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Sheet Pan Firecracker Shrimp Lettuce Wraps

Sweet, spicy, and perfectly crunchy. 🌶️🦐 Sheet pan firecracker shrimp piled high in crisp butter lettuce cups, topped with a bright mango cabbage slaw and drenched in a thick, high-protein sweet chili crema. A healthy, low-carb dinner in 15 minutes flat with zero cleanup!

  • Total Time: 18 min
  • Yield: 4 1x

Ingredients

Scale
  • The Sheet Pan Firecracker Shrimp:
  • 1 ½ lbs large shrimp, peeled and deveined
  • 1 tbsp olive oil
  • 1 tbsp sriracha
  • 1 tbsp honey
  • 1 tsp garlic powder
  • Pinch of salt
  • The Mango Cabbage Slaw:
  • 1 ½ cups shredded purple cabbage
  • ½ ripe mango, diced small
  • ¼ cup fresh cilantro, chopped
  • Juice of ½ lime
  • The High-Protein Sweet Chili Crema:
  • ½ cup plain Greek yogurt
  • 2 tbsp sweet chili sauce
  • Juice of ½ lime
  • Pinch of salt
  • The Assembly:
  • 1 head butter lettuce, leaves washed and separated

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Toss the shrimp with olive oil, sriracha, honey, garlic powder, and salt. Spread in a single layer and roast for 6 to 8 minutes until bright pink and opaque.
  3. While the shrimp cook, toss the purple cabbage, diced mango, and cilantro with the lime juice.
  4. Whisk the Greek yogurt, sweet chili sauce, lime juice, and salt until it forms a creamy, pale pink sauce.
  5. Double up the butter lettuce cups. Add a bed of the bright mango slaw, load up the firecracker shrimp, and flood the wrap with a heavy drizzle of the sweet chili crema.
  • Author: Chef Stella
  • Prep Time: 10 min
  • Cook Time: 8 min