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Shrimp and Avocado Lettuce Wraps

Author: Norr
Serves: 6-8

Featuring lemony shrimp, zesty lime, and creamy avocado

Lemony shrimp, zesty lime, and creamy avocado? Yes, please. These shrimp and avocado lettuce wraps are refreshingly tasty and oh-so-easy. If you want a more substantial meal, layer up your lettuce leaves with Zupan’s fluffy freshly baked pita.


  • 3 pounds wild-caught Mexican shrimp, 21/25, peeled and deveined
  • ⅓ cup Nunez De Prado olive oil or olive oil of choice
  • 1 teaspoon Rub With Love Seafood Seasoning
  • 1 teaspoon Sale Marino Di Sicilia Lemon Sea Salt
  • 2 heads butter lettuce, leaves separated
  • Primal Kitchen Avocado Ranch Dressing or Cilantro Lime Dressing (or both!)
  • 2-3 large organic avocados, sliced
  • 2 limes, quartered
  • Fresh cilantro, chopped


  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
  2. In a medium bowl, toss the shrimp with the olive oil, seafood seasoning, and salt. Set aside at room temperature for 10 minutes.
  3. Arrange the shrimp in an even layer on the prepared baking sheet. Roast until juicy and opaque, 5 to 7 minutes.
  4. Assemble the lettuce wraps by layering lettuce leaves with dressing, avocado, and 3 to 4 shrimp. Top with cilantro, a spritz of lime juice, and another drizzle of dressing. Enjoy!