Fresh, juicy Cajun shrimp served in crisp lettuce cups with a crunchy slaw and creamy avocado-lime sauce. These low-carb lettuce boats are perfect for lunch, dinner, or as a party appetizer.

Ingredients

For the Shrimp

• 1 lb (450 g) large shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• ½ tsp onion powder
• ½ tsp chili powder
• ½ tsp cumin
• ¼ tsp cayenne pepper (optional)
• ½ tsp salt
• ¼ tsp black pepper
• Juice of ½ lime

For the Slaw

• 2 cups shredded cabbage
• ½ cup shredded carrots
• ¼ cup chopped cilantro
• 2 green onions, sliced
• 2 tbsp mayonnaise
• 2 tbsp Greek yogurt (or more mayo)
• 1 tbsp lime juice
• ½ tsp garlic powder
• Salt and pepper to taste

Creamy Avocado-Lime Sauce

• 1 ripe avocado
• ¼ cup Greek yogurt
• 2 tbsp lime juice
• 1 clove garlic
• 2 tbsp cilantro
• 2 tbsp water (to thin)
• Salt and pepper to taste

For Serving

• 8–10 large butter lettuce or romaine leaves
• Lime wedges
• Fresh cilantro
• Optional: sliced jalapeños or diced avocado

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Instructions

1. Make the Slaw

1. Combine cabbage, carrots, cilantro, and green onions in a large bowl.
2. Whisk together mayonnaise, Greek yogurt, lime juice, garlic powder, salt, and pepper.
3. Toss with the vegetables and refrigerate.

2. Prepare the Sauce

1. Blend avocado, Greek yogurt, lime juice, garlic, cilantro, water, salt, and pepper until smooth.
2. Adjust thickness with more water if needed.

3. Cook the Shrimp

1. Pat shrimp dry.
2. Toss with olive oil, spices, and lime juice.
3. Heat a large skillet over medium-high heat.
4. Cook shrimp 2–3 minutes per side until pink and lightly caramelized.

4. Assemble

1. Arrange lettuce leaves on a serving platter.
2. Fill each leaf with slaw.
3. Top with 3–4 shrimp.
4. Drizzle generously with avocado-lime sauce.
5. Garnish with cilantro and serve with lime wedges.

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Prep Time

• Prep: 15 minutes
• Cook: 6 minutes
• Total: 21 minutes

Servings: 4

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Nutrition (Per Serving, Approximate)

• Calories: 290
• Protein: 31 g
• Carbohydrates: 10 g
• Fiber: 5 g
• Net Carbs: 5 g
• Fat: 15 g
• Saturated Fat: 3 g
• Cholesterol: 220 mg
• Sodium: 690 mg

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Nut Information

• Contains nuts? No.
• Nut-free as written: Yes.
• Always check the labels on mayonnaise, yogurt, and seasonings if cooking for someone with severe nut allergies to ensure there is no cross-contamination.

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Tips

• Grill the shrimp for extra smoky flavor.
• Use iceberg lettuce for extra crunch.
• Add diced mango or pineapple for a sweet-spicy variation.
• Sprinkle with cotija or feta cheese for extra richness.
• Make the slaw and sauce a day ahead for quicker assembly.

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Frequently Asked Questions

Can I use frozen shrimp?
Yes. Thaw completely and pat dry before seasoning.

Can I make these ahead of time?
Prepare the shrimp, slaw, and sauce separately. Assemble just before serving for the freshest texture.

Can I use chicken instead?
Absolutely. Grilled or shredded chicken works well.

How do I store leftovers?
Store shrimp, slaw, and sauce separately in airtight containers in the refrigerator for up to 2 days.

Can I make it dairy-free?
Yes. Replace the Greek yogurt with dairy-free yogurt or extra mayonnaise.

What pairs well with these lettuce boats?
Cauliflower rice, grilled vegetables, avocado slices, cucumber salad, or roasted peppers make excellent low-carb sides.