Bang Bang Shrimp Lettuce Cups are the perfect option for gatherings or a light finger food snack. These are already Low-Carb, however, for a Clean Eating, Whole 30 approved and gluten-free option you can use Cooked Shrimps (small) instead of Shrimp Poppers. You can make these lettuce cups as a side to the Spicy Chicken Broccoli Fry.
Can you just see these sitting on a table at a potluck or BBQ? I love them!
Bang Bang Shrimp Lettuce Cups Recipe
What you need:
1 lb. of frozen Shrimp Popper or Popcorn Shrimp
1 head of Iceberg Lettuce, quartered, washed and leafed carefully separated
¼ cup of Thai Sweet Chili Sauce
¼ cup of Mayonnaise
2 tablespoons of Sriracha
2 tablespoons of Honey
Optional garnishes: sesame seeds, julienned carrots, chopped scallions, chopped cilantro, crushed peanuts
Makes 4
Related: Garlic Parmesan Chicken Recipe
How to make Bang Bang Shrimp Lettuce Cups
Cook the shrimp poppers as per the packet instructions. Usually, it is baked in a 450 F oven for 10 to 12 minutes, flipping once.
While the shrimp cooks, whisk together the Thai chili sauce, mayonnaise, honey and sriracha in a larger bowl until well combined.
Toss the cooked shrimp poppers in the prepared sauce. Mix well, making sure every shrimp poppers is well coated with the sauce.
Spoon the shrimp poppers into the lettuce cups and garnish with sesame seeds/ julienned carrots/ chopped scallions/ chopped cilantro/ crushed peanuts. Serve right away with lime wedges. It also tastes good warm, cold and at room temperature.
Do you have a lettuce cup recipe you love? Feel free to share it below with me.
Related: 101 Instant Pot Recipes for Busy Families
What You Need
- 1 lb Popcorn Shrimp
- 1 head Iceberg Lettuce quartered, washed and leafed carefully separated
- ¼ cup Thai Sweet Chili Sauce
- ¼ cup Mayonnaise
- 2 tablespoons Sriracha
- 2 tablespoons Honey
- Optional garnishes: sesame seeds julienned carrots, chopped scallions, chopped cilantro, crushed peanuts
Utensils
Directions
-
Cook the shrimp poppers as per the packet instructions. Usually, it is baked in a 450 F oven for 10 to 12 minutes, flipping once.
-
While the shrimp cooks, whisk together the Thai chili sauce, mayonnaise, honey and sriracha in a larger bowl until well combined.
-
Toss the cooked shrimp poppers in the prepared sauce. Mix well, making sure every shrimp poppers is well coated with the sauce.
-
Spoon the shrimp poppers into the lettuce cups and garnish with sesame seeds/ julienned carrots/ chopped scallions/ chopped cilantro/ crushed peanuts. Serve right away with lime wedges. It also tastes good warm, cold and at room temperature.
andrea says
Just started the Whole30 and I have been looking for recipes. I am so glad to grab this one I love shrimp with a kick.:)
Christina says
These look amazing! I love bang bang shrimp.
Jenni LeBaron says
I love shrimp lettuce cups, especially the extra crunch from the bang bang coating.
Chelsea Pearl says
This recipe is genius and looks super easy to recreate! I’m also obsessed with lettuce cups so this is perfect.
Wendy says
Mmmm….these sound sooo good. I can’t wait to make them so I added to my menu plan for next week.
Cat says
Need to try this recipe idea for sure!!