These Copycat Bonefish Grill Bang Bang Shrimp Lettuce Wraps combine crispy shrimp, crunchy vegetables, and creamy sweet-and-spicy bang bang sauce inside cool lettuce cups. They have everything you love about the famous restaurant appetizer, transformed into a fresh and easy dinner you can make at home.
If you love Bonefish Grill’s Bang Bang Shrimp, wait until you try serving those crispy, saucy shrimp inside cold iceberg lettuce leaves. The combination of hot shrimp, creamy sauce, crunchy cabbage, and crisp lettuce makes every bite incredibly satisfying.
These shrimp lettuce wraps come together in about 30 minutes and can be served as an appetizer, light lunch, or easy weeknight dinner.
More Shrimp Recipes You’ll Love
Copycat Bonefish Grill Bang Bang Shrimp Lettuce Wraps
Bonefish Grill is known for its crispy Bang Bang Shrimp tossed in a creamy sauce made with sweet chili sauce and just enough heat. This copycat version uses that same irresistible flavor combination but turns the shrimp into handheld lettuce wraps.
The original version of this recipe was one of the earliest recipes published here on First Home Love Life. It featured shrimp, crunchy vegetables, Sriracha, and a creamy dressing served in iceberg lettuce. Updating it with a crispy coating and classic bang bang sauce makes it even better—and gives it the flavor of a favorite restaurant appetizer.
Why You’ll Love This Recipe
- Inspired by Bonefish Grill Bang Bang Shrimp
- Ready in approximately 30 minutes
- Crispy, creamy, sweet, and spicy
- Easy to adjust for different heat preferences
- Serve it as an appetizer or light dinner
- Uses simple grocery-store ingredients
- Easy to prepare in the air fryer or on the stovetop
Ingredients for Bang Bang Shrimp Lettuce Wraps
Shrimp:
- Large shrimp: Use peeled and deveined shrimp with the tails removed.
- Buttermilk: Helps the coating stick and keeps the shrimp tender.
- Cornstarch: Creates a light, crispy coating similar to restaurant-style shrimp.
- Garlic powder: Adds extra flavor to the breading.
- Salt and black pepper: Seasons the shrimp before frying.
- Oil: Use a neutral oil with a high smoke point, such as vegetable, avocado, or canola oil.
Bang Bang sauce:
- Mayonnaise: Creates the rich, creamy base.
- Thai sweet chili sauce: Adds sweetness, garlic flavor, and mild heat.
- Sriracha: Gives the sauce its spicy kick.
- Lime juice: Brightens the sauce and balances the richness.
- Honey: Optional, but helpful if you prefer a slightly sweeter sauce.
Lettuce wraps:
- Iceberg lettuce: Its cold, crisp leaves are sturdy enough to hold the shrimp.
- Shredded red cabbage: Adds color and crunch.
- Shredded carrots: Bring sweetness and texture.
- Green onions: Add a mild onion flavor.
- Cilantro: Optional, but delicious with the sweet chili sauce.
- Crispy rice noodles: Optional for even more restaurant-style crunch.
How to Make Copycat Bang Bang Shrimp Lettuce Wraps
1. Make the bang bang sauce
Whisk the mayonnaise, Thai sweet chili sauce, Sriracha, lime juice, and honey together in a small bowl.
Taste the sauce and add more Sriracha if you want it spicier. Set the sauce aside while you prepare the shrimp.
2. Prepare the lettuce and vegetables
Carefully remove the outer leaves from the head of iceberg lettuce. Wash the leaves and pat them completely dry.
Keep the lettuce refrigerated until you are ready to assemble the wraps. Cold lettuce creates the best contrast with the warm, crispy shrimp.
Combine the shredded cabbage, carrots, and green onions in a small bowl.
3. Coat the shrimp
Pat the shrimp dry with paper towels. Place them in a bowl and pour the buttermilk over the top.
In a separate shallow bowl, combine the cornstarch, garlic powder, salt, and black pepper.
Lift each shrimp out of the buttermilk, allow the excess to drip off, and coat it thoroughly in the cornstarch mixture.
4. Cook the shrimp
Heat approximately one inch of oil in a deep skillet over medium-high heat. The oil should reach about 350°F.
Working in batches, fry the shrimp for two to three minutes, turning as needed, until golden, crispy, and completely cooked through.
Transfer the cooked shrimp to a paper towel-lined plate or wire rack. Avoid overcrowding the skillet because this can lower the temperature of the oil and make the shrimp soggy.
5. Add the bang bang sauce
Allow the shrimp to cool for one or two minutes. Place them in a clean mixing bowl and drizzle with the prepared bang bang sauce.
