Chipotle Shrimp Lettuce Wraps (6-8 wraps)
Chipotle Shrimp Lettuce Wraps make are a delicious meal that is surprisingly easy. They are simple to put together, yet tasty and pretty enough to serve to family or guests alike. Try them for a special lunch, or even a light dinner.
The heat of the Chipotle sauce may be adjusted to suite your taste. As a matter of fact, these little treats are quite flexible. Try a variety of your favorite ingredients to mix it up a bit. Experiment with various peppers, grilled onions, or other vegetables.
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Spring is in the air and these delicious Chipotle Shrimp Lettuce Wraps will surely put a spring in your step!
Ingredients
- 1/2 pound medium shrimp
- 12 large lettuce leaves
- Avocado – sliced
- Tomato – sliced
- 1 small onion – chopped finely
- Ear of corn (roasted or grilled- or substitute 1 cup corn – skip for Keto)
- 1 cup/can black beans (low-carb use black eyed peas or skip)
- 2 Tbs. chives – chopped
- Pinch of Salt & Pepper – to taste
- Splash of olive oil to cook shrimp
Dressing
- 1 lime – zest and juice
- 4 Tbs. olive oil
- 1 small garlic clove – minced
- 1/2 – 3/4 tsp. Chipotle powder depending on preferred heat level
- 2 tbs. sour cream
- Pinch of Salt & Pepper – to taste
Directions
- Broil corn in oven for 15 minutes or on grill – turn every 2-3 minutes to prevent burning and to cook evenly. Corn should be lightly browned. Allow corn to cool and slice off kernels (If using frozen corn – warm and drain off access liquid) – Set corn aside.
- Combine lime zest and juice in blender with olive oil, minced garlic, Chipotle powder, sour cream with pinch of salt and pepper and blend until ingredients are nicely incorporated.
- Heat beans in small pot – drain when done.
- In a pan on medium heat add olive oil and shrimp – saute’ 5 minutes.
- Season with pinch of salt and pepper.
- Saute’ 5 minutes (until nicely pink)
Build lettuce wraps using 1-2 leaves each wrap
- Layer 2-3 shrimp
- Add tomato
- Add avocado
- Mix in tsp. corn, if using
- Place tsp. black beans into wrap, or use black eyed peas
- Add sprinkle of chopped onions
- Add bit of sauce and touch of chives
- Salt & Pepper – to taste
Print the Recipe
- ½ pound medium shrimp
- 12 large lettuce leaves
- Avocado - sliced
- Tomato - sliced
- Small onion - chopped finely
- 1 ear of corn (roasted or grilled- or substitute 1 cup corn - skip for low carb)
- 1 cup/can black beans (low-carb use black eyed peas or skip)
- 2 Tbs. chives - chopped
- Pinch of Salt & Pepper - to taste
- Splash of olive oil to cook shrimp
- 1 lime - zest and juice
- 4 Tbs. olive oil
- 1 small garlic clove - minced
- ½ - ¾ tsp. Chipotle powder depending on preferred heat level
- 2 tbs. sour cream
- Pinch of Salt & Pepper - to taste
- Broil corn in oven for 15 minutes or on grill - turn every 2-3 minutes to prevent burning and to cook evenly. Corn should be lightly browned. Allow corn to cool and slice off kernels (If using frozen corn - warm and drain off access liquid) - Set corn aside.
- Combine lime zest and juice in blender with olive oil, minced garlic, Chipotle powder, sour cream with pinch of salt and pepper and blend until ingredients are nicely incorporated.
- Heat beans in small pot - drain when done
- In a pan on medium heat add olive oil and shrimp - saute' 5 minutes
- Season with pinch of salt and pepper.
- Saute' 5 minutes (until nicely pink)
- Build lettuce wraps using 1-2 leaves each wrap.
- Layer 2-3 shrimp
- Add tomato
- Avocado
- Mix in tsp. corn if using
- Mix in tsp. black beans if using or mix in black eyed peas
- Add sprinkle of chopped onions
- A bit of sauce and touch of chives for flavor
- Salt & Pepper - to taste
Other Recipes from Frugal Mommas
- Perfect Cheese Sauce – Recipe HERE
- DIY Authentic Mexican Rice – Recipe HERE
- Gluten FREE Berry Cobbler – Recipe HERE