These Crispy Onion Shrimp Lettuce Tacos are the perfect quick appetizer, made with just 5 simple ingredients that come together in minutes. They're definitely an easy go-to for last-minute gatherings or when you need a fast, tasty addition to a fancier meal. Simple, flavorful, and ready in no time!
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If you’re in the mood for something light, flavorful, and incredibly easy to prepare, this recipe is perfect for you. The combination of fresh shrimp, aioli, and crispy onions creates an explosion of flavor with every bite – it is absolutely delicious!
Like our Red Cabbage and Mango Slaw, this dish is a lifesaver when you’re hosting a celebration or dinner party and need something unique that doesn’t require much effort. It comes together quickly but looks and tastes impressive enough to steal the show on your table.
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Ingredients
- Lettuce: Choose crisp, fresh lettuce leaves for the wraps. Butter/Boston lettuce or romaine works well, providing a nice crunch and a sturdy base. I personally prefer butter lettuce and I usually use it in all lettuce wrap recipes, including my Tuna Salad Lettuce Wraps.
- Shrimp: Medium to, ideally, large shrimp (21-30 shrimp per pound) would be the best size for this recipe. This size is substantial enough to have great flavor and texture, but still easy to chop into bite-sized pieces. Large shrimp tend to have more flavor and a better texture than smaller ones.
- Spicy Aioli: Or regular, mild aioli, if you prefer. The spicy one is typically made with a mayonnaise base, garlic, and added spices like sriracha, chili, or cayenne to give it that signature kick. You can make your own mayo or aioli or use store-bought. Aiolo is available in grocery stores, usually in the condiment aisle next to mayonnaise and sauces.
- Crispy Onions: Add crunch and a savory, slightly salty taste. They are thinly sliced onions that are breaded or battered and fried until golden brown and crispy. These onions come pre-made and require no preparation! I always use them and absolutely love adding them to dishes like my Sweet and Crunchy Beet Salad recipe and our family's favorite breakfast, Broccoli Microgreens Breakfast Sandwich.
see the full list of ingredients and quantities in the recipe card at the bottom of the post
Substitutions and variations
- Shrimp: Use small pieces of grilled or sautéed chicken, or rotisserie chicken. Or, swap shrimp for grilled fish like tilapia or cod for a fish taco variation.
- Spicy Aioli: You can also use spicy mayo by mixing mayonnaise with sriracha or hot sauce.
- Crispy Onions: You can also use Tortilla Strips or salad noodles.
- Lettuce Wraps: If you prefer something more substantial, swap the lettuce for soft tortillas and turn it into a traditional taco, like these Beef and Popcorn Shrimp Tacos.
- Add Toppings: Add slices of avocado or a dollop of our Quick Blender Guacamole for extra creaminess. You can also add fresh cilantro and a squeeze of lime for extra freshness and brightness.
- Sauce Variations: Use chipotle mayo, honey sriracha (mix a little honey with sriracha for a sweet and spicy contrast). For a Mediterranean twist, top your shrimp tacos with tangy tzatziki sauce. Some Cilantro Lime Tahini Sauce would also work great.
Preparation
STEP 1: Cook the shrimp
Heat a non-stick pan over medium heat with oil. Cook the shrimp for about 2 minutes per side until they turn pink and opaque. Transfer them onto a cutting board.
STEP 2: Chop the shrimp
Let the shrimp cool slightly, then chop them into smaller bite-sized pieces and place them in a small mixing bowl.
STEP 3: Toss in spicy aioli
Add the spicy aioli to the bowl with the shrimp and stir until well-coated.
STEP 4: Assemble the tacos
Place the lettuce leaves in taco holders or on a serving platter and fill each lettuce taco with the mayo-coated shrimp, then top with crispy onions.
Top Tips
- Don’t Overcook the Shrimp: Shrimp cooks quickly. Remove them from the heat as soon as they turn pink and opaque to prevent them from becoming rubbery.
- Choose crisp, fresh lettuce leaves for the wraps.
- Add the crispy onions just before serving to maintain their crunch. You can also serve them on the side for guests to add as they like.
- Prepare the spicy aioli and cook the shrimp in advance. Just toss everything together and assemble the tacos right before serving to save time.
Frequently Asked Questions
Yes, you can use frozen shrimp. Just make sure to thaw them completely before cooking by placing them in the fridge overnight or by running them under cold water until they thaw. Pat them dry before cooking to ensure they sear properly.
Make sure to pat the lettuce dry after washing it. Also, avoid overfilling the wraps with sauce or shrimp. Make sure to fill them right before serving.
Yes! Grilling the shrimp adds a smoky flavor that complements the spicy aioli and crispy onions. Just be careful not to overcook them—shrimp typically only need 2-3 minutes per side on the grill.
Serving suggestions
Serve the Crispy Onion Shrimp Lettuce Tacos at room temperature, in a taco stand, or on a platter. It's wonderful as an appetizer next to other simple appetizers, such as this Asparagus in Smoked Salmon and Cucumber, the Caprese Salad With Microgreens, or these Fig and Pear Prosciutto Wraps. A nice dinner party salad can be served alongside the lettuce tacos and other appetizers. Try making this Olivier Salad with Cucumbers and/or our Chicken Salad with Apples and Cranberries.
Other ground meat recipes
If you tried this Crispy Onion Shrimp Lettuce Tacos or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Recipe
Crispy Onion Shrimp Lettuce Tacos
Equipment
- Taco Holders optional
Ingredients
- 1 tablespoon olive oil
- 1 lb. large shrimp peeled, tail off, deveined
- 2 tablespoons spicy aioli store-bought or homemade
- 8 lettuce leaves butter/Boston lettuce is best
- ½ cup crispy onions store-bought or homemade
Instructions
- Heat a non-stick pan over medium heat with oil. Cook the shrimp for about 2 minutes per side until they turn pink and opaque. Transfer them onto a cutting board.1 tablespoon olive oil, 1 lb. large shrimp
- Let the shrimp cool slightly, then chop them into smaller bite-sized pieces (about 3 pieces per shrimp) and place them in a small mixing bowl.
- Add the spicy aioli to the bowl with the shrimp and stir until well-coated.2 tablespoons spicy aioli
- Place the lettuce leaves in taco holders or on a serving platter and fill each lettuce taco with the mayo-coated shrimp, then top with crispy onions.8 lettuce leaves, ½ cup crispy onions
Notes
- Don’t Overcook the Shrimp: Shrimp cooks quickly. Remove them from the heat as soon as they turn pink and opaque to prevent them from becoming rubbery.
- Choose crisp, fresh lettuce leaves for the wraps.
- Add the crispy onions just before serving to maintain their crunch. You can also serve them on the side for guests to add as they like.
- Prepare the spicy aioli and cook the shrimp in advance. Just toss everything together and assemble the tacos right before serving to save time.
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