Firecracker Shrimp Lettuce Cups
These Firecracker Shrimp Lettuce Cups have crispy pan-fried shrimp coated in a sweet, spicy and sassy firecracker sauce stuffed in lettuce cups with fluffy coconut rice.
A fabulously light dinner with dynamite flavor.
The hardest part is deciding whether you can wait a moment while you assemble the lettuce cups, or if you just want to eat the shrimp straight out of the pan.
There is absolutely no judgement regarding your decision… I simply wanted to warn you.

How to make firecracker shrimp
Ingredients
For the coconut rice:
- Canned coconut milk. I highly suggest the full fat canned coconut milk (such as Thai Kitchen brand).
- Don’t use the “drinking” coconut milk you find in the plant-based milk alternative section, as it’s watered down and not a good subtitute for canned coconut milk.
- Jasmine rice. You can use any rice, but Jasmine works best here.
- You can use white or brown Jasmine rice, but brown will take much longer to cook than white (but also offers much more nutrition than white!).
For the firecracker sauce:
- Buffalo sauce. Like Frank’s Red Hot!
- Brown sugar. You can use dark or light – I prefer dark.
- Apple cider vinegar. This is something I keep in the pantry at all times, and so should you!
- Honey. I love the sweet combo of brown sugar and honey in this firecracker sauce.
- Onion and garlic powder. Get that classic rich onion and garlic flavor without having to chop!
- Cornstarch. To thicken the sauce.
For the shrimp:
- Shrimp. Get large or jumbo shrimp that is raw, deveined and peeled.
- Cornstarch. In this application, the cornstarch is to coat the shrimp so it can get crispy on the outside when sauteed.
- Oil. I like to use avocado, but canola would work, too.
For the lettuce cups:
- Bibb or Boston lettuce. These little heads of lettuce make for the best little cups to stuff full of firecracker shrimp.
- If you can’t find them, you can try romaine or iceberg – just tear the leaves into smaller lettuce cups.
- Green onions. As a delicious, fresh garnish.
- Lime. Squeeze a bit on each cup for something extra.
Equipment
- A cutting board and chef’s knife to chop.
- Dry and wet measuring cups and spoons.
- A saucepan and wooden spoon to make the rice.
- A medium glass bowl and whisk to make the sauce.
- A plate and paper towel to try off the shrimp.
- A Ziploc bag to shake the shrimp and cornstarch together.
- A large skillet and tongs to cook the shrimp.
- Plates and spoons for assembling and serving the cups.
Step-by-Step Instructions
- To make the coconut rice: Add the water and coconut milk to a medium saucepan and bring to a simmer.
- Add the rice and salt, stir and bring to a simmer, then reduce heat to medium-low and place a lid on the pan.
- Cook, stirring occasionally, about 20-25 minutes or until water is absorbed and rice is al dente. Set aside to slightly cool.
- To make the firecracker sauce: In a medium bowl, whisk together all sauce ingredients until combined. Set aside.
- To coat the shrimp: Pat the shrimp dry with paper towel.
- Place the cornstarch in a large Ziploc bag. Sprinkle half of the salt and black pepper on the shrimp, then add the remaining salt and black pepper to the Ziploc bag; shake to combine.
- Add the shrimp to the bag, zip to close, then shake until well-coated.
- To cook the shrimp: Heat oil to medium heat in a large skillet.
- Use tongs to add the cornstarch-coated shrimp to the pan. Cook 1-2 minutes per side or until lightly browned and crispy.
- Add the firecracker sauce to the pan and bring to a simmer until thickened, about 1-2 minutes, stirring constantly to coat the shrimp.
- To assemble the lettuce cups: Scoop 1-2 tablespoons of coconut rice into each lettuce cup.
- Top with 3-4 shrimp and a bit of sauce and sprinkle with a few sliced green onions.
- Serve immediately with lime wedges.
