Sheet Pan Chili-Lime Shrimp Lettuce Wraps with Radish Slaw & Avocado Sriracha Crema

There are evenings when I want dinner to feel fresh and satisfying, but I do not want to spend an hour standing in the kitchen. That’s exactly when these Sheet Pan Chili-Lime Shrimp Lettuce Wraps with Radish Slaw & Avocado Sriracha Crema come to the rescue.

The combination of juicy roasted shrimp, crunchy vegetables, and creamy avocado sauce creates a meal that feels vibrant and exciting without requiring much effort. Every bite delivers bright lime flavor, a gentle kick of spice, refreshing crunch, and rich creaminess.

Best of all, these Sheet Pan Chili-Lime Shrimp Lettuce Wraps with Radish Slaw & Avocado Sriracha Crema come together in less than 20 minutes, making them perfect for busy weeknights, light summer dinners, or even casual entertaining.

Overview of the Recipe

These lettuce wraps feature tender shrimp coated in chili powder and fresh lime before being roasted on a sheet pan until perfectly cooked. They’re paired with a crisp slaw made from red cabbage, radishes, and cilantro, then finished with a silky avocado sriracha crema that brings everything together beautifully.

The flavors are bright, slightly smoky, creamy, and refreshing all at once. Meanwhile, the lettuce provides a cool crunch that balances the warmth of the shrimp.

You’ll love this recipe because:

• It’s ready in only 18 minutes.
• Cleanup is minimal.
• It’s naturally gluten-free.
• It’s packed with protein.
• It works well for meal prep.
• It feels light while still being satisfying.

Ingredients

For the Chili-Lime Shrimp

• 1½ pounds large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 tablespoon chili powder
• Zest of 1 lime
• Juice of 1 lime
• ½ teaspoon salt, or to taste

For the Crunchy Radish Slaw

• 1 cup shredded red cabbage
• ½ cup matchstick radishes
• ¼ cup fresh cilantro, chopped

For the Avocado Sriracha Crema

• 1 ripe avocado
• ¼ cup sour cream
• 1 tablespoon sriracha, or more to taste
• 1 garlic clove

For Assembly

• 1 head Butter lettuce or Boston lettuce, leaves separated and washed

Kitchen Tools You’ll Need

You only need a few basic kitchen tools to make this recipe:

• Large sheet pan
• Mixing bowl
• Medium bowl
• Blender or food processor
• Cutting board
• Sharp knife
• Measuring spoons
• Citrus zester

Ingredient Additions and Substitutions

This recipe is easy to customize based on what you have available.

• Replace sour cream with plain Greek yogurt.
• Swap red cabbage for green cabbage.
• Add shredded carrots for extra color and crunch.
• Use diced cucumber for additional freshness.
• Add sliced jalapeños if you enjoy more heat.
• Replace cilantro with parsley if preferred.
• Add diced mango for a sweet contrast.
• Use romaine lettuce leaves if Butter lettuce is unavailable.
• Substitute chicken breast for shrimp.
• Add sliced avocado during assembly for extra creaminess.

How to Make Sheet Pan Chili-Lime Shrimp Lettuce Wraps

Step 1: Prepare the Oven and Sheet Pan

Preheat your oven to 400°F (200°C).

Line a large sheet pan with parchment paper if you would like easier cleanup. While the oven heats, gather all of your ingredients and prepare the vegetables.

Step 2: Season the Shrimp

Place the peeled and deveined shrimp into a large mixing bowl.

Add the olive oil, chili powder, lime zest, lime juice, and salt.

Using a spoon or clean hands, toss everything together until each shrimp is evenly coated with the seasoning mixture. The lime and chili combination creates the bold flavor that makes these wraps so delicious.

Step 3: Roast the Shrimp

Arrange the shrimp in a single layer on the prepared sheet pan.

Try not to overlap them because crowded shrimp tend to steam rather than roast.

Place the pan in the preheated oven and roast for about 8 minutes. The shrimp should turn pink, opaque, and slightly curled when fully cooked.

