Spicy shrimp lettuce wraps with Coconut-Lime Jicama Rice

Processed with MOLDIV
*whole 30 compliant*

Lettuce wraps are life changing. They are a cleaner, healthier alternative to a processed tortilla or wrap, and they are versatile. Here we have a Latin America vibe, with the chili powder, coconut, lime and Jicama. Each lettuce wrap has a breezy Caribbean taste perfectly suitable for noshing on the beach-or at least for closing your eyes and pretending that is where you are!

Jicama is a Mexican turnip, but you can substitute a normal turnip or cauliflower to the same effect


This recipe was taken from spiralized!



For the shrimp

  • 8oz, raw small shrimp, peeled and deveined
  • 1 tsp. chilli powder
  • ½ tsp. smoked paprika
  • 1 tbsp. coconut oil

For the jicama rice

  • 1 tbsp. coconut oil
  • 1 tbsp. minced garlic
  • ½ white onion, sliced or diced
  • 1 medium jicama, peeled, spiralized, then riced (or simply diced in a blender and drained)
  • Juice of 1 lime
  • 1 tbsp. coconut flakes
  • 8-10 lettuce leaves

(Optional extras: I added a few chilli flakes, but if you don’t want to make it spicy leave out these and the chilli powder. Personally I think it is a nice complement to the coconut lime jicama rice.)


  • Marinate the shrimp. Combine the shrimp, spices and olive oil in a bowl and toss to coat evenly. Place the refrigerator to chill while you continue cooking
  • Prepare the jicama rice. Heat the coconut oil in a frying pan, add the garlic and onion. Cook for 2-3 minutes or until the onions are translucent. Add the jicama rice, lime juice and coconut flakes and stir to combine. Cover the frying pan and cook for 5 minutes or until the jicama rice is cooked through and no longer crunchy.
  • Place another frying pan over a medium heat, add the marinated shrimp. Cook for 2-3 minutes until the shrimp is cooked through and pink
  • To assemble the wraps, place two/three tablespoons of the jicama rice in the middle of the lettuce leaf and top with a tablespoon of shrimp
  • Repeat and eat 🙂

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