Butter Lettuce Wrapped Shrimp Tacos

Butter Lettuce Wrapped Shrimp Tacos

Butter Lettuce Wrapped Shrimp Tacos bring vacay vibes to your table. A touch of spice, a squeeze of lime, and a savory crunch for this winning combo.

This low-carb, high-protein meal will keep you satisfied for hours. That’s the magic of the Fab Four! The combination of protein, fat, fiber, and greens helps 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! When you trade acellular, processed carbs (tortilla) for something that is rich in phytonutrients and minerals (lettuce wrap), you’ll experience better blood stability and calmer hunger hormones. Practically, this translates out to more energy, less crash, and increased satiety for a longer period of time.

That’s the magic of balancing your blood sugar and the motivation behind why I created the Fab Four – protein, fat, fiber and greens. When you hit those four marks, you can know that you’re nourishing your body and setting yourself up to have sustained energy and focus.

If you’re a shrimp lover and looking for more Fab Four shrimp recipes, look no further:

Shrimp lover? Check out my other shrimp recipes from the blog!

And if you’re interested in learning how to use the simple Fab Four method to enjoy increased energy and improved metabolic health, I have video courses, a blog, and books that offer motivation, tips, tricks, and the science you need to turn it into a lifestyle.
  • Prep Time

    5 minutes

  • Total Time

    30 minutes

  • Servings


  • Freezer Friendly



  • 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.