Remove them from the oven immediately to keep them tender and juicy.

Step 4: Make the Crunchy Slaw

While the shrimp cooks, prepare the slaw.

Add the shredded red cabbage, matchstick radishes, and chopped cilantro to a medium bowl.

Toss everything together until evenly combined.

The slaw adds freshness and crunch that balances the rich avocado crema perfectly.

Step 5: Blend the Avocado Sriracha Crema

Add the avocado, sour cream, sriracha, and garlic clove to a blender or food processor.

Blend until the mixture becomes completely smooth and creamy.

Taste the sauce and adjust the spice level if desired. Add a little more sriracha for extra heat or an extra squeeze of lime juice for brightness.

Step 6: Prepare the Lettuce Leaves

Separate the lettuce leaves and rinse them thoroughly.

Pat them dry with paper towels. Dry lettuce helps prevent soggy wraps.

For extra stability, use two lettuce leaves together for each wrap.

Step 7: Assemble the Wraps

Place a generous spoonful of slaw into each lettuce cup.

Top with several pieces of warm chili-lime shrimp.

Finish with a generous drizzle of avocado sriracha crema.

Serve immediately while the shrimp is still warm and the vegetables remain crisp.

Tips for Success

Pat the shrimp dry before adding the seasonings. This simple step helps the spices stick more effectively.

Avoid overcooking the shrimp. They cook very quickly and can become rubbery if left in the oven too long.

Use freshly squeezed lime juice whenever possible. Fresh citrus delivers a brighter flavor than bottled alternatives.

Prepare the slaw and crema while the shrimp roasts to keep the entire meal within the 18-minute cooking time.

For entertaining, place all of the components on a platter and let everyone build their own wraps.

Storage Instructions

Store leftover shrimp in an airtight container in the refrigerator for up to 3 days.

Keep the slaw in a separate container and enjoy it within 2 days for the best texture.

Store the avocado sriracha crema in an airtight container with plastic wrap pressed directly against the surface to minimize browning. Use within 2 days.

Keep the lettuce leaves separate until serving.

To reheat the shrimp, warm them gently in a skillet or microwave just until heated through.

General Information

Lettuce wraps have become increasingly popular because they offer a lighter alternative to tortillas and sandwich bread. They allow fresh ingredients to shine while creating a meal that feels satisfying without feeling heavy.

Shrimp is one of the fastest proteins to cook, which makes it an excellent choice for busy weeknight meals. Pairing shrimp with citrus has long been popular because the bright acidity enhances its naturally sweet flavor.

The sheet pan cooking method also helps simplify dinner preparation. With minimal dishes and quick cooking times, recipes like these Sheet Pan Chili-Lime Shrimp Lettuce Wraps with Radish Slaw & Avocado Sriracha Crema fit perfectly into modern family meal planning.

Frequently Asked Questions

Can I make these lettuce wraps ahead of time?

Yes. Prepare the shrimp, slaw, and crema separately and store them in the refrigerator. Assemble the wraps just before serving for the best texture.

What size shrimp should I use?

Large shrimp work best because they stay juicy during roasting and provide a hearty bite in each wrap.

Can I make the avocado crema less spicy?

Absolutely. Simply reduce the amount of sriracha or omit it altogether for a milder sauce.

What lettuce works best for wraps?

Butter lettuce and Boston lettuce are ideal because they are soft, flexible, and naturally cup-shaped. Romaine leaves also work well.

Conclusion

These Sheet Pan Chili-Lime Shrimp Lettuce Wraps with Radish Slaw & Avocado Sriracha Crema prove that healthy dinners do not need to be complicated. The tender shrimp, crisp slaw, and creamy avocado sauce create an irresistible combination of flavors and textures that feels both fresh and satisfying.

Whether you’re looking for a quick weeknight dinner, a lighter meal option, or something colorful to serve guests, this recipe delivers every time.

If you enjoyed this recipe and want even more delicious inspiration, follow me on Pinterest: https://www.pinterest.com/AngelinaCooking/

Print