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Crispy Firecracker Shrimp Lettuce Cups Recipe with Spicy Sriracha Mayo

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A quick and easy appetizer featuring crispy fried shrimp served in fresh butter lettuce cups with a spicy sriracha mayo sauce. Perfect for entertaining and light meals.

Ingredients

Scale
  • 1 lb medium shrimp, peeled and deveined (fresh or frozen, thawed)
  • 1 cup all-purpose flour (or cornstarch for extra crispiness)
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • ½ tsp salt
  • ½ tsp black pepper
  • 2 large eggs, beaten
  • Vegetable oil for frying (peanut oil recommended)
  • ½ cup mayonnaise
  • 2–3 tbsp sriracha sauce
  • 1 tsp lime juice
  • 1 tsp honey or sugar
  • Pinch of garlic powder
  • 1 head butter lettuce or Boston lettuce (leaves separated and washed)
  • 2 green onions, thinly sliced
  • Fresh cilantro leaves (optional)
  • 1 small carrot, shredded (optional)

Instructions

  1. Rinse the peeled and deveined shrimp under cold water, then pat dry with paper towels. Set aside.
  2. In a shallow bowl, combine the all-purpose flour, garlic powder, smoked paprika, salt, and black pepper. In a separate bowl, beat the two eggs until smooth.
  3. Dip each shrimp first into the beaten eggs, letting excess drip off, then dredge thoroughly in the flour mixture. Place the coated shrimp on a plate and let rest for 5 minutes.
  4. Pour vegetable oil into a deep frying pan to a depth of about 2 inches. Heat over medium-high heat until oil reaches 350°F (175°C).
  5. Carefully lower shrimp into hot oil in batches, avoiding overcrowding. Fry for 2-3 minutes per batch, turning once, until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
  6. In a small bowl, whisk together mayonnaise, sriracha sauce, lime juice, honey, and garlic powder. Adjust seasoning to taste and refrigerate until needed.
  7. Lay out butter lettuce leaves on a serving tray. Place 3-4 crispy shrimp in each leaf, drizzle with spicy sriracha mayo, then top with sliced green onions, cilantro leaves, and shredded carrots if using.
  8. Serve immediately to enjoy the shrimp crispy and lettuce crunchy. If prepping ahead, keep fried shrimp and sauce separate until serving.

Notes

Pat shrimp dry thoroughly before coating to ensure crispiness. Fry in small batches to avoid overcrowding and maintain oil temperature. If shrimp lose crispness, reheat in a 350°F oven for 3-4 minutes. For gluten-free, substitute flour with almond or rice flour. Baking is a lighter alternative but less crispy.

Nutrition

Keywords: firecracker shrimp, lettuce cups, spicy sriracha mayo, appetizer, crispy shrimp, easy recipe, party food

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