• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Cooking On The Ranch logo

  • Home
  • About
  • Recipe Roundup
  • Contact Me
  • Join Community
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Soups, Stews, & Chilis
  • About
  • Recipe Roundup
  • Contact Me
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home > Mexican Southwest Recipes > Tacos > Shrimp Taco Lettuce Wraps with Lime Dressing

    Shrimp Taco Lettuce Wraps with Lime Dressing

    Published: Mar 24, 2018 · Modified: Jun 8, 2020 by Lea Ann Brown · This post may contain affiliate links

    Jump to Recipe Jump to Video Print Recipe
    Shrimp taco lettuce wraps with dressing

    These Shrimp Taco Lettuce Wraps are refreshing with Lime Dressing are glorious in flavor. A simple dressing splashed over poached shrimp and crunchy vegetables creates a light meal or a shrimp appetizer that’s so healthy and tasty, you’ll want to make it over and over again. You’ll love this make ahead shrimp recipe for entertaining. And it’s versatile as a shrimp taco or shrimp lettuce wraps.

    Shrimp taco lettuce wraps with crunchy vegetables and lime dressing.

    Nothing says Summer like seafood and fresh, crispy vegetables.

    This recipe utilizes fine diced tomato, radishes, red onion and it wouldn’t be a taco without cilantro and jalapeno.

    Just toss the cooked and cooled shrimp together in a bowl and stir them together with the chopped vegetables. Arrange the bright green inner leaves of Romaine lettuce and pile the shrimp and vegetable mixture towards the stem end of the leaves.

    Right before serving, drizzle the lime dressing over the shrimp mixture.

    You can eat them by rolling up the romaine leaves and making shrimp taco lettuce wraps. I trimmed the tough ends of the romaine leaves to make them easier to roll.

    Or you can have warmed white corn tortillas and a big spoon nearby to scoop the mixture to make shrimp tacos.

    These healthy shrimp taco lettuce wraps are perfect for a casual fun light dinner or as an appetizer. And what makes this recipe even more appealing is that you can make this ahead of time and serve cold or at room temperature.

    Tips On Buying Shrimp

    High in protein, low in calories, and sweet with flavor, shrimp becomes an irresistible choice for dinner.

    • Unless you live near the ocean, and can enjoy fresh caught shrimp, as with all of my shrimp recipes, I recommend purchasing it from the freezer section. Labeled “easy peel” means the shell has been split and the shrimp should be deveined.
    • Most shrimp are flash frozen shortly after being caught and then packaged for transport and sale. I feel more comfortable buying frozen than those at the seafood counter since usually they’re just frozen shrimp that have been thawed, just like you will do.
    • When poaching shrimp, I like to cook them with the shell on. I learned in Culinary School that it preserves more flavor and they’re easier to peel after cooked.
    • And as always, look for the label indicating that it’s wild caught American shrimp and not imported farmed. You’ll be amazed that American wild caught shrimp actually tastes like shrimp.

    Tips on Cooking Shrimp

    • Cook the Shrimp with shell on for more flavor and an easier peel.
    • Season the water with black peppercorns, allspice berries, bay leaves and one juiced lime to flavor the shrimp.
    • Don’t throw that juiced lime in the trash, add it to the poaching water for even more flavor.
    • To know if shrimp are cooked properly: straight shrimp are undercooked, shrimp curled into a “C” are done, shrimp closed in a tight curl are overcooked.
    • After removing shrimp from the cooking liquid, place them  in an ice bath to prevent them from further cooking.
    Shrimp tacos with tomatoes, radish, red onion on romaine lettuce with lime dressing

    Make Ahead and Versatile

    I made this early afternoon last Sunday, refrigerated the shrimp and then brought it to room temperature before serving. I served this as an appetizer for a party of four with warmed tortillas on the side.

    Half used the tortillas and half simply rolled them into easy shrimp wraps using the lettuce as the shell.

    Shrimp and mixed vegetables served on romaine lettuce leaves.

    Recipe for Shrimp Taco Lettuce Wraps

    This recipe was inspired and adapted by Rick Bayless, the king of fresh and authentic Mexican cuisine.

