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Crispy Firecracker Shrimp Lettuce Wraps Easy Recipe with Sriracha Mayo

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These crispy firecracker shrimp lettuce wraps feature perfectly crunchy shrimp coated in a spicy-sweet firecracker sauce and creamy sriracha mayo, all wrapped in fresh butter lettuce for a quick, flavorful meal.

Ingredients

Scale
  • 1 lb (450g) medium shrimp, peeled and deveined (tail-on or off, your choice)
  • 1 cup (120g) all-purpose flour
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 large egg, beaten
  • Vegetable oil, for frying (about 2 cups / 475ml)
  • 1/4 cup (60ml) sweet chili sauce
  • 1 tbsp soy sauce
  • 1 tbsp honey
  • 1 tsp rice vinegar
  • 1/2 tsp crushed red pepper flakes
  • 1/2 cup (120g) mayonnaise
  • 2 tbsp sriracha sauce
  • 1 tsp lime juice
  • 1 head butter or Bibb lettuce, leaves separated and washed
  • 1/2 cup shredded carrots (optional)
  • 2 green onions, thinly sliced
  • Fresh cilantro leaves, for garnish

Instructions

  1. Pat the shrimp dry with paper towels to remove moisture and set aside.
  2. In a large bowl, combine flour, garlic powder, smoked paprika, salt, and black pepper; stir well.
  3. In a separate bowl, whisk the egg until smooth.
  4. Dip each shrimp first into the beaten egg, then coat evenly in the flour mixture; shake off excess flour. For extra crispiness, repeat the egg and flour step once more.
  5. Pour about 2 cups of vegetable oil into a deep skillet or wok and heat over medium-high heat until oil reaches 350°F (175°C).
  6. Carefully add coated shrimp in batches to avoid overcrowding; fry for 2-3 minutes until golden brown and crispy, turning once. Remove shrimp with a slotted spoon or tongs and drain on paper towels.
  7. While frying, whisk together sweet chili sauce, soy sauce, honey, rice vinegar, and crushed red pepper flakes in a small bowl.
  8. Transfer fried shrimp to a large bowl and toss gently with the firecracker sauce to coat evenly.
  9. In a small bowl, mix mayonnaise, sriracha, and lime juice until smooth; adjust spiciness as desired.
  10. Lay out lettuce leaves on a serving platter. Spoon firecracker shrimp into each leaf, drizzle with sriracha mayo, and top with shredded carrots, green onions, and fresh cilantro.
  11. Serve immediately for best crunch.

Notes

Dry shrimp thoroughly before coating to ensure crispiness. Maintain oil temperature at 350°F to avoid soggy or burnt shrimp. Fry in small batches to keep oil temperature steady. For extra crunch, double dredge shrimp in egg and flour. Toss shrimp lightly in sauce or drizzle sauce to keep coating crispy. Leftovers should be stored separately and reheated gently to maintain crispiness.

Nutrition

Keywords: firecracker shrimp, lettuce wraps, sriracha mayo, crispy shrimp, quick shrimp recipe, spicy shrimp, appetizer, finger food

Find it online: https://spoonette.com/crispy-firecracker-shrimp-lettuce-wraps-easy-recipe-with-sriracha-mayo/