Spicy Shrimp Lettuce Wraps with Herbed Greek Yogurt Coleslaw

Most people are still feeling sluggish after eating their body weight over the holidays. Here’s a light, healthy meal that you can get on the table in under 30 minutes. If you are sensitive to spice, feel free to omit the cayenne and reduce the chili powder in half. This recipe is gluten-free and low carb. Click the link to watch me cook the live on Global TV Calgary.

Spicy Shrimp Lettuce Wraps with Herbed Greek Yogurt Coleslaw

Spicy Shrimp Lettuce Wraps with Herbed Greek Yogurt Coleslaw

Prep time: 15 minutes
Cook time: 5 minutes
Total time: 20 minutes
Yield: 4 servings


Spicy Shrimp Lettuce Wraps with Herbed Greek Yogurt Coleslaw

For the Spicy Shrimp

  • 1lb. peeled and deveined shrimp, tail off

  • 1 tbsp. olive oil

  • 2 tsp. paprika

  • 2 tsp. sugar

  • 2 tsp. chili powder

  • 2 tsp. ground cumin

  • 2 tsp. garlic powder

  • 1 tsp. cayenne pepper

  • 1 tsp. salt

For the Herbed Greek Yogurt Coleslaw

  • ¾ cup plain Greek yogurt

  • Juice and zest of 1 lime

  • 1 clove garlic, minced

  • Salt and pepper to taste

  • 1 tbsp. water (optional)

  • 2 cups shredded red cabbage

  • 2 large carrots, made into ribbons using a vegetable peeler

  • 3 tbsp. chopped fresh cilantro

  • 3 tbsp. chopped fresh mint

For Assembly

  • ~12 lettuce leaves (butter lettuce, bibb, romaine or curly leaf lettuce)

  • Additional fresh cilantro and mint for garnish, chopped

  • Lime wedges for serving



In a small bowl, mix together the paprika, sugar, chili powder, cumin, garlic powder, cayenne, and salt. Toss the shrimp in a large Ziplock bag and drizzle olive oil over top, then pour in the spice mix, shaking everything up to coat the shrimp evenly. You can optionally skewer the spiced shrimp. This will make it easy to flip while cooking as well as easier to serve.

In a large mixing bowl, combine Greek yogurt, lime juice and zest, garlic and salt and pepper. If the yogurt is looking a little on the thick side, add a bit of water to thin it out. Add the cabbage, carrot, cilantro and mint and toss to combine.

Place a grill pan or large fry pan over medium-high heat. Cook the shrimp for around 2 minutes per side (could be longer if you are using large shrimp), or until just cooked through.  

To serve, place a large spoonful of the herbed coleslaw on top of each lettuce leaf. Top with grilled shrimp, and garnish with additional fresh herbs. Serve with lime wedges.