There are evenings when I want dinner to be quick but still feel like I’ve made something special. That’s exactly why these cilantro lime shrimp wraps have become one of my go-to recipes. It’s one of those meals that tastes like it took forever, but really, it’s done before you can even finish setting the table.
The combination of garlicky shrimp, fresh lime, and crisp lettuce makes this dish light and refreshing, yet the protein-packed shrimp keeps you full and satisfied. It’s one of those recipes that work for a busy weekday, a casual lunch, or even a relaxed dinner with friends.
Why This Recipe Deserves a Spot on Your Table
These wraps are a favorite in my kitchen because they’re fast, flavorful, and full of texture. I love how the garlic and lime cling to the shrimp, giving every bite a burst of freshness. The best part? Shrimp cooks in minutes, so if I’m coming home tired, this is the kind of meal that doesn’t make me feel like I’m putting in extra work.
I’ve even made these during lazy summer afternoons when it’s too warm to stand by the stove for long. A quick sear, a generous squeeze of lime, and a handful of cilantro – and it’s ready. Plus, with over 30 grams of protein in a wrap, it keeps you satisfied without feeling heavy.
And yes, my creamy garlic cilantro sauce was born because of this recipe. It’s bright, herby, and a little tangy — the perfect finishing touch.
What You’ll Need to Make It
-
Shrimp – Peeled and deveined, tails off. I usually go for medium to large shrimp; they’re the right size for wrapping.
-
Garlic – Fresh garlic gives the best punch of flavor. I grate mine finely so it spreads evenly.
-
Olive oil – Extra virgin works great, but avocado oil is a solid option too.
-
Spices – A simple mix of cumin, salt, and black pepper.
-
Lime juice – Freshly squeezed makes all the difference. Bottled lime juice just doesn’t give the same brightness.
-
Cilantro – Fresh, chopped. It adds that signature herby lift.
-
Green onions – They add a soft bite that balances the sharpness of the garlic.
-
Lettuce – Romaine, butter lettuce, or Bibb lettuce all work beautifully for wraps.
-
Flour tortillas (optional) – If I’m extra hungry, I layer the lettuce inside a tortilla for a heartier wrap.
-
Creamy Garlic Cilantro Sauce – This sauce ties everything together. It’s creamy with just the right tang to balance the shrimp.
How I Cook These Step by Step
-
Make the Marinade:
In a small bowl, whisk olive oil, minced garlic, lime juice, cumin, salt, and black pepper. It smells incredible the moment the lime hits the garlic. -
Coat the Shrimp:
Toss the shrimp in the marinade until every piece glistens. I let it sit for just a few minutes while I prep the lettuce. -
Cook:
Heat a skillet over medium-high heat and add the shrimp with the marinade. Cook for about 2–3 minutes on each side. Shrimp cooks quickly — once they turn pink and curl slightly, they’re done. Overcooking will make them rubbery, so I always keep a close eye here. -
Finish with Cilantro:
As soon as the heat goes off, I stir in chopped cilantro for that last burst of freshness. -
Assemble the Wraps:
I lay out big, crisp lettuce leaves or tortillas, spoon in the shrimp, drizzle with the creamy garlic cilantro sauce, and top with green onions. If I want an extra kick, I add a sprinkle of lime zest.
Smart Tips from My Kitchen
-
Marinate briefly: Shrimp doesn’t need a long soak. Ten minutes is plenty. Any longer and the lime can start “cooking” the shrimp.
-
Warm tortillas slightly: If you’re using tortillas, warming them on a dry pan makes them softer and easier to fold.
-
Use fresh lime: I learned this the hard way. Fresh lime juice makes the flavor pop. Bottled juice falls flat.
-
Crunchy lettuce is key: Romaine or Bibb lettuce adds that satisfying bite. Softer greens tend to wilt too quickly.
Make Ahead and Storage Tips
If I know I’ll be short on time, I’ll marinate the shrimp earlier in the day and keep them covered in the fridge. The sauce can be made a day ahead too. When it’s time to eat, all that’s left is a quick cook on the stove.
