There’s something so comforting about a meal that feels both fresh and bursting with flavor, yet comes together in a flash. These Sheet Pan Chili-Lime Shrimp Lettuce Wraps with Radish Slaw & Avocado Sriracha Crema remind me of those sunny afternoons when you want something light, vibrant, and totally satisfying. Whether you’re whipping up a quick weeknight dinner or hosting friends for a casual get-together, this recipe brings the perfect balance of spice, creaminess, and crunch — all on one pan and wrapped in crisp lettuce. Plus, you’ll love how easy it is to make!
Why You’ll Love Sheet Pan Chili-Lime Shrimp Lettuce Wraps with Radish Slaw & Avocado Sriracha Crema
- Fast – Ready in under 20 minutes, perfect for busy days.
- Easy – Minimal ingredients and simple steps make cooking a breeze.
- Giftable – A colorful, healthy dish that feels like a little gift to yourself and your guests.
- Crowd-pleasing – The bold flavors and fresh textures make these wraps a hit at any gathering.
Ingredients
Let’s break down these vibrant components that come together to make this dish so unforgettable:
- Shrimp: 1 ½ lbs of large shrimp, peeled and deveined – quick to cook and perfect for soaking up chili-lime flavors.
- Olive oil & chili powder: The base for that smoky, spicy kick.
- Lime zest and juice: Adds a fresh, zesty brightness that wakes up the shrimp.
- Radish slaw: A crisp combo of shredded red cabbage, matchstick radishes, and fresh cilantro brings crunch and a hint of herbal freshness.
- Avocado sriracha crema: Creamy avocado blended with sour cream, spicy sriracha, and garlic makes the perfect cool and spicy drizzle.
- Lettuce leaves: Butter or Boston lettuce leaves are sturdy yet tender, making them the ideal wrap vessel.
How to Make Sheet Pan Chili-Lime Shrimp Lettuce Wraps with Radish Slaw & Avocado Sriracha Crema
Ready to bring this dish to life? Follow along step-by-step, and I’ll share some tips to make it even easier.
- Preheat your oven to 400°F (200°C). This high heat will roast the shrimp quickly while keeping them juicy.
- In a mixing bowl, toss the shrimp with olive oil, chili powder, lime zest, lime juice, and salt. Make sure every shrimp is coated well — those flavors are what make this dish pop!
- Spread the shrimp out evenly on a sheet pan. Avoid crowding them so they roast nicely instead of steaming.
- Roast in the oven for about 8 minutes, or until the shrimp are pink and curled up. Keep an eye on them; shrimp cook fast and you want them perfectly tender.
- While the shrimp is roasting, mix together the shredded red cabbage, radishes, and chopped cilantro in a bowl to make the radish slaw. It’s best to keep this simple and fresh.
- For the avocado sriracha crema, blend the ripe avocado, sour cream, sriracha, and garlic until smooth and creamy. A quick blender or food processor works wonders here.
- To assemble your wraps, double up two lettuce leaves for sturdiness, then layer with radish slaw, top with a few roasted shrimp, and finish with a generous drizzle of that luscious avocado sriracha crema.
- Serve immediately, and enjoy the fresh, spicy, creamy, and crunchy dance in every bite!
Substitutions & Additions
- Shrimp: If you’re not a seafood fan, try substituting with bite-sized chicken pieces or even tofu for a vegetarian twist.
- Lettuce: Romaine or sturdy iceberg lettuce work well if you can’t find Butter or Boston lettuce.
- Radish slaw: Feel free to add shredded carrots or thinly sliced bell peppers for extra color and crunch.
- Avocado crema: Swap sour cream for Greek yogurt for a tangier, protein-packed option.
- Heat: Adjust the sriracha based on your spice tolerance, or add a pinch of smoked paprika to the shrimp for a smoky depth.
- For a hint of sweetness, a drizzle of honey or agave over the shrimp before roasting can balance the chili spice beautifully.
Tips for Success
- Don’t overcrowd the shrimp: Give them space on your sheet pan to roast evenly and get a nice color.
- Prep ahead: You can make the radish slaw and avocado crema a few hours in advance — just keep the crema covered tightly to avoid browning.
- Lettuce care: Wash and dry your lettuce leaves thoroughly and keep them chilled until ready to serve to maintain crispness.
- Use fresh lime zest and juice: It really makes the flavors vibrant and fresh compared to bottled lime juice.
- For a fun twist, try serving these wraps alongside other easy finger foods like crispy air fryer chicken fries — they’re so tasty and perfect for sharing!
How to Store Sheet Pan Chili-Lime Shrimp Lettuce Wraps with Radish Slaw & Avocado Sriracha Crema
If you have leftovers, keep the shrimp, slaw, and crema separate in airtight containers in the fridge. The shrimp and slaw should be good for up to 2 days. The avocado crema is best used within 24 hours for freshness and color.
When you’re ready to enjoy again, reheat the shrimp gently in a skillet or microwave (just until warm) and assemble fresh wraps with crisp lettuce leaves. Avoid making the wraps ahead of time as the lettuce can get soggy.
FAQs
- Can I use frozen shrimp? Absolutely! Just thaw completely and pat dry before seasoning to ensure they roast well.
- Is there a dairy-free option for the crema? Yes! Substitute the sour cream with a dairy-free yogurt or a little coconut cream for a creamy texture without dairy.
- Can I grill the shrimp instead of roasting? Definitely! Grilled shrimp work wonderfully with this chili-lime flavor. Just keep an eye on them so they don’t overcook.
- What if I don’t have a blender for the crema? You can mash the avocado by hand, finely mince the garlic, and stir everything together — it won’t be as smooth but still delicious.
If you love easy, fresh recipes like this, you might also enjoy some of my favorite no-bake desserts, like the vibrant no-bake orange creamsicle cheesecake that’s perfect for warmer days.
For a hearty but still quick main dish, check out my guide to perfect air fried chicken fries — they’re crispy, flavorful, and a total crowd-pleaser alongside these wraps.
And if you’re curious about making creamy sauces at home, don’t miss my easy tutorial for homemade cream cheese that can be a game-changer in your kitchen.
Enjoy crafting these vibrant shrimp lettuce wraps! They’re a fresh, flavorful way to brighten up any mealtime.
For more delicious recipes and kitchen inspiration, be sure to follow me on Pinterest.
Sheet Pan Chili-Lime Shrimp Lettuce Wraps with Radish Slaw & Avocado Sriracha Crema
Ingredients
Equipment
Method
- Step 1: Preheat oven to 400°F (200°C).
- Step 2: In a mixing bowl, toss shrimp with olive oil, chili powder, lime zest, lime juice, and salt until evenly coated.
- Step 3: Spread shrimp evenly on a sheet pan, avoiding crowding. Roast for about 8 minutes until shrimp are pink and curled.
- Step 4: While shrimp roasts, mix shredded red cabbage, radishes, and chopped cilantro in a bowl to make the radish slaw.
- Step 5: Blend ripe avocado, sour cream, sriracha, and garlic until smooth to make the avocado sriracha crema.
- Step 6: To assemble wraps, double up two lettuce leaves, layer with radish slaw, top with roasted shrimp, and drizzle with avocado crema.
- Step 7: Serve immediately and enjoy.