Bright, spiced shrimp tucked into crisp butter lettuce cups with crunchy red cabbage, creamy avocado and a tangy lime-cilantro crema for fresh, handheld low-carb tacos.
Weeknight Shrimp Lettuce Cups — Big Taco Flavor, Little Fuss
Spiced shrimp, crunchy cabbage, creamy avocado and a zippy lime‑cilantro crema all tucked into crisp butter lettuce for a fast, handheld low‑carb dinner.
These lettuce cups exist to scratch the taco itch when you want all the flavor of a classic shrimp taco without the carbs (or the dish pile). Shrimp cooks in minutes, the taco seasoning and a squeeze of lime brighten everything, and the butter lettuce acts like a perfect little edible bowl — delicate but sturdy enough to hold a generous filling. They’re ideal for weeknights, light dinners, or a no‑fuss party platter where everyone builds their own.
Texture is the star here: warm, spiced shrimp against crunchy thinly sliced red cabbage, silky avocado, and a scattering of shredded cheddar for a hit of salty, melty contrast. The lime‑cilantro crema ties it together — tangy, herbaceous, and just cooling enough if you add a touch of jalapeño. Cooking the shrimp in a single layer for 2–3 minutes per side keeps them juicy and gives that quick sear that makes bite after bite satisfying.
Practical tips: pat the shrimp dry before seasoning so they brown instead of steam, and make the crema ahead and chill to let the flavors settle. Keep the components separate until assembly so the lettuce stays crisp — set out the shrimp, cabbage, avocado, cheese and crema and let everyone build their own. Swap cheddar for cotija or omit cheese to keep it lighter; seed the jalapeño if you prefer mellow heat.
Ingredients
How to Make Keto-ish Shrimp Taco Lettuce Cups
- Rinse shrimp and pat dry with paper towels; thinly slice the red cabbage, halve and pit the avocado, shred the cheddar if not pre-shredded, chop the cilantro, thinly slice the green onion, and mince the jalapeño (seed if you want less heat).
- Make the lime-cilantro crema: in a small bowl stir together sour cream, juice of half the lime, 2 tablespoons chopped cilantro, half the minced jalapeño (or to taste), 1/8 tsp salt and a pinch of black pepper; refrigerate until assembly.
- Toss the shrimp in a medium bowl with olive oil, taco seasoning, garlic powder, the remaining 1/8 tsp salt and a light pinch of black pepper until evenly coated.
- Heat a large nonstick skillet over medium-high heat and cook the shrimp in a single layer for 2–3 minutes per side, stirring once, until pink and opaque; squeeze the remaining half lime over the cooked shrimp and toss to coat.
- Lay out butter lettuce leaves and divide 2–3 tablespoons shredded cabbage among them as a crunchy base for each cup.
- Assemble each lettuce cup: add 3–4 shrimp, a few avocado slices, a sprinkle of shredded cheddar, a drizzle of the lime-cilantro crema, then finish with sliced green onion and a few cilantro leaves.
- Serve immediately while shrimp are warm; leftover components (shrimp, crema, shredded cabbage) keep separately in the fridge for 2–3 days and can be reassembled for quick meals.
Recipe Card
Keto-ish Shrimp Taco Lettuce Cups
Bright, spiced shrimp tucked into crisp butter lettuce cups with crunchy red cabbage, creamy avocado and a tangy lime-cilantro crema for fresh, handheld low-carb tacos.
- Prep
- 15 min
- Cook
- 10 min
- Servings
- 4
Ingredients
Instructions
- Rinse shrimp and pat dry with paper towels; thinly slice the red cabbage, halve and pit the avocado, shred the cheddar if not pre-shredded, chop the cilantro, thinly slice the green onion, and mince the jalapeño (seed if you want less heat).
- Make the lime-cilantro crema: in a small bowl stir together sour cream, juice of half the lime, 2 tablespoons chopped cilantro, half the minced jalapeño (or to taste), 1/8 tsp salt and a pinch of black pepper; refrigerate until assembly.
- Toss the shrimp in a medium bowl with olive oil, taco seasoning, garlic powder, the remaining 1/8 tsp salt and a light pinch of black pepper until evenly coated.
- Heat a large nonstick skillet over medium-high heat and cook the shrimp in a single layer for 2–3 minutes per side, stirring once, until pink and opaque; squeeze the remaining half lime over the cooked shrimp and toss to coat.
- Lay out butter lettuce leaves and divide 2–3 tablespoons shredded cabbage among them as a crunchy base for each cup.
- Assemble each lettuce cup: add 3–4 shrimp, a few avocado slices, a sprinkle of shredded cheddar, a drizzle of the lime-cilantro crema, then finish with sliced green onion and a few cilantro leaves.
- Serve immediately while shrimp are warm; leftover components (shrimp, crema, shredded cabbage) keep separately in the fridge for 2–3 days and can be reassembled for quick meals.
Nutrition
- Carbohydrates
- 8
- Saturated Fat
- 10
- Sodium
- 630
- Fiber
- 4
- Unsaturated Fat
- 17
- Protein
- 34
- Fat
- 27
- Cholesterol
- 260
- Trans Fat
- 0
- Calories
- 410
- Sugar
- 2