Description
Tender shrimp nestled in crisp lettuce leaves, topped with a zesty slaw and optional creamy drizzle. Quick, healthy, and full of flavor.
Ingredients
1 pound large shrimp, peeled and deveined
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon smoked paprika
1/2 teaspoon chili powder
Salt and pepper, to taste
Juice of 1 lime
1 head butter lettuce or romaine, leaves separated
1/2 cup shredded red cabbage
1 small carrot, julienned
2 tablespoons chopped fresh cilantro
1/4 cup Greek yogurt or vegan alternative (optional)
1 teaspoon honey or agave syrup (optional)
Instructions
1. In a medium bowl, toss the shrimp with olive oil, garlic, smoked paprika, chili powder, salt, and pepper. Let sit 5 minutes.
2. Heat a skillet over medium-high heat. Add shrimp and cook 2–3 minutes per side until pink and opaque. Remove and squeeze lime juice over the shrimp.
3. Combine shredded cabbage, julienned carrot, and chopped cilantro in a small bowl.
4. Place 2–3 shrimp in the center of each lettuce leaf. Top with cabbage-carrot slaw and drizzle yogurt sauce if desired.
5. Serve immediately and enjoy.
Notes
Store shrimp and slaw separately in airtight containers for up to 2 days.
Avoid storing fully assembled tacos to maintain crispness.
Swap shrimp with tofu, tempeh, or chickpeas for a vegan option.
Add extra toppings like avocado, radishes, or roasted corn for variation.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1–2 tacos
- Calories: 180
- Sugar: 2 g
- Sodium: 220 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 120 mg