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overhead shot of Chipotle Shrimp Lettuce Wraps with creamy Mango Cilantro Sauce on a serving platter

Paleo Chipotle Shrimp Lettuce Wraps with Mango Cilantro Sauce

These Shrimp lettuce wraps are filled with sweet and spicy honey chipotle shrimp and are served with creamy mango cilantro sauce. These flavor-packed tacos make the perfect handheld appetizers, healthy game day snack or low-carb lunch or dinner!

Course Appetizer, main
Cuisine American, Mexican
Keyword healthy lettuce wraps, lettuce wraps with shrimp, shrimp lettuce wraps recipe
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings 2 people
Calories 450 kcal
Author Kiki Johnson


Mango Cilantro Sauce

  • ¼ cup sour cream or dairy-free sour cream
  • ¼ cup mayo or more sour cream for a lighter sauce
  • ½ cup mango chunks
  • ½ lime
  • ¼ tsp salt + more if needed
  • ¼ cup cilantro

Shrimp Marinade

  • 2 garlic cloves peeled
  • 2 big - 3 medium chipotle chilis in adobo
  • ½ tbsp paprika powder
  • ½ tsp black pepper
  • 1 tsp ground cumin
  • fresh cilantro
  • 1 tbsp olive oil
  • ½ lime juiced
  • ½ tsp salt
  • 1 tbsp honey


  • 2 cups shrimp thawed or fresh, peeled without heads
  • 1 tsp coconut oil

Add ins

  • ¼ head red cabbage shredded
  • 10 Radishes cut into strips
  • 1 Mango in fine cubes
  • 1/2 bunch Cilantro chopped
  • 2 small heads Butter Lettuce


  1. Rinse the shrimp with cold water, drain and pat dry with paper towels. Set aside

  2. Combine all marinade ingredients in a blender or food processor and blend to a smooth paste. Stir in the shrimp, and mix well to thoroughly coat. Marinate for at 30 minutes in the refrigerator.

  3. For the sauce, combine all ingredients in your blender and pulse until smooth. Taste and add more salt or lime juice, if needed. Prep all your add ins. Separate the lettuce leaves from the head and refrigerate on a plate until serving.

  4. Heat a skillet on high heat and add 1 tsp of coconut oil. Add 1/3 to half of your shrimp to the very hot skillet and fry for about 1 minute per side until they are nicely charred and has changed from gray/translucent to light pink.

  5. Add shrimp and toppings to lettuce, drizzle with mango cilantro sauce, and garnish with chopped cilantro. 

Recipe Notes

  • Marinade the shrimp for max. 30 minutes in the fridge, but not any longer than that. Seafood can’t marinade as long as meats as the acid in the marinade will start to break down the shrimp.
  • To make the perfect lettuce cups/wraps: Trim and discard any tough outer lettuce leaves. Hold the whole head of lettuce, cut-core side up under cold running water. Carefully place single lettuce leaf cups in a large plastic bag or on a plate and refrigerate for a few hours until they're ultra-crisp and ready to use.
  • These healthy lettuce wraps are great for meal prepping. Store the lettuce and filling separately, and assemble when ready to eat!
  • Like it spicy? Top your shrimp with a few tablespoons of Sriracha.