    More Light and Healthy Taco Recipes

    • Lobster Tacos With Poblano Peppers and Toasted Sweet Corn
    • Simple Grilled Chicken Thigh Tacos
    • Spicy Tequila-Lime Fish Tacos with Cod
    • Mexican Shrimp Tacos with Pineapple Adobo Sauce
    Shrimp tacos with tomatoes, radish, red onion on romaine lettuce with lime dressing

    Shrimp Taco Lettuce Wraps with Lime Dressing and Crunchy Vegetables

    These Shrimp Tacos with Lime Dressing are gloriously refreshing. A simple lime dressing splashed over poached shrimp and crunchy vegetables creates a light meal or a shrimp appetizer that's so healthy, you'll want to make it over and over again. You'll love this make ahead shrimp recipe for entertaining.
    5 from 4 votes
    Print Pin Rate
    Course: Main Course Seafood
    Cuisine: Mexican
    Prep Time: 20 minutes
    Cook Time: 8 minutes
    Total Time: 28 minutes
    Servings: 4
    Calories: 433kcal
    Author: Lea Ann Brown

    Ingredients

    • SHRIMP
    • 1 lime halved
    • 1/2 teaspoon black peppercorns very coarsely ground
    • 1/4 teaspoon allspice berries very coarsely ground
    • 3 bay leaves
    • 12 ounces medium shrimp in their shells
    • COMPLETING THE DISH
    • 1/2 small red onion cut into 1/4-inch dice
    • 1 medium-small tomato cut into 1/4-inch dice
    • 5 radishes finely diced
    • 1 small jalapeno deveined, seeds removed and fine diced
    • 1 1/2 tablespoons fresh cilantro fine chopped
    • 2 1/2 tablespoons fresh squeezed lime juice
    • 5 tablespoons vegetable oil preferably half olive oil and half vegetable oil
    • 1 teaspoon Salt
    • 4 leaves romaine lettuce for garnish
    • sprigs of cilantro for garnish
    • 12 warm corn tortillas for serving
    Prevent your screen from going dark

    Instructions

    • Squeeze the two lime halves into a medium saucepan, then add the two squeezed rinds, the black pepper, allspice, bay leaves and 1 quart water. Cover and simmer over medium-low heat for 10 minutes.
    • Raise the heat to high, add the shrimp, and let the liquid return just barely to a simmer. Immediately remove the pan from the heat, and using a colander, drain the shrimp. Return shrimp to hot pan re-cover tightly, set aside for 5 to 8 minutes, until the shrimp are cooked through, then rinse the shrimp under cold water, or use an ice bath to stop the cooking.
    • Peel the shrimp. If the shrimp need deveined then deveined run a knife down the back to expose the dark intestinal track and scrape it out. If the shrimp are medium or larger, cut them into 1/2 -inch bits; place in a bowl.
    • Add the red onion, tomato, radish, jalapeno and cilantro to the shrimp.
    • In a small bowl or jar with a tight fitting lid, combine the lime juice, oil and salt.
    • Shortly before serving, mix the dressing ingredients thoroughly, then pour over the shrimp mixture. Toss to coat everything well, cover and refrigerate or set aside at room temperature.
    • Line a shallow bowl with the lettuce leaves. Taste the shrimp mixture for salt, scoop it into the prepared bowl and serve, garnished with sprigs of cilantro. Serve with warmed white corn tortillas and a big spoon to make tacos. Guests have a choice of Shrimp Lettuce Wraps or Shrimp Tacos.

    Video

    Notes

    Guests can choose to eat these as lettuce wraps or scooped into warm corn tortillas for a shrimp taco.

    Nutrition

    Calories: 433kcal | Carbohydrates: 42g | Protein: 23g | Fat: 21g | Saturated Fat: 15g | Cholesterol: 214mg | Sodium: 1285mg | Potassium: 415mg | Fiber: 7g | Sugar: 3g | Vitamin A: 2733IU | Vitamin C: 22mg | Calcium: 208mg | Iron: 3mg
    Tried this Recipe? Pin it for Later!Mention @lannisam or tag #CookingOnTheRanch!

    And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

    If you’ve tried this or any other recipe on my website, please leave a star rating in the recipe card below. And write a review in the comment section. I always appreciate your feedback.

    Shrimp Taco Lettuce Wraps … They’re what’s for dinner.

