In a bowl, combine shrimp with olive oil, chili powder, smoked paprika, garlic powder, cumin, salt, pepper, and lime juice. Let sit for 10–15 minutes.
Cook the Shrimp:
Heat a skillet over medium-high heat. Sauté the shrimp for 2–3 minutes per side until fully cooked and pink. Add any leftover marinade to the skillet for extra flavor.
Prepare the Wraps:
Wash and dry the lettuce leaves. Arrange them on a plate.
Assemble:
Place 3–4 shrimp in each lettuce leaf. Top with avocado slices, diced tomatoes, cilantro, and any optional toppings you like.
Serve:
Fold the lettuce around the filling and enjoy immediately while warm.
Tips & Variations
Spice Level: Add a pinch of cayenne pepper or hot sauce if you like it spicy.
Extra Crunch: Top with shredded carrots or bell peppers.
Low-Carb Option: Serve with a side of cauliflower rice for a full meal.
