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Crispy Bang Bang Shrimp Lettuce Wraps

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These crispy bang bang shrimp lettuce wraps combine spicy, creamy shrimp with fresh, crunchy lettuce for a quick, flavorful, and light meal perfect for weeknights or entertaining.

Ingredients

Scale
  • 1 pound medium shrimp, peeled and deveined (wild-caught preferred)
  • ½ cup all-purpose flour (can substitute with almond flour for gluten-free)
  • ½ cup cornstarch
  • 2 large eggs, beaten
  • About 2 cups vegetable or canola oil for frying
  • ½ cup mayonnaise
  • 3 tablespoons sweet chili sauce
  • 1 tablespoon sriracha or hot sauce
  • 1 teaspoon honey or sugar
  • 1 teaspoon rice vinegar or fresh lime juice
  • 1 head butter lettuce or iceberg lettuce, leaves separated and washed
  • Optional toppings: chopped green onions, fresh cilantro or parsley, shredded carrots or thin cucumber slices, sesame seeds

Instructions

  1. Rinse and pat the shrimp dry with paper towels.
  2. In a shallow bowl, whisk together the flour and cornstarch. Season lightly with salt and pepper if desired.
  3. Crack the eggs into another bowl and beat until smooth.
  4. Pour about 2 cups of oil into a skillet and heat over medium-high heat until it reaches 350°F (175°C).
  5. Dip each shrimp first into the egg wash, then dredge in the flour-cornstarch mixture, pressing lightly to cover evenly. Place coated shrimp on a plate.
  6. Carefully fry shrimp in batches in the hot oil for 2-3 minutes per side until golden and crispy. Use tongs to turn shrimp halfway through cooking.
  7. Remove shrimp with a slotted spoon and drain on paper towels or a wire rack.
  8. While frying, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar in a small bowl. Adjust heat and sweetness to taste.
  9. Toss the crispy shrimp gently in the bang bang sauce until well coated but not drenched.
  10. Arrange lettuce leaves on a serving platter. Spoon a few sauced shrimp into each leaf and top with optional chopped green onions, cilantro, and sesame seeds.

Notes

Pat shrimp dry thoroughly to ensure coating sticks and crisps properly. Maintain oil temperature around 350°F (175°C) to avoid greasy or burnt shrimp. Fry in batches to keep oil temperature steady. Sauce can be made ahead and refrigerated; stir before use. Baking is an option for a lighter version but will reduce crispiness.

Nutrition

Keywords: bang bang shrimp, lettuce wraps, crispy shrimp, spicy mayo sauce, quick dinner, easy recipe, gluten-free option, appetizer, seafood

Find it online: https://rowanrecipes.com/crispy-bang-bang-shrimp-lettuce-wraps-easy-homemade-recipe-for-fresh-flavor/