Ingredients
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3 bell peppers in mixed colors (about 450 g total), cut into 1/2-inch strips
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1 large onion (about 150 g), halved and cut into 1/2-inch wedges
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2 tbsp (27 g) olive oil, divided
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1 tbsp (8 g) chili powder
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1 tsp ground cumin
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1 tsp smoked paprika
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1/2 tsp garlic powder
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1/2 tsp dried oregano
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1/2 tsp salt
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1 1/4 lb (567 g) raw large shrimp, peeled and deveined, thawed and patted dry (choose a bag whose label lists only shrimp, or shrimp and salt — some frozen shrimp are treated with sodium phosphates)
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2 tbsp (30 ml) fresh lime juice, from 1 lime
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3/4 cup (170 g) plain 2% Greek yogurt, such as FAGE Total 2%
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1 tsp lime zest plus 1 tbsp lime juice, from a second lime
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1 small garlic clove, finely grated
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Pinch of salt
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1/4 cup chopped fresh cilantro
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1 large head butter lettuce (about 170 g), separated into 12 cup-shaped leaves
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Optional: 1 jalapeño, thinly sliced
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For serving: lime wedges
Allergens Contains: Shellfish (shrimp), milk (Greek yogurt).
Instructions
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1
Set a large rimmed sheet pan on the middle rack and heat the oven to 450°F with the pan inside. While it heats, stir together the chili powder, cumin, smoked paprika, garlic powder, oregano and 1/2 tsp salt.
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2
Toss the peppers and onion in a large bowl with 1 1/2 tbsp of the oil and two-thirds of the spice mix. Carefully pull out the hot pan, spread the vegetables in one layer — they should sizzle on contact — and roast 10 minutes, until the onion edges char and the peppers slump.
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3
Meanwhile, stir the yogurt, lime zest, 1 tbsp lime juice, grated garlic and a pinch of salt into a smooth crema. Toss the shrimp with the remaining oil and spice mix.
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4
Push the vegetables to the edges, scatter the shrimp in a single layer in the middle, and roast 5 to 6 minutes, until the shrimp are pink and opaque all the way through and curled into loose C shapes, not tight O's.
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5
Squeeze the 2 tbsp lime juice over the pan, add the jalapeño if using, and toss everything with the cilantro. Taste and add a little more lime before salt — the acid usually finishes it. Spoon into the lettuce cups and top each with crema.
Meal Prep Tip
Mix the spice blend and the crema up to 3 days ahead; the crema keeps 4 days refrigerated. Leftover filling keeps 3 days, but reheat it only briefly — shrimp turn rubbery fast — or eat it cold over greens.
Storage & Food Safety
Cook shrimp until opaque throughout, or 145°F. Refrigerate leftovers at 40°F or below within 2 hours (1 hour above 90°F) and eat within 3 days. Thaw frozen shrimp in the fridge overnight or sealed under cold running water, never on the counter. For children under 4, cut the shrimp into small pieces and serve the filling on a plate rather than in a lettuce cup.
Make It Yours
Corn tortillas
Swap the lettuce for 2 warmed street-taco corn tortillas (4 1/2-inch, such as Mission Street Tacos) per serving. Adds about 60 calories and 12 g net carbs, to roughly 23 g net — no longer low-carb, but a fine complex-carb dinner with the protein built in.
Dairy-free
Replace the yogurt crema with half an avocado mashed with the lime zest, juice and a pinch of salt. Calories stay about the same; you lose about 4 g of protein per serving.
If you don't like shrimp
Use 1 1/4 lb boneless, skinless chicken thighs cut into 1/2-inch strips. Add them with the vegetables from the start and roast 13 to 15 minutes total, to 165°F. Protein stays about the same; adds roughly 50 calories per serving.
Lower-sodium
Leave the 1/2 tsp salt out of the spice mix and lean on the extra lime. Saves about 290 mg sodium per serving, bringing it near 290 mg.
Heartier
Add a quarter of an avocado, sliced, to each serving. Adds about 55 calories, 5 g fat and 2 g fiber, and barely moves the net carbs.
Nutrition
Per serving (about 400 g: 1 1/2 cups filling, 3 lettuce cups, 3 tbsp crema) — estimate, without the optional jalapeño (adds under 1 g net carbs) or tortillas.
Calories
280
Net Carbs
11g
Total Carbs
16g
Fiber
5g
Total Sugars
8g
Added Sugars
0g
Protein
36g
Fat
9g
Saturated Fat
2g
Sodium
600mg
Nutrition pending review by our registered dietitian — estimate only. Not medical advice.
Keywords
DinnerHigh ProteinSheet PanShrimp25 MinutesLow-Carb
