Spice up your dinner table with these easy and delicious Shrimp Lettuce Wraps. This quick meal is a great source of protein and bursting with flavor; perfect for an anytime meal or festive appetizer!
These tasty lettuce wraps are essentially low-carb fajitas with a crispy lettuce base instead of tortillas and loaded with seasoned shrimp, bell peppers, and onion. The combination of slightly spicy with subtle sweetness and the crunch of the fresh lettuce make each bite a symphony of flavor and texture.
These shrimp tacos are keto and make a great light lunch or casual dinner. And if you’re entertaining guests, wraps with keto shrimp fajitas filling are an awesome flavorful appetizer to serve alongside other dishes. For more healthy wrap recipes, try my turkey lettuce wrap, buffalo chicken lettuce wrap, or chicken bacon ranch lettuce wrap.
Why You Will Love This Recipe
- Quick & Easy. This recipe is ready in just 20 minutes, making it a great lunch or dinner option when you don’t want to spend too much time in the kitchen.
- Light & Fresh. These keto shrimp tacos are a refreshing meal option as an alternative to heavier dishes. They also make a great appetizer!
- Customizable. You can easily make this recipe your own by adjusting the ingredients and seasonings to your liking and adding additional toppings.
Recipe Ingredients
Below are the ingredients you will need to make these shrimp lettuce tacos. Scroll to the recipe card at the bottom of the page to see the exact amounts for each ingredient.
- Shrimp: I used 31-40 count large shrimp, but you can also use jumbo or small shrimp if desired. You’ll need around one pound of any sized shrimp in total.
- Avocado Oil: The neutral flavor and healthy fats are great for sauteéing or you can substitute it for olive oil.
- Bell Peppers: You will need a red and green bell pepper. Alternatively, you can use any mix of bell pepper colors.
- Seasonings: A robust, slightly spicy blend of garlic powder, smoked paprika, cumin, chili powder, and salt.
- Cilantro: Fresh cilantro leaves add a brightness and aromatic touch to this keto taco recipe.
- Lettuce: I prefer Romaine lettuce, but you can also use butter lettuce, green leaf lettuce, or your favorite type with long, broad, strong leaves.
How to Make Shrimp Fajita Lettuce Wraps
Below are photos and recipe steps for making this low-carb shrimp fajita at home. You will also need a stovetop burner, a large skillet, a cutting board, and a knife.
Sauté the Vegetables
Heat the oil in a large skillet over medium-high heat and add the sliced onion and bell peppers. Saute for 3-4 minutes until the vegetables are softened and starting to blister.
Add Shrimp and Seasonings
Add the shrimp, garlic powder, smoked paprika, cumin, chili powder, and salt and stir together until completely coated. Sauté for 3-4 minutes or until the shrimp are cooked through. Remove the pan from heat and toss in the cilantro.
Assemble the Wraps
Spoon the shrimp fajita filling onto the lettuce leaves, then garnish with more cilantro and/or lime wedges as desired. Serve immediately!
Serve
Enjoy these shrimp wraps as is for a quick and easy meal, load them up with additional toppings, or serve with other dishes for a full-spread meal. If you’re not on a low carb diet, these are great served with rice or hold the lettuce and serve as a rice bowl. For those on a keto or low carb diet, here are some of our favorite low carb recipes to pair with this dish.
- Homemade Enchilada Sauce
- Parmesan Roasted Cauliflower
- Tomatillo Salsa
- Air Fryer Broccoli
- Crispy Zucchini Chips
Tips and Tricks
- Don’t overcook the shrimp or the texture can become rubbery instead of tender. Remove the skillet from the heat as soon as the shrimp starts to turn pink, as they will continue to cook a bit in the pan.
- Let the fajita filling cool slightly before adding it to the lettuce so the leaves maintain their crunch and don’t wilt. If the temperature is too hot, it can make the lettuce soggy and watery.
- Adjust spice levels to your preference to make it less or more spicy. If you want to add a kick, you can add a bit of chili powder or hot sauce to the fajita filling.
Recipe FAQ
Lettuce wrap shrimp tacos are best served right away, but you can also store any leftover fajita filling in an airtight container in the refrigerator for up to 2 days. I recommend waiting to build wraps until when you’re ready to serve so the lettuce doesn’t wilt.
Yes, the keto fajita filling in these lettuce shrimp tacos is made with just shrimp and veggies, and they are served atop lettuce leaves instead of tortillas which makes them extra light and low in carbohydrates.
Yes! You can swap the shrimp for any type of protein like salmon, chicken, or beef. You can also make it vegetarian by swapping the meat for extra veggies like mushrooms, chickpeas, tofu, or potatoes.
This recipe has 191 calories per lettuce wrap. You can find all the nutrition information including fiber, cholesterol, and sodium below in the recipe card.
More Wrap & Taco Recipes
Shrimp Lettuce Wrap
Ingredients
Filling:
- 1 tbsp avocado oil
- 1 lb large shrimp deveined/deshelled/tails removed
- 1 yellow onion sliced
- 1 red bell pepper piths removed and sliced
- 1 green bell pepper piths removed and sliced
- 2 tsp garlic powder
- 1 ½ tsp smoked paprika
- ½ tsp cumin
- ½ tsp chili powder
- ½ tsp salt
- 2 tbsp chopped cilantro
For serving:
- 1 head romaine lettuce (12 leaves)
- Lime wedges optional for garnish
Instructions
- Heat the oil in a large skillet over medium-high heat and add the onion and bell peppers. Saute 3-4 minutes until the vegetables are softened and starting to blister.
- Add the shrimp, garlic powder, smoked paprika, cumin, chili powder, and salt and stir to coat. Saute 3-4 minutes or until the shrimp are cooked through.
- Remove the pan from heat and toss in the cilantro.
- Spoon the shrimp fajita filling into the lettuce leaves, then garnish with more cilantro and/or lime wedges. Serve!
Notes
- Use whatever lettuce you want to as long as it has nice broad, strong leaves. Butter lettuce, green leaf, and romaine work the best.
- Leftover shrimp and veggies keep in the fridge for up to 2 days.
- I used 31-40 shrimp, but you can use jumbo or even smaller shrimp if desired.
