Crispy Onion Shrimp Lettuce Tacos

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Crispy Onion Shrimp Lettuce Tacos

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!

Prep Time5

Cook Time5

Total Time10

Course: Appetizer, Dinner, Lunch

Cuisine: Fusion, Mexican-Inspired

Servings: tacos

Calories: 96kcal

Author: Irina

Equipment

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

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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.

Nutrition