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Crispy Firecracker Shrimp Lettuce Wraps Easy Recipe with Sweet Chili Mayo

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Crispy Firecracker Shrimp Lettuce Wraps combine crunchy fried shrimp with cool iceberg lettuce and a spicy-sweet chili mayo for a quick, flavorful snack or light meal.

Ingredients

Scale
  • 1 pound medium shrimp, peeled and deveined
  • 1 head iceberg lettuce, leaves separated and washed
  • ½ cup all-purpose flour
  • ¼ cup cornstarch
  • 1 teaspoon baking powder
  • 1 large egg, room temperature
  • ¾ cup cold sparkling water
  • Salt and pepper to taste
  • Vegetable oil for frying
  • ¼ cup sweet chili sauce
  • ⅓ cup mayonnaise
  • 1 tablespoon fresh lime juice
  • ½ teaspoon garlic powder
  • 2 stalks green onions, thinly sliced
  • Optional: fresh cilantro leaves or sliced jalapeños

Instructions

  1. Rinse the shrimp under cold water and pat dry thoroughly with paper towels. Season lightly with salt and pepper. (5 minutes)
  2. In a mixing bowl, combine ½ cup all-purpose flour, ¼ cup cornstarch, 1 teaspoon baking powder, and a pinch of salt. In a separate bowl, whisk 1 large egg with ¾ cup cold sparkling water until frothy. Slowly add wet ingredients to dry while whisking gently until just combined. Batter should be light and airy. (10 minutes)
  3. Pour vegetable oil into a deep fryer or pan to a depth of about 2 inches. Heat to 350°F (175°C). Test by dropping a bit of batter in; it should sizzle and rise. (5-7 minutes)
  4. Dip each shrimp into the batter, letting excess drip off, then carefully place into hot oil. Fry in batches to avoid overcrowding for 2-3 minutes or until golden brown and crispy, flipping halfway if pan-frying. Remove with tongs or slotted spoon and drain on a wire rack. (15 minutes)
  5. In a small bowl, whisk together ⅓ cup mayonnaise, ¼ cup sweet chili sauce, 1 tablespoon lime juice, and ½ teaspoon garlic powder until smooth. Adjust lime or chili sauce to taste. (5 minutes)
  6. Lay out iceberg lettuce leaves on a serving platter. Spoon sweet chili mayo onto each leaf, add 3-4 crispy shrimp, and garnish with green onions and optional cilantro or jalapeños. (5 minutes)
  7. Serve immediately while shrimp is crispy and lettuce is crunchy.

Notes

Pat shrimp dry before battering to ensure crispiness. Use cold sparkling water in batter for a light, crackly crust. Maintain oil temperature at 350°F to avoid greasy or burnt shrimp. Assemble wraps just before serving to keep lettuce crisp. For gluten-free, substitute flour with rice or gluten-free flour. Baking option: bake at 425°F for 12-15 minutes, flipping halfway.

Nutrition

Keywords: shrimp lettuce wraps, firecracker shrimp, crispy shrimp, sweet chili mayo, quick shrimp recipe, easy appetizer, gluten-free shrimp wraps

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