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!
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
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 straight away with lime wedges. Tastes good warm, cold and at room temperature.
So you have a lettuce cup recipe you love? Feel free to share it below with me.