    More Taco Recipes and Ideas

    • Mexican Beef Machaca Recipe
    • Easy Dutch Oven Tri Tip Tacos
    • Pressure Cooker Carnitas, Pork Tacos
    • Chipotle Rotisserie Chicken Tacos

    Reader Interactions

    Comments

    1. Princia says

      May 05, 2019 at 5:27 am

      5 stars
      Lovely recipe idea. Just fantastic & lovely to taste. Hope my kids will love this too. Keep creating idea like this. Thanks for sharing.

      Reply
      • Lea Ann Brown says

        May 06, 2019 at 9:17 am

        Hi Princia. This is one of my favorite recipes on my blog. Hope you enjoy

        Reply
    2. Avira says

      April 05, 2018 at 1:35 am

      I enjoy grits with a bit of butter and salt as a side to scrambled eggs with a spot of Tabasco. They’re also good as dinner with some sautéed shrimp and some collard greens on the side. Shrimp n’ Grits is a favorite in the coastal South. In fact, Jekyl Island, Ga. holds a Shrimp n’ Grits Festival every September. It’s a great time in a great place. Heat the drained hominy up in a pan with some butter. Hominy is also used in a Mexican soup in the southwest.

      Reply
    3. Michele @ Bacon Fatte says

      March 31, 2018 at 3:58 pm

      5 stars
      We love shrimp around here – especially when they’re accented with light, bright flavors and veggies! These tacos are happening soon in my kitchen!

      Reply
    4. Christine says

      March 29, 2018 at 10:57 pm

      Looks good! Great pic.

      Reply
    5. Claudia Lamascolo says

      March 28, 2018 at 8:07 pm

      This was one I saw that just looked like a must make immediately. That shrimp is outstanding looking Happy Easter to you and your family

      Reply
    6. ally says

      March 28, 2018 at 9:55 am

      5 stars
      Love make ahead and love love versatile! And, this recipe is both those things and more! Just lovely!! xo

      Reply
    7. dan says

      March 28, 2018 at 9:27 am

      Super Yum. Great photos.

      Reply
    8. Abbe@This is How I Cook says

      March 26, 2018 at 9:16 pm

      Pretty photos LeaAnn, and as usual a great recipe!

      Reply
    9. mjskitchen says

      March 25, 2018 at 8:49 pm

      Every once in a while Sprouts has wild shrimp from the Gulf. It’s so good and pretty much the only shrimp we eat. Sometimes they’ll carry it in the frozen section as well. But let’s get to the tacos now. SO GOOD! Shrimps tacos are really the best and I love everything about these. I don’t usually poach my shrimp, but you’ve inspired me to give it a go. Thanks!

      Reply
    10. Larry says

      March 25, 2018 at 6:57 am

      Sounds very good and you sure have this pic thing down – pics look great

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    I'm Lea Ann, A Culinary School Grad bringing you Wild West Colorado inspired recipes. You'll find lots of Southwestern, and Mexican food recipes, and some favorites from Culinary School along with pro cooking tips. If you're an adventurous home cook looking to spice up your meal plans, you'll find plenty of inspiration and reliable, approachable, easy to follow recipes.

    More about me →

    Reader's Favorites

    • Thick and Chunky Blue Cheese Dressing Recipe
    • Savory Oven Roasted Cast Iron Skillet Potatoes
    • Broccoli Cheez Whiz Rice Casserole
    • Crispy Baked Wings in Santa Fe Sauce

    Soups & Stews

    • Sherried Black Bean And Ham Soup
    • Easy Turkey Lentil Soup with Barley
    • Jacques Pepin’s Beef Stew In Red Wine
    • Creamy Southwestern Chicken Soup

    Taco Tuesday

    Taco recipes

    Dessert Recipes

    • Chile Chocolate Bourbon Cake with Chocolate Bourbon Frosting
    • Key Lime Pie Recipe – No Bake
    • Strawberry Tart Recipe with Lemon Cream Cheese Filling
    • Cherry Delight, No Bake Old Fashioned Cream Cheese Cherry Dessert

    Footer

    Featured in and partnered with

    Privacy Policy

    • Privacy Policy

    Accessibility Statement

    Copyright © 2023 Cooking On The Ranch • Privacy Policy

    • 145
    1.2K shares
    1233 shares