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

If Sheet Pan Chili-Lime Shrimp Lettuce Wraps sounds like something you’d order at a cute little spot with dangerously good margaritas… good news: you’re about to make it at home in yoga pants. No judgment. In fact, I’m right there with you.

This recipe is my kind of weeknight magic—fast, fresh, and just fancy enough to feel like you’ve got your life together (even if your laundry is judging you from the corner). You get warm, juicy chili-lime shrimp, a crunchy radish slaw that wakes up your whole mouth, and an avocado sriracha crema that I would honestly drizzle on cardboard and still be happy.

Let’s get into it.

Why You’ll Love These Sheet Pan Chili-Lime Shrimp Lettuce Wraps

• Dinner in about 20 minutes. Shrimp cooks faster than most people reply to texts.
• One pan = less cleanup. And less cleanup = more peace.
• Fresh + spicy + creamy + crunchy in one bite. It’s basically a flavor party in a lettuce cup.
• Great for picky eaters… and spice lovers. You can keep the heat mild or crank it up.
• Feels light but totally satisfying. Like you made a “healthy choice,” but it still tastes bold.

And if you’re making the full Sheet Pan Chili-Lime Shrimp Lettuce Wraps with Radish Slaw & Avocado Sriracha Crema, you’re officially in “I could host a casual dinner party” territory.

Ingredients You’ll Need

The Sheet Pan Shrimp

• 1 ½ lbs large shrimp (peeled/deveined)
• 1 tbsp olive oil
• 1 tbsp chili powder
• Zest and juice of 1 lime
• Salt

The Crunchy Slaw

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

The Sauce Drip (The Star, Honestly)

• 1 ripe avocado
• ¼ cup sour cream
• 1 tbsp sriracha
• 1 garlic clove
• (Blend until smooth)

For Assembly

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

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

Step 1: Heat the oven

Preheat your oven to 400°F. Line a sheet pan with foil or parchment if you want your cleanup to be basically nonexistent.

Step 2: Season the shrimp

In a bowl, toss the shrimp with:

• olive oil
• chili powder
• lime zest
• lime juice
• salt

Make sure everything gets coated. You want the shrimp looking glossy and slightly red-orange, like it’s already feeling confident.

Step 3: Roast

Spread shrimp in a single layer on the sheet pan. Roast for 8 minutes, just until they’re pink and curled.

Tip: Shrimp goes from “perfect” to “rubbery” fast. If you see them curled into tight little O’s, they’re probably overdone. You want a gentle C-shape curl.

Step 4: Make the crunchy radish slaw

While the shrimp cooks, toss together:

• red cabbage
• matchstick radishes
• cilantro

That’s it. No complicated dressing needed because the crema and shrimp bring all the flavor. This slaw is here for crunch, freshness, and that “wow” bite.

Step 5: Blend the avocado sriracha crema

In a blender or food processor, blend:

• avocado
• sour cream
• sriracha
• garlic clove

Blend until smooth, thick, and pale green. Taste it. Then taste it again. Then try not to eat it with a spoon straight from the blender.

Step 6: Assemble like a pro

• Double up lettuce leaves for stability (trust me—lettuce can be a diva).
• Add a bed of crunchy radish slaw.
• Top with hot chili-lime shrimp.
• Drizzle (and I mean drizzle generously) with avocado sriracha crema.

Eat immediately while the shrimp is warm and the slaw is cool. That contrast is the whole point.

My Favorite Little “Real Life” Moment With These Wraps

The first time I made these, I was aiming for “light dinner.” You know, the kind where you pretend you’ll stop at two wraps.

My family (and yes, even the ones who act suspicious around anything green) started building their own little stacks like it was taco night. Then the crema disappeared faster than my patience on a Monday.

Now it’s one of my go-to meals when I want something fresh but still exciting—because plain “healthy” food is not my love language.

Cooking Tips That Make This Even Easier

• Buy shrimp already peeled and deveined if you can. It costs a little more, but so does therapy.
• Pat shrimp dry before seasoning if they’re watery. You’ll get better roasting and more flavor sticking.
• No blender? Mash the avocado with a fork, then stir in sour cream, sriracha, and grated garlic. Rustic = charming.
• Want it less spicy? Start with 1–2 teaspoons of sriracha, then add more. Spice should feel fun, not like regret.
• Make it a meal-prep situation: Prep slaw + crema ahead. Roast shrimp right before eating for best texture.

Easy Variations (Because Life Happens)

• No radishes? Swap in shredded carrots, sliced cucumber, or thin bell pepper strips.
• No sour cream? Greek yogurt works great and still blends smooth.
• No cilantro fans in your house? Use green onion or parsley. (I won’t take it personally. Much.)
• Want it more filling? Add cooked rice or quinoa inside the lettuce wraps—or serve everything bowl-style.

FAQs About Sheet Pan Chili-Lime Shrimp Lettuce Wraps

Can I make Sheet Pan Chili-Lime Shrimp Lettuce Wraps ahead of time?

Yes—just keep things separate. Prep the radish slaw and avocado sriracha crema ahead, then cook the shrimp right before serving. Shrimp reheats, but it’s happiest fresh.

How do I store leftovers?

Store shrimp, slaw, and crema in separate airtight containers.

• Shrimp: up to 2 days in the fridge
• Slaw: 1–2 days (it stays crunchier if stored dry)
• Crema: 1 day is best (avocado browns—still tasty, just less pretty)

Can I use frozen shrimp?

Absolutely. Thaw completely and pat dry first. Extra moisture can make shrimp steam instead of roast, and we want that bold roasted flavor.

What lettuce works best for lettuce wraps?

Butter lettuce and Boston lettuce are perfect because they’re soft, flexible, and naturally cup-shaped. Romaine works too, but it’s crunchier and less “wrap-like.”

Is the avocado sriracha crema really spicy?

It depends on your sriracha. Start with less if you’re serving kids or spice-sensitive folks. You can always add more—spice is easy to increase, but hard to undo (like bangs).

The Wrap-Up You’ll Actually Want to Eat

If your weeknights are busy, your sink is full, and you still want something that tastes fresh and exciting, Sheet Pan Chili-Lime Shrimp Lettuce Wraps are here to save dinner. The hot chili-lime shrimp, the cool crunchy slaw, and that dreamy avocado sriracha crema hit every craving at once—without turning your kitchen into a disaster zone.

Make a batch of Sheet Pan Chili-Lime Shrimp Lettuce Wraps with Radish Slaw & Avocado Sriracha Crema, drizzle like you mean it, and let dinner feel a little more fun tonight. Happy cooking—let’s keep the chicken magic energy, even when shrimp steals the spotlight.

Keep the Flavor Party Going

• If you loved the zingy vibes here, you’ll probably want to try Buffalo Chicken Lettuce Wraps for another quick, handheld dinner.
• Craving more citrusy, taco-night energy? Don’t miss Chili Lime Chicken Tacos with Grilled Pineapple Salsa for a sweet-spicy twist.
• Want an easy side that feels fresh and crunchy next to these wraps? Pair it with Street Corn Creamy Cucumber Salad for that cool, creamy bite.
• And if you’re in a “shrimp again tomorrow” mood (I get it), check out Shrimp and Avocado Bowls with Mango Salsa for a bright, no-stress meal.

⭐ Made these Sheet Pan Chili-Lime Shrimp Lettuce Wraps? Please leave a star rating (⭐️⭐️⭐️⭐️⭐️) and a quick review—your feedback helps other readers (and seriously makes my day!).

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