Butter Lettuce Wrapped Shrimp Tacos

Butter Lettuce Wrapped Shrimp Tacos

It feels like I'm on vacation with these fresh lettuce shrimp tacos. Add the spice and a squeeze of lime - YUM! The crunch and savory goodness of this dish will make it a weeknight go-to meal.

A low-carb, high-protein meal that will keep you satisfied? Sign me up! The magic of the Fab Four is the combination of protein, fat, fiber, and greens to elongate your blood sugar curve and regulate hunger hormones. Do you ever find yourself finishing a plate of tacos feeling sluggish or unsatisfied? Try swapping tortillas for lettuce wraps and see the difference it makes!

  • Prep Time

    5 minutes

  • Total Time

    20 minutes

  • Servings



  • 1 pound raw wild shrimp, shelled and deveined
  • 1 to 2 tablespoons homemade taco seasoning or gluten-free alternative
  • ¼ cup Primal Kitchen mayonnaise
  • 1 lime, juiced
  • 4 cups shredded cabbage (from about 1/2 cabbage)
  • 2 tablespoons avocado oil or other high-smoke-point oil
  • 1 butter lettuce head, leaves separated
  • 1 avocado, pitted, peeled, and cut into small cubes
  • ¼ cup chopped fresh cilantro
  • Lime wedges, for serving


  1. In a medium bowl, coat the shrimp with taco seasoning.
  2. In a separate bowl, mix the mayonnaise with the lime juice and whisk until thinned. Add the cabbage and mix to coat.
  3. In a large skillet, heat the oil over medium heat. Add the shrimp and cook until pink and cooked through, 4 to 5 minutes.
  4. Place the lettuce leaves on a plate and use them as taco “shells,” layering in the shrimp, slaw, avocado, and cilantro.
  5. Squeeze the lime wedges on top and serve.