Sheet Pan Chili-Lime Shrimp Lettuce Wraps with Radish Slaw & Avocado Sriracha Crema
The ultimate low-carb, high-crunch handheld! Bright, zesty chili-lime shrimp roasted in minutes, served in crisp butter lettuce cups, and topped with a peppery radish slaw and a fiery, thick avocado-sriracha sauce.
Total Time:23 minutes
Yield:4
Ingredients
The Sheet Pan: 1 ½ lbs large shrimp (peeled/deveined), 1 tbsp olive oil, 1 tbsp chili powder, zest and juice of 1 lime, salt.
The Crunchy Slaw: 1 cup shredded red cabbage, ½ cup matchstick radishes, ¼ cup fresh cilantro (chopped).
The Sauce Drip: 1 ripe avocado, ¼ cup sour cream, 1 tbsp sriracha, 1 garlic clove (blended smooth).
The Assembly: 1 head of Butter or Boston lettuce (leaves separated and washed).
Instructions
Toss the shrimp in olive oil, chili powder, lime zest, lime juice, and salt. Roast at 400°F (200°C) for 8 minutes just until pink and curled.
Toss the red cabbage, radishes, and cilantro together.
Blend the avocado, sour cream, sriracha, and garlic until it forms a thick, spicy, pale green cream.
Double up the lettuce cups for stability, lay down a bed of the crunchy radish slaw, top with hot chili-lime shrimp, and heavily drizzle with the avocado sriracha crema.
