Copycat Bonefish Grill Bang Bang Shrimp Lettuce Wraps
These Copycat Bonefish Grill Bang Bang Shrimp Lettuce Wraps feature crispy fried shrimp tossed in a creamy sweet-and-spicy bang bang sauce. Serve them in fresh lettuce cups with crunchy cabbage, carrots, green onions, and crispy rice noodles for an easy restaurant-inspired appetizer or light dinner.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 12 lettuce wraps 1x
- Category: Dinner
- Method: Frying
- Cuisine: American, copycat recipe
- Diet: Pescatarian
Ingredients
Scale
For the Bang Bang Sauce
- ½ cup mayonnaise
- ¼ cup Thai sweet chili sauce
- 1–2 teaspoons Sriracha, adjusted to taste
- 1 tablespoon fresh lime juice
- 1 teaspoon honey, optional
For the Crispy Shrimp
- 1 pound large raw shrimp, peeled and deveined with tails removed
- ½ cup buttermilk
- ¾ cup cornstarch
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- Vegetable, canola, or avocado oil, for frying
For the Lettuce Wraps
- 1 head iceberg lettuce, separated into 12 lettuce cups
- 1 cup shredded red cabbage
- ½ cup shredded carrots
- ⅓ cup thinly sliced green onions
- ¼ cup chopped fresh cilantro, optional
- 1 cup crispy rice noodles, optional
- Lime wedges, for serving
Instructions
- Add the mayonnaise, Thai sweet chili sauce, Sriracha, lime juice, and honey to a small bowl. Whisk until smooth and creamy. Taste and add more Sriracha if you prefer a spicier sauce. Refrigerate until needed.
- Carefully separate the iceberg lettuce into cups. Wash the leaves, pat them completely dry, and refrigerate until you are ready to assemble the wraps.
- Combine the shredded red cabbage, carrots, and half of the sliced green onions in a bowl. Set aside.
- Pat the shrimp dry with paper towels. Place the shrimp in a bowl and pour the buttermilk over them. Toss until evenly coated.
- Add the cornstarch, garlic powder, kosher salt, and black pepper to a shallow bowl. Stir to combine.
- Remove one shrimp at a time from the buttermilk, allowing the excess to drip off. Coat the shrimp completely in the cornstarch mixture and shake away any excess.
- Pour approximately one inch of oil into a deep skillet or Dutch oven. Heat the oil over medium-high heat until it reaches 350°F.
- Working in small batches, carefully add the shrimp to the hot oil. Fry for two to three minutes, turning as needed, until the shrimp are golden, crispy, and cooked through.
- Use a slotted spoon to transfer the shrimp to a wire rack or paper towel-lined plate. Allow the shrimp to cool for one to two minutes.
- Place the warm shrimp in a clean mixing bowl. Drizzle with enough bang bang sauce to lightly coat the shrimp, reserving the remaining sauce for serving. Gently toss until evenly coated.
- Add a small amount of the cabbage and carrot mixture to each lettuce cup. Top each one with two or three pieces of bang bang shrimp.
- Garnish with the remaining green onions, cilantro, crispy rice noodles, and an additional drizzle of bang bang sauce. Serve immediately with fresh lime wedges.
Notes
- Do not add the bang bang sauce until immediately before serving. The crispy shrimp coating will soften as it sits in the sauce.
- Keep the lettuce refrigerated until assembly so the leaves remain cold and crisp.
- Fry the shrimp in small batches to prevent the oil temperature from dropping.
- Adjust the amount of Sriracha to make the sauce mild or spicy.
- Butter lettuce or small romaine leaves may be used instead of iceberg lettuce.
- For a shortcut, prepare frozen popcorn shrimp according to the package directions and toss it with the homemade bang bang sauce.
- This is a copycat recipe inspired by Bonefish Grill. It is not affiliated with or endorsed by the restaurant.
Air Fryer Instructions
Preheat the air fryer to 400°F. Coat the basket generously with cooking spray.
Arrange the coated shrimp in a single layer without overcrowding the basket. Spray the tops lightly with cooking oil.
Air fry for six to eight minutes, turning halfway through, until the shrimp are crispy and cooked through. Toss with the bang bang sauce immediately before serving.
Find it online: https://www.firsthomelovelife.com/spicy-shrimp-lettuce-wraps/