Shrimp Lettuce Tacos
"This dish represents balance—clean eating with flavor that still hits hard. Shrimp lettuce tacos are one of those recipes that prove you don’t need a heavy meal to make a statement. The shrimp bring that bold, smoky spice, the veggies add crunch, and the lettuce keeps it all fresh and light. It’s simple, colorful, and full of energy."
Ingredients
- For the Shrimp
- For the Veggies
- For the Sauce
- For Assembly
Directions
- In a bowl, toss 1 pound of shrimp with 1 tablespoon of olive oil, 1 teaspoon of smoked paprika, 1 teaspoon of chili powder, 1/2 teaspoon of garlic powder, a pinch of salt and pepper, and the juice of 1/2 lime. Let marinate for 10 minutes.
- Heat a skillet over medium-high heat and cook the shrimp for about 2 minutes per side until pink and slightly charred. Remove and set aside.
- In the same skillet, add 1 tablespoon of olive oil and sauté the sliced red onion and green bell pepper for 3–4 minutes until tender with a little bite left. Season lightly with salt and pepper.
- In a small bowl, whisk together 1/4 cup of mayonnaise, 1 tablespoon of lime juice, 1 teaspoon of honey, and 1/2 teaspoon of Cajun seasoning. Adjust to taste.
- To assemble, lay out 8 lettuce leaves. Fill each with shrimp, peppers, and onions. Drizzle the sauce over top and finish with cilantro, a sprinkle of Parmesan, and a squeeze of lime.
Chef Moe’s Tip
"When you sear the shrimp, don’t overcrowd the pan —give them space to caramelize and get that slight char. And when you plate these, stack them with height and intention. It’s a light dish, but it still deserves presence on the plate. That’s the difference between serving food and creating an experience."
