Bang Bang Shrimp Lettuce Wraps

This is one of those recipes I call “stupid easy” — quick to make and impossibly tasty. These Bang Bang Shrimp Lettuce Wraps are simple enough for a busy weeknight, yet flavorful enough to serve as an appetizer when you have guests. The combination of lightly seared shrimp and a creamy, slightly spicy bang bang sauce wrapped in crisp butter lettuce is bright, fresh, and addictive.

The whole recipe comes together in about 20 minutes: roughly 10 minutes to prep and 10 minutes to cook. It’s a great option if you want something light, protein-forward, and low-carb without sacrificing flavor. If you enjoy these, you might also like a Thai-inspired shrimp lettuce wrap variation such as Thai Red Curry Shrimp Lettuce Wraps.

Serves

2 (easily scaled up for more)

Summary

Quick Whole30-friendly bang bang shrimp lettuce wraps that are crisp, saucy, and satisfying. Perfect for busy nights or entertaining.

Prep & Cook Time

Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes

Ingredients

Main

1 lb peeled, deveined, tail-off shrimp
1–2 tbsp cooking oil (avocado oil recommended)
Salt and pepper, to taste

For the Sauce

1/2 cup mayonnaise (use a Whole30-compliant or homemade mayo if desired)
2 cloves garlic, minced
2 tsp harissa (adjust based on heat preference)
1 tsp fish sauce
2 tsp fresh lime juice
Salt and pepper, to taste

For Serving

1/4 cup sliced scallions (green part only)
1/4 cup fresh cilantro leaves (or cilantro microgreens)
6–8 butter lettuce leaves

Instructions

Make the bang bang sauce: In a small bowl, whisk together the mayonnaise, minced garlic, harissa, fish sauce, lime juice, and a pinch of salt and pepper. Taste and adjust seasoning. Set aside while you cook the shrimp.
Prepare the shrimp: Pat the shrimp dry with paper towels. Season them evenly with salt and pepper.
Heat the skillet: Place a large skillet over medium-high heat. Add enough oil to lightly coat the bottom of the pan and allow it to heat until shimmering.
Cook the shrimp: Arrange the shrimp in a single layer without overcrowding the pan — work in batches if needed. Sear the shrimp until they develop a light golden crust and are opaque through the center, about 3–4 minutes per side depending on size.
Finish with sauce: Once the shrimp are cooked, leave them in the warm skillet off the heat. Spoon in the desired amount of bang bang sauce and gently toss so the shrimp are evenly coated.
Assemble the wraps: Spoon sauced shrimp into butter lettuce leaves and top with sliced scallions and cilantro. Serve immediately so the lettuce stays crisp.
Enjoy: These are best eaten fresh, while the shrimp are warm and the lettuce is cool and crunchy.

Tips and Variations

– If you prefer less heat, reduce the harissa or swap for a milder chili paste. For more heat, increase the harissa or add a dash of hot sauce.

– To make this recipe gluten-free and Whole30-compliant, ensure your mayonnaise and fish sauce contain no added sugars or gluten-containing ingredients.

– Swap butter lettuce for romaine or bibb lettuce if you want a slightly sturdier wrap. For a grain-free bowl, serve the sauced shrimp over cauliflower rice instead of in lettuce cups.

– Add texture with thinly sliced cucumber, shredded carrot, or pickled red onion for brightness and crunch.

– Leftover shrimp can be stored in an airtight container in the refrigerator for up to 2 days, but note the shrimp are best when freshly cooked. The sauce can be made ahead and refrigerated for up to 3–4 days.

Why this recipe works

The success of these wraps comes down to simple contrasts: warm, savory shrimp coated in a cool, creamy, slightly spicy sauce served in crisp lettuce. Quick searing keeps the shrimp tender while building a bit of texture on the surface. The lime juice and cilantro brighten the dish so each bite feels fresh rather than heavy.