Preheat your oven to 400°F (200°C) and line a sheet pan with foil or parchment paper.

In a medium bowl, combine the thawed shrimp with chili powder, lime juice, and olive oil. Toss until the shrimp are evenly coated.

Spread the chili-lime shrimp in a single layer on the prepared sheet pan and roast for about 8 minutes, or until pink.

Combine the sliced radishes and shredded cabbage in a bowl, tossing until well mixed to create the radish slaw.

In a blender, add avocado, a splash of lime juice, sriracha, and salt. Blend until smooth and creamy.

Assemble the wraps by spooning shrimp onto each lettuce leaf, topping with radish slaw and a drizzle of avocado sriracha crema.