5-Ingredient Chipotle-Lime Shrimp Lettuce Cups Recipe

If you’re joining the #januarywhole30 or trying the #5ingredientwhole30 challenge this month, remember a simple truth: dinner doesn’t need to be elaborate to be satisfying. Meals can be straightforward, quick, and still full of flavor. Cooking can feel like a chore on busy days or while following a dietary reset, so give yourself permission to keep things easy. Ground meat in lettuce cup tacos, a store-bought rotisserie chicken with a big salad, or quick shrimp in a hot skillet are all perfectly valid weeknight options. These 5-Ingredient Chipotle-Lime Shrimp Lettuce Cups were created with exactly that idea in mind — minimal ingredients, minimal fuss, and a bright, delicious result.

This recipe combines shrimp, lime, garlic, chipotle hot sauce, and a little fat to make light, punchy lettuce cups in about twenty minutes. They’re ideal for busy weeknights when you want a meal that feels fresh but requires very little prep. The flavors are bright and tangy from lime, savory from garlic and ghee (or avocado oil), with a smoky-spicy kick from chipotle hot sauce. Serve them in bibb lettuce leaves and finish with cilantro and lime wedges if you like. Quick, healthy, and adaptable — these cups are a reliable go-to when time is short.

Note: For the purposes of the 5-ingredient challenge, pantry basics like salt, pepper, oil, and simple garnishes are not counted toward the five ingredients. This keeps things flexible while still encouraging simplicity.

5-Ingredient Chipotle-Lime Shrimp Lettuce Cups

Ingredients

• 1 lb peeled, deveined, tail-off large shrimp, sliced in half lengthwise
• 1/2 tsp freshly cracked black pepper
• 1 tsp kosher salt
• 2 tbsp ghee (or avocado oil)
• 2 cloves garlic, minced
• 1 tsp lime zest (or the zest of 1/2 lime)
• 3 tbsp chipotle hot sauce (use a compliant brand you like)
• 2 tbsp lime juice (about the juice of 1 lime)
• 1 head bibb lettuce, leaves separated for serving
• Fresh cilantro leaves, optional for serving
• Extra lime wedges, optional for serving

Instructions

1. Slice the shrimp in half lengthwise if they are large. Season with kosher salt and freshly cracked black pepper, then toss to coat evenly.
2. Heat 2 tablespoons ghee or avocado oil in a large skillet over medium-high heat.
3. Add the shrimp to the skillet in a single layer. Cook until just opaque and cooked through, about 3 to 4 minutes, turning once halfway through to ensure even cooking.
4. Reduce heat slightly, then add minced garlic, lime zest, and the chipotle hot sauce. Toss everything together and cook for 1 to 2 more minutes until the garlic is fragrant and the sauce is warmed through.
5. Remove the skillet from heat and stir in the lime juice. Taste and adjust seasoning if needed.
6. Spoon the shrimp into bibb lettuce leaves, top with cilantro if desired, and serve with extra lime wedges on the side. Enjoy immediately.

Tips and Variations

• Use avocado oil instead of ghee to keep the recipe dairy-free.
• Swap bibb lettuce for butter lettuce or romaine hearts if you prefer sturdier cups.
• For more crunch, add thinly sliced radish or cucumber as a topping.
• If you like extra heat, add a pinch of smoked paprika or more chipotle sauce to taste.

Nutrition

Nutrition information is an approximation.

• Calories: 346 kcal
• Carbohydrates: 7 g
• Protein: 46 g
• Fat: 16 g
• Saturated Fat: 10 g
• Polyunsaturated Fat: 1 g
• Monounsaturated Fat: 5 g
• Trans Fat: 0.01 g
• Cholesterol: 404 mg
• Sodium: 1950 mg
• Potassium: 700 mg
• Fiber: 1 g
• Sugar: 1 g
• Vitamin A: 76 IU
• Vitamin C: 30 mg
• Calcium: 169 mg
• Iron: 2 mg

Additional Info

Author: Alex Snodgrass

Servings: 2 people

Calories per serving: 346