Leftover shrimp can be stored in an airtight container in the fridge for 3–4 days. I always keep the lettuce or tortillas separate so they stay fresh and crisp. A quick warm-up in the pan (not the microwave) keeps the shrimp tender.
How I Like to Serve These
-
As Lettuce Wraps: Fresh, crunchy, and perfect for a light meal.
-
As Tacos: A soft flour or corn tortilla with pico de gallo and sour cream is a great option.
-
As a Bowl: Sometimes I spoon the shrimp over rice, add roasted vegetables, and drizzle extra sauce.
-
As a Salad: Over a big bed of greens with sliced avocado, cucumbers, and bell peppers.
I’ve even served these for a casual get-together — I just set everything out like a mini wrap bar, and everyone builds their own. It’s fun, easy, and makes dinner feel a little special without extra work.
Fun Variations to Try
-
Shrimp Rice Bowls: Add roasted cauliflower or broccoli and rice for a satisfying meal.
-
Shrimp Salad: Toss with greens, cucumbers, and a simple lime vinaigrette.
-
Spicy Shrimp: Add chili powder, red pepper flakes, or hot sauce for heat.
-
Taco Style: Top with red onion, fresh salsa, and a squeeze of lime.
Frequently Asked Questions
Can I use cooked shrimp instead of raw?
Yes, but keep in mind that cooked shrimp just need a quick warm-up in the pan. Don’t overcook them or they’ll get tough.
Can I swap the lettuce for something else?
Definitely. Flour or corn tortillas work well, or even pita pockets. I sometimes use collard greens if I want extra crunch.
Can I freeze the shrimp?
Cooked shrimp can be frozen, but I prefer making it fresh for the best texture. If you do freeze, thaw overnight in the fridge before reheating gently in a pan.
What if I don’t like cilantro?
Parsley works too. The flavor will be different but still fresh and bright.
Cilantro Lime Shrimp Wraps
These Cilantro Lime Shrimp Wraps are light, zesty, and packed with fresh flavor. Juicy shrimp are sautéed in a garlicky lime sauce, finished with bright cilantro, and wrapped in crisp lettuce or warm tortillas.
Ingredients
- 2 lbs shrimp, peeled, deveined, and tails removed
- 5–6 cloves garlic, finely minced or microplaned
- 1 tbsp olive oil
- ¼ cup lime juice (about 2 limes)
- 1 tsp cumin
- ¼ tsp salt (plus more to taste)
- ¼ tsp black pepper (plus more to taste)
- ⅓ cup cilantro, chopped
- 1 head romaine lettuce, for wraps
- Garlic cilantro sauce, for serving
- Optional: cooked rice or flour tortillas for serving
Instructions
- In a small bowl, whisk together olive oil, garlic, lime juice, cumin, salt, and black pepper until well combined.
- Place the shrimp in a large bowl, pour the marinade over, and toss to coat evenly.
- Heat a large skillet over medium-high heat. Add the shrimp and the marinade, cooking for about 2–3 minutes per side until the shrimp are pink and cooked through.
- Turn off the heat and stir in the fresh cilantro to infuse the sauce with bright flavor.
- Spoon the shrimp into crisp romaine leaves for lettuce wraps or tuck them into warm flour tortillas. Top with a drizzle of garlic cilantro sauce, sliced green onions if you like, and enjoy.
Notes
- Romaine leaves make a crisp, low-carb wrap, but flour tortillas give it a more filling, taco-style feel.
- Don’t overcook the shrimp — they should be just pink and tender.
- This dish pairs beautifully with avocado slices, pickled onions, or a squeeze of extra lime juice.
- Leftovers can be stored in an airtight container for up to 2 days.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 534Total Fat 25gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 20gCholesterol 319mgSodium 1747mgCarbohydrates 37gFiber 4gSugar 3gProtein 40g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
This cilantro lime shrimp wrap recipe is one of those dishes that always surprises people with how fast it comes together. It’s fresh, flavorful, and so easy to adjust to whatever mood or ingredients you have on hand. I love how it works just as well for a solo lunch as it does for a laid-back dinner with friends.
Once you try it, it’ll probably end up in your weekly rotation — just like it did in mine.
