettuce leaves separated
- 2 cups finely shredded cabbage
- 1 cup thinly sliced radishes
- 1 ripe avocado
- 2 tablespoons plain Greek yogurt
- 1 tablespoon sriracha
- 1 tablespoon water plus more if needed
- 2 tablespoons chopped cilantro
- lime wedges for serving
Instructions
- Heat the oven to 425°F and line a sheet pan with parchment paper.
- Toss the shrimp with olive oil, chili powder, smoked paprika, garlic powder, cumin, lime zest, lime juice, salt, and black pepper.
- Spread the shrimp in a single layer and roast for 7 to 9 minutes until pink and curled.
- Mix the cabbage, radishes, and cilantro for the slaw.
- Mash the avocado with Greek yogurt, sriracha, and water until smooth and spoonable.
- Assemble the wraps with lettuce, slaw, shrimp, crema, and lime wedges.
Notes
- Do not overcook the shrimp or they will turn rubbery.
- Keep the lettuce, slaw, and crema separate until serving.
- Add extra lime juice for a brighter finish.
- Use butter lettuce for the easiest wraps.