Shrimp Lettuce Wraps

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Shrimp Lettuce Wraps

Course: Dinner, Lunch, Main Course
Cuisine: American, Mediterranean
Keyword: gluten-free, grain-free, seafood
Calorie: 100-200, Under 200, Under 300, Under 350, Under 400, Under 450, Under 500
Protein: 21-30g, Over 20g, Over 25g
Fiber: 0-5g
Servings: 2 servings
Calories: 152kcal


  • 1 Tomato (diced)
  • 2 tbsps Red Onion (diced)
  • 1 tbsp Cilantro (finely chopped)
  • 1/8 tsp Sea Salt
  • 1 Lime (juiced, divided)
  • 1/2 tsp Extra Virgin Olive Oil
  • 8 ozs Shrimp (large, peeled)
  • 1 tbsp Taco Seasoning (divided)
  • 1 tbsps Plain Greek Yogurt
  • 1 head Boston Lettuce (peeled apart into leaves and washed)


  • In a small bowl, combine the tomato, red onion, cilantro, salt, and 1/2 of the lime juice. Mix and set it aside.
  • Heat the oil in a pan over medium heat. Add the shrimp and 1/2 of the taco seasoning. Stir and cook the shrimp for about two to three minutes or until they are cooked through.
  • Meanwhile, mix together the Greek yogurt, remaining lime juice, and remaining taco seasoning.
  • Divide the shrimp and salsa between the lettuce leaves. Serve with the yogurt mixture and enjoy!


  • Leftovers

    Refrigerate the shrimp and salsa in separate containers for up to three days.
  • Serving Size

    One serving is equal to three to four lettuce wraps.
  • Dairy-Free

    Use dairy-free yogurt.
  • More Flavor

    Add bell pepper, green onions, refried beans, guacamole, jalapeno, and/or diced avocado.


Calories: 152kcal | Carbohydrates: 9g | Protein: 26g | Fat: 2g | Cholesterol: 185mg | Sodium: 698mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1078IU | Vitamin C: 17mg | Calcium: 129mg | Iron: 2mg

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