Crisp-roasted shrimp tossed in a creamy, sweet-spicy bang bang sauce and served in cool, crunchy butter lettuce cups with carrot, scallion, cilantro and sesame for fresh texture and bright flavor.
Crisp-Baked Bang Bang Shrimp Wraps
Oven-roasting gives shrimp a light, crackly crust that dresses beautifully in a creamy sweet‑spicy sauce and bright, crunchy butter lettuce cups.
This is the kind of recipe that solves two kitchen problems at once: you want something fast and a little showy, but you don’t want to stand over a fryer. A quick toss with cornstarch and a hot sheet‑pan roast creates crisp, slightly bronzed edges without deep frying — finish briefly under the broiler if you want extra crunch. The whole thing comes together in about 20 minutes, which makes it perfect for busy weeknights or a casual get‑together where everyone can assemble their own cups.
The sauce is the soul of these cups: creamy mayonnaise tempered by sweet chili sauce, a hit of sriracha, a touch of honey and a squeeze of lime for brightness. It clings to the shrimp like a silk ribbon and balances the cool, snappy butter lettuce. Add matchstick carrots, scallions, cilantro and a scatter of toasted sesame for contrast — each bite should be creamy, spicy, tangy and refreshingly crisp.
Practical bits: pat the shrimp dry and spread them in a single layer so they roast instead of steam, and make the bang‑bang sauce ahead to save time. Toss the shrimp with sauce just before serving so they keep their crunch, or serve family style and let guests build their own cups. This is flexible — scale up for a crowd, swap garnishes to suit what’s in your fridge, and enjoy the best parts of fried shrimp without the fuss.
Ingredients
How to Make Sheet-Pan Bang Bang Shrimp Lettuce Cups
- Preheat the oven to 450°F (230°C). Line a rimmed sheet pan with parchment paper or a light coating of oil and set aside.
- Pat the shrimp dry with paper towels. In a large bowl, toss the shrimp with cornstarch, olive oil, salt, black pepper, garlic powder, and smoked paprika until evenly coated.
- Spread the shrimp in a single layer on the prepared sheet pan, leaving a little space between pieces so they roast instead of steam.
- Roast the shrimp for 8–10 minutes, tossing once halfway through; finish under the broiler for 1–2 minutes if you want extra crisp edges. Shrimp are done when opaque and firm.
- While the shrimp cook, whisk together mayonnaise, sweet chili sauce, sriracha, honey and the juice of the lime in a bowl; taste and adjust heat or sweetness to your preference.
- Transfer roasted shrimp to a medium bowl, spoon about three-quarters of the bang bang sauce over them and toss gently to coat; reserve the remaining sauce for drizzling.
- Prep the garnishes: shred the carrot, thinly slice the green onions, chop the cilantro, and separate butter lettuce leaves into cups.
- Assemble lettuce cups: place 3–4 shrimp in each butter lettuce leaf, drizzle with reserved sauce, top with shredded carrot, green onions, cilantro and a sprinkle of sesame seeds. Serve immediately with lime wedges.
Recipe Card
Sheet-Pan Bang Bang Shrimp Lettuce Cups
Crisp-roasted shrimp tossed in a creamy, sweet-spicy bang bang sauce and served in cool, crunchy butter lettuce cups with carrot, scallion, cilantro and sesame for fresh texture and bright flavor.
- Prep
- 15 min
- Cook
- 12 min
- Servings
- 4
Ingredients
Instructions
- Preheat the oven to 450°F (230°C). Line a rimmed sheet pan with parchment paper or a light coating of oil and set aside.
- Pat the shrimp dry with paper towels. In a large bowl, toss the shrimp with cornstarch, olive oil, salt, black pepper, garlic powder, and smoked paprika until evenly coated.
- Spread the shrimp in a single layer on the prepared sheet pan, leaving a little space between pieces so they roast instead of steam.
- Roast the shrimp for 8–10 minutes, tossing once halfway through; finish under the broiler for 1–2 minutes if you want extra crisp edges. Shrimp are done when opaque and firm.
- While the shrimp cook, whisk together mayonnaise, sweet chili sauce, sriracha, honey and the juice of the lime in a bowl; taste and adjust heat or sweetness to your preference.
- Transfer roasted shrimp to a medium bowl, spoon about three-quarters of the bang bang sauce over them and toss gently to coat; reserve the remaining sauce for drizzling.
- Prep the garnishes: shred the carrot, thinly slice the green onions, chop the cilantro, and separate butter lettuce leaves into cups.
- Assemble lettuce cups: place 3–4 shrimp in each butter lettuce leaf, drizzle with reserved sauce, top with shredded carrot, green onions, cilantro and a sprinkle of sesame seeds. Serve immediately with lime wedges.
Nutrition
- Carbohydrates
- 20
- Saturated Fat
- 3.5
- Sodium
- 900
- Fiber
- 2
- Unsaturated Fat
- 18
- Protein
- 34
- Fat
- 22
- Cholesterol
- 270
- Trans Fat
- 0
- Calories
- 445
- Sugar
- 10