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Sheet Pan Chili-Lime Shrimp Lettuce Wraps with Radish Slaw & Avocado Sriracha Crema

Fresh, vibrant shrimp roasted with chili-lime flavors served in crisp lettuce wraps with a crunchy radish slaw and creamy, spicy avocado sriracha crema—an easy, flavorful meal ready in under 20 minutes.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Fresh
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

For the Shrimp
  • 1.5 lbs large shrimp peeled and deveined
  • 2 tbsp olive oil
  • 1 tbsp chili powder
  • 1 tsp lime zest
  • 1 tbsp lime juice freshly squeezed
  • 1/2 tsp salt
For the Radish Slaw
  • 1 cup shredded red cabbage
  • 1 cup matchstick radishes
  • 1/4 cup fresh cilantro chopped
For the Avocado Sriracha Crema
  • 1 ripe avocado
  • 1/2 cup sour cream
  • 1 tbsp sriracha sauce
  • 1 clove garlic minced
For the Wraps
  • 8 leaves butter or Boston lettuce leaves for wrapping

Equipment

  • sheet pan
  • Mixing bowl
  • Blender or food processor

Method
 

  1. Step 1: Preheat oven to 400°F (200°C).
  2. Step 2: In a mixing bowl, toss shrimp with olive oil, chili powder, lime zest, lime juice, and salt until evenly coated.
  3. Step 3: Spread shrimp evenly on a sheet pan, avoiding crowding. Roast for about 8 minutes until shrimp are pink and curled.
  4. Step 4: While shrimp roasts, mix shredded red cabbage, radishes, and chopped cilantro in a bowl to make the radish slaw.
  5. Step 5: Blend ripe avocado, sour cream, sriracha, and garlic until smooth to make the avocado sriracha crema.
  6. Step 6: To assemble wraps, double up two lettuce leaves, layer with radish slaw, top with roasted shrimp, and drizzle with avocado crema.
  7. Step 7: Serve immediately and enjoy.

Notes

Substitute shrimp with chicken or tofu for different preferences. Use romaine or iceberg lettuce if butter or Boston lettuce isn't available. Add shredded carrots or bell peppers to the slaw for extra color and crunch. Swap sour cream with Greek yogurt or dairy-free alternatives for dietary needs. Adjust sriracha to your spice tolerance. Store shrimp and slaw in the fridge up to 2 days; use avocado crema within 24 hours for freshness.