If you’re craving something fresh, flavorful, and just the right amount of fancy—but still want dinner on the table in under 30 minutes—these Shrimp and Avocado Lettuce Wraps will be your new go-to. I’ve made dozens of variations of these for gatherings and quick weeknight dinners, and they never stick around for long. They’re a little tropical, a little zesty, and a whole lot of delicious. Let’s wrap this up (literally) and get into it!
Why You’ll Love This Recipe
These wraps were born on a sweltering summer evening when turning on the oven just wasn’t an option. I wanted something cool, refreshing, and satisfying—and voilà, this recipe came to life. Ever since, it’s been a family favorite and a party staple.
- Light and fulfilling—perfect for warm-weather dinners or lunch prep
- Loaded with protein, healthy fats, and crunch
- Ready in under 30 minutes (yes, really!)
- Everyone can customize their own wrap—hello, family-style fun
- No stove necessary if using pre-cooked shrimp
Ingredients Breakdown
Essentials
- 1 lb cooked shrimp, peeled and deveined
- 1 ripe avocado, diced
- 1 head butter lettuce or romaine hearts
- 1/2 red onion, thinly sliced
- 1/2 cup cherry tomatoes, halved
- Juice of 1 lime
- 2 tbsp mayonnaise or Greek yogurt
- 1 tsp Dijon mustard
- 1/4 tsp garlic powder
- Salt and pepper to taste
Pro Tips
- Use pre-cooked shrimp for a no-cook option—defrost and you’re ready to go
- Add a dash of hot sauce or Sriracha to the dressing for some kick
- If you can’t find butter lettuce, iceberg or romaine leaves hold up beautifully
- Squeeze a little extra lime juice right before serving to keep everything bright
Step-by-Step Instructions
- In a medium bowl, combine the shrimp, diced avocado, red onion, and cherry tomatoes.
- In a small bowl, whisk together the lime juice, mayonnaise (or Greek yogurt), Dijon mustard, garlic powder, salt, and pepper until smooth.
- Pour the dressing over the shrimp mixture and gently toss to combine. Be careful not to mash the avocado!
- Separate the lettuce leaves, rinse, and pat dry.
- Fill each lettuce leaf with a generous scoop of the shrimp and avocado mixture.
- Arrange on a platter and serve immediately with extra lime wedges, if desired.
Chef’s Tips and Tricks
- Make sure your shrimp are fully thawed and patted dry before mixing—they’ll absorb the dressing better.
- Don’t overmix—the avocado should stay chunky, not turn into guac.
- Chill your filling for 10-15 minutes before serving for maximum flavor meld and refreshment.
- A sprinkle of crumbled feta or cotija cheese adds a creamy, salty bite if you want to jazz things up.
Recipe Variations and Serving Suggestions
- Swap shrimp for grilled chicken or chickpeas for a different protein spin
- Drizzle with sweet chili sauce or peanut dressing for an Asian-inspired twist
- Serve as a side with grilled corn or fruit salad for a summery meal
- Chop everything smaller and toss with quinoa for a hearty grain bowl version
- Turn it into a shrimp salad sandwich if lettuce wraps aren’t your thing
FAQs
Can I make this ahead of time?
You can prep the shrimp mixture up to a day in advance—just wait to add the avocado and dressing until right before serving to keep it fresh and vibrant.
What’s the best lettuce for wraps?
Butter lettuce has a soft texture and cup-like leaves that are perfect for holding the filling—though romaine hearts and iceberg lettuce also work beautifully.
Recipe Card
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Ingredients:
- 1 lb cooked shrimp, peeled and deveined
- 1 ripe avocado, diced
- 1 head butter lettuce or romaine hearts
- 1/2 red onion, thinly sliced
- 1/2 cup cherry tomatoes, halved
- Juice of 1 lime
- 2 tbsp mayonnaise or Greek yogurt
- 1 tsp Dijon mustard
- 1/4 tsp garlic powder
- Salt and pepper to taste
Instructions:
- In a medium bowl, combine shrimp, avocado, onion, and tomatoes.
- Whisk lime juice, mayo, mustard, garlic powder, salt, and pepper in a separate bowl.
- Toss dressing with shrimp mixture gently.
- Spoon into clean, dry lettuce leaves. Serve immediately.
Nutrition: Approx. 280 calories per serving
Did you make these Shrimp and Avocado Lettuce Wraps? I’d love to hear how it went! Leave a comment below, tag me @thekitchensaid on Instagram, or share it with a friend who loves a good (and easy!) weeknight win.
