Butter Lettuce Wrapped Shrimp Tacos

Butter Lettuce Wrapped Shrimp Tacos

The crunch and savory goodness of this dish will make it a weeknight go-to meal.

  • Prep Time

    5 minutes

  • Total Time

    15 minutes

  • Servings



  • 1 pound raw wild shrimp, shelled and deveined
  • 1 to 2 tablespoons homemade taco seasoning or GF alternative
  • ¼ cup Primal Kitchen mayonnaise (I prefer Primal Mayo because its eggs are pasture-raised and avocado oil contains very little sugar)
  • Juice of 1 lime
  • 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.