Shrimp Fajita Lettuce Wraps – fresh, flavorful and a healthier way to enjoy fajitas! Less than 30 minutes to make and perfect for lunch or a lightened up dinner for busy weeknights!
We’ve been on a big fajita kick lately:
These Shrimp Fajita Lettuce Wraps are fresh, flavorful and the perfect way to welcome spring! They’re super easy to make and take less than 30 minutes so they’re a great option for busy weeknights.
This recipe for Shrimp Fajita Lettuce Wraps has all the flavors you love about fajitas served on buttery lettuce leaves instead of tortillas.
Plus, they are gluten free, paleo friendly, whole 30 compliant and make a delicious low-carb keto option when you’re looking for a quick and healthy lunch or dinner.
You start by combining the paprika, cumin, garlic powder, oregano, salt and pepper together. Sprinkle half of the seasoning, lime juice and cilantro over the shrimp and toss until combined. Saute in a medium-sized skillet until cooked through. Transfer to a plate and set aside.
Add the onions and peppers to the pan and toss with the remaining seasonings. Cook until tender then add shrimp back to the pan.
Squeeze in remaining lime juice and chopped cilantro. Toss well and divide into lettuce wraps.
CAN I USE ANOTHER LETTUCE FOR THESE WRAPS?
Of course! I love using butter lettuce but romaine, or even collard greens would be delicious as well. Or you can even serve the shrimp fajita filling over some cauliflower rice or zoodles.
These Shrimp Fajita Lettuce Wraps would make the perfect light lunch, dinner or even appetizers for your next party.
Shrimp Fajita Lettuce Wraps - fresh, flavorful and a healthier way to enjoy fajitas! Less than 30 minutes to make and perfect for lunch or a lightened up dinner for busy weeknights!
- 1 Tablespoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- salt and black pepper to taste
- 1 Tablespoon butter or olive oil divided
- 3/4 - 1 lb medium shrimp shelled and deveined
- 3 Tablespoons lime juice
- 3-4 Tablespoons chopped fresh cilantro
- 1/2 medium onion sliced thinly
- 11/2 - 2 medium bell peppers I used a combo of red, yellow and green, cored, deseeded and sliced thinly
- 1 head butter lettuce leaves washed and dried
- sliced avocado and lime wedges for serving
Combine the paprika, oregano, cumin, garlic powder, salt and pepper in a small bowl. Pour half of the seasoning, ½ tablespoon lime juice and 1 tablespoon cilantro over shrimp. Toss to coat.
In a medium skillet, heat half tablespoon of butter over medium-high heat. Add shrimp and cook until golden and opaque, about 2 – 4 minutes. Transfer to a plate and set aside.
Melt the remaining half tablespoon butter in the same skillet. Add the sliced onions and cook for a minute, until fragrant. Add the bell peppers and remaining seasonings and cook for another 2-4 minutes or until desired tenderness. Return cooked shrimp back to the pan and add remaining lime juice and chopped cilantro. Toss to coat and remove from heat.
Assemble lettuce wraps by placing a spoonful of shrimp/vegetable filling into the center of each leaf. Top with avocado or your favorite toppings.
Sheet Pan Shrimp Fajitas