Sweet & Spicy Shrimp Lettuce Wraps

Sweet & Spicy Shrimp Lettuce Wraps with Avocado Cream! These satisfying wraps take just minutes to make but will leave you dreaming about them for days! Seasoned with chipotle powder and cumin, and glazed with sweet chili sauce, they’ve got equal parts “sweet” and “heat.” Top them off with cool, smooth avocado cream for the ultimate mouthful.

Did I ever tell you about everything I baked in the weeks leading up to Christmas? I was A MACHINE.

I made: Clementine Shortbread, Chai Rounds, Chocolate Mint “World Peace” Cookies, Earl Grey Ganache Sandwich Cookies, Chocolate Chip Cookie Bars, Vanilla Polka Dots, Snowy-Topped Brownie Drop Cookies, Lofthouse Sugar Cookie Bars, 4 Mini Double Chocolate Fudge Bundt Cakes, 4 Mini Chocolate Pecan Pound Cakes, 1 Raspberry-Almond Kringle and 1 Cherry Kringle.  {I’m sure I’m leaving something out. This is not including the savory foods I also made, etc.}

I went through 2 full bags of flour, a bag of sugar and 2 Costco-sized orders of butter. {Ironically, I probably only ate about 5 cookies total. Baking for days really helps curb cravings!}

It’s no wonder we’ve been eating a little “lighter” since the start of the new year. Even my sweet tooth has taken a breather. The only desserts I’ve been indulging in are a nightly piece of good-quality chocolate and Bakerita’s Paleo Twix Bars that taste like a little slice of heaven but don’t contain anything iffy.

I’ve also been using Barlean’s Butter Flavored Coconut Oil {the same one I made these cookies with} as a sub for real butter because I’m too ashamed to restock my supply at Costco when it hasn’t even been a month since my last purchase. #BakerProblems

Anyway, I’ve been more than happy to work more green and less grease into the things I’ve been cooking the last few weeks, which is probably how these ridiculously easy Sweet & Spicy Shrimp Lettuce Wraps happened.

I accidentally discovered that sweet chili sauce, chipotle powder and cumin come together to make a fantastic glaze for shrimp {or anything else, for that matter} when I was throwing together a quick lunch last weekend. I used the glazed shrimp in a whole wheat wrap the first time I made it, but I was thinking that the shrimp would be a great filling for lettuce wraps. I was right!

If you’re not into shrimp, you can easily make these with chicken or go completely veggie with portobello mushroom. Add a little shredded carrot or cabbage for crunch and color. To take these over the top, blend up avocado, yogurt, cilantro and lime juice in the food processor for a creamy sauce for drizzling or dipping. {Or, you know, for licking directly off the spoon.}

My “baking break” has been nice, but don’t think I can stay away from the oven too long… at least until I can show my face at Coscto again to pick up another 16 sticks of butter. 🙂

Sweet & Spicy Shrimp Lettuce Wraps

Seasoned with chipotle powder and cumin, and glazed with sweet chili sauce, they’ve got equal parts “sweet” and “heat.” Top them off with cool, smooth avocado cream for the ultimate mouthful.

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Course Lunch, Main Course

Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 10 minutes mins

Servings 4 servings

Author Dianna Muscari

Ingredients  

• ½ pound peeled deveined shrimp
• Salt
• ½ teaspoon cumin
• ¼ teaspoon chipotle powder or 1/2 teaspoon smoked paprika
• ¼ cup sweet chili sauce {I used Trader Joe's brand}
• ½ cup shredded carrot
• 1 small head of lettuce leaves washed and separated {butter lettuce is my favorite for this}

For Avocado Cream:

• 1 small ripe avocado
• 2 tablespoons plain Greek yogurt
• Juice of half a lime
• 2 tablespoons cilantro
• 2-4 tablespoons water
• Pinch of salt

Instructions 

• Heat about 2 teaspoons olive oil in a skillet over medium high heat. Season shrimp with salt, cumin and chipotle powder or paprika, then place in skillet.
• Cook shrimp for about 2 minutes on one side, then flip and cook until it's completely opaque and cooked through.
• Add sweet chili sauce to the pan and toss with shrimp until fully glazed. {If it's too thick or if the pan becomes too dry, add a few tablespoons of water to loosen.} Remove shrimp from heat and set aside.
• Meanwhile, to make the avocado cream, place all of the ingredients in a food processor or blender and pulse until smooth. {You may need to add more or less water depending on the thickness you're looking for. Just add a tablespoon at a time until you reach the desired consistency.}
• To assemble: Place a few tablespoons of shredded carrot in a lettuce "cup", then top with a few pieces of shrimp. Dollop avocado cream over top if desired.