Gently toss until the shrimp are lightly coated. Reserve some of the sauce for drizzling over the finished lettuce wraps.
6. Assemble the lettuce wraps
Place a small amount of shredded cabbage and carrots inside each lettuce leaf. Add two or three pieces of bang bang shrimp.
Finish with sliced green onions, cilantro, crispy rice noodles, and an extra drizzle of bang bang sauce. Serve immediately with lime wedges.
Can I Make Bang Bang Shrimp in the Air Fryer?
Yes. Preheat the air fryer to 400°F and generously coat the basket with nonstick cooking spray.
Arrange the coated shrimp in a single layer, leaving room between each piece. Spray the tops of the shrimp lightly with cooking oil.
Air fry for six to eight minutes, turning halfway through, until the coating is crisp and the shrimp are cooked through. The exact cooking time will depend on the size of your shrimp and your air fryer.
Toss the cooked shrimp with the sauce immediately before serving.
How Spicy Is Bang Bang Sauce?
Bang bang sauce is usually mildly spicy. Thai sweet chili sauce provides sweetness and gentle heat, while Sriracha gives it a stronger kick.
For mild lettuce wraps, use one teaspoon of Sriracha. For spicier shrimp, increase it to one tablespoon or add more to taste.
You can also serve additional Sriracha on the side so everyone can control the heat in their own lettuce wraps.
The Best Lettuce for Shrimp Lettuce Wraps
Iceberg lettuce is my first choice because it is cold, crisp, sturdy, and easy to shape into cups.
Butter lettuce is another good option. Its leaves are softer and easier to fold, although they may not hold as much filling.
Romaine hearts can also be used. They will make longer, narrower lettuce boats instead of traditional cups.
Regardless of the variety, wash and thoroughly dry the leaves before assembling the wraps. Excess water can make the shrimp coating soggy.
Make It Your Own
- Add thinly sliced cucumber for more crunch.
- Top the wraps with chopped peanuts or cashews.
- Replace the cilantro with fresh parsley if you do not care for cilantro.
- Add sliced avocado for a creamy variation.
- Serve the shrimp over shredded lettuce as a bang bang shrimp salad.
- Use flour or corn tortillas to make bang bang shrimp tacos.
- Serve the shrimp and vegetables over rice for an easy shrimp bowl.
- Use frozen popcorn shrimp when you need a faster shortcut.
- Replace the shrimp with crispy chicken pieces.
What to Serve with Bang Bang Shrimp Lettuce Wraps
These lettuce wraps work well as a light meal on their own. For a larger dinner, serve them with:
They also make an excellent appetizer for a restaurant-inspired dinner at home.
PrintCopycat 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
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.
How to Store Leftovers
Store the cooked shrimp, sauce, vegetables, and lettuce in separate airtight containers.
The shrimp can be refrigerated for up to two days. Reheat it in an air fryer or 375°F oven until hot and crispy. Avoid reheating the shrimp in the microwave because the coating will become soft.
Wait to add the bang bang sauce until after reheating. Assemble the lettuce wraps immediately before serving so the lettuce remains crisp.
Frequently Asked Questions
Is Bang Bang Shrimp the same as firecracker shrimp?
No. Bang bang shrimp is typically coated in a creamy sauce made with mayonnaise, Thai sweet chili sauce, and Sriracha. Firecracker shrimp usually has a thinner, stickier sauce that is less creamy.
Can I use frozen shrimp?
Yes. Thaw the shrimp completely and pat it very dry before adding the buttermilk and coating. Removing excess moisture will help the cornstarch adhere properly.
Can I use precooked shrimp?
Raw shrimp produces the best texture because it cooks as the outside becomes crispy. Precooked shrimp can become rubbery when fried again.
Can these shrimp lettuce wraps be made ahead?
You can prepare the sauce, vegetables, and lettuce several hours in advance. Keep everything refrigerated in separate containers. For the crispiest results, cook and sauce the shrimp immediately before serving.
Can I make this recipe gluten-free?
Yes. Cornstarch is naturally gluten-free, but check the labels on the Thai sweet chili sauce, Sriracha, and other packaged ingredients to verify that they are certified gluten-free.
Final Thoughts
These Copycat Bonefish Grill Bang Bang Shrimp Lettuce Wraps deliver the perfect combination of crispy shrimp, creamy sweet chili sauce, crunchy vegetables, and refreshing lettuce.
They are easy enough for a weeknight dinner but feel special enough to serve when friends come over. Once you see how quickly bang bang sauce comes together at home, you may start putting it on everything from chicken and tacos to rice bowls and salads.
Save this recipe for the next time you are craving Bonefish Grill Bang Bang Shrimp without the restaurant trip.