Substitutions and Alternatives
- To make gluten free: This recipe is naturally gluten free, just be sure any packaged or prepared products you purchase (such as hot sauce) are certified gluten free.
- To make dairy free: This recipe is naturally dairy free!
- To make vegetarian/vegan: Try this recipe with tofu instead of shrimp.
Other Summer Recipes
- Ricotta & Beef Zucchini Roll-Ups
- Strawberry Basil Bruschetta
- Caprese Pesto Pasta Salad
- Berry Chicken Salad with Balsamic Vinaigrette
- Spicy Tuna Cucumber Sushi Rolls
- Peach Guacamole
Firecracker Shrimp Lettuce Cups
Crispy shrimp coated in a sassy firecracker sauce stuffed in lettuce cups with coconut rice and topped with green onion and lime.
- Prep Time: 15-20 mins
- Cook Time: 15-20 mins
- Total Time: 30-40 mins
- Yield: Serves 4
- Category: Dinner
- Method: Stove-Top
- Cuisine: American
Ingredients
Coconut Rice:
- ¾ cup water
- ½ cup full fat canned coconut milk
- ⅓ cup Jasmine rice
- ¼ teaspoon coarse salt
Firecracker Sauce:
- ⅓ cup buffalo sauce
- 5 tablespoons dark brown sugar
- 1 ½ tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 tablespoon water
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- ½ tablespoon cornstarch
Shrimp:
- 1-pound large shrimp, peeled, deveined and tails removed
- ¼ cup cornstarch
- ½ teaspoon coarse salt, divided
- ½ teaspoon ground black pepper, divided
- 1 ½ tablespoons oil
Lettuce Cups:
- 2 heads Bibb or Boston lettuce, leaves separated
- 2 medium green onions, thinly sliced
- 1 medium lime, cut into wedges
Instructions
- To make the coconut rice: Add the water and coconut milk to a medium saucepan and bring to a simmer. Add the rice and salt, stir and bring to a simmer, then reduce heat to medium-low and place a lid on the pan. Cook, stirring occasionally, about 20-25 minutes or until water is absorbed and rice is al dente. Set aside to slightly cool.
- To make the firecracker sauce: In a medium bowl, whisk together all sauce ingredients until combined. Set aside.
- To make the shrimp: Pat the shrimp dry with paper towel. Place the cornstarch in a large Ziploc bag. Sprinkle half of the salt and black pepper on the shrimp, then add the remaining salt and black pepper to the Ziploc bag; shake to combine. Add the shrimp to the bag, zip to close, then shake until well-coated. Heat oil to medium heat in a large skillet. Use tongs to add the cornstarch-coated shrimp to the pan. Cook 1-2 minutes per side or until lightly browned and crispy. Add the firecracker sauce to the pan and bring to a simmer until thickened, about 1-2 minutes, stirring constantly to coat the shrimp.
- To assemble the lettuce cups: Scoop 1-2 tablespoons of coconut rice into each lettuce cup. Top with 3-4 shrimp and a bit of sauce and sprinkle with a few sliced green onions. Serve immediately with lime wedges.
Notes
Storage Tip: If there is leftover rice, refrigerate it in an airtight container up to 3 days.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 318
- Sugar: 23g
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 4g
- Protein: 21g
- Cholesterol: 143mg
Hi, I went shopping today to buy all these ingredients. They look and sound delicious!!
Just wondering for the coconut rice- should I use non-sweetened or regular coconut milk?? They had both along with lite also.
Thanks, can’t wait to try them 🍴
Hi Lynn! Great question on the coconut milk – you’ll want to buy the full fat canned coconut milk in the ethnic foods aisle (such as Thai Kitchen brand). Using the carton of coconut milk (found in the alternative milk aisle with almond, soy, rice milk etc will still work, but will not be as creamy and coconuty as using the can, and you will likely have to alter the amount of liquid you add to the rice. I hope that helps! Enjoy!
Excellent in all ways!
My husband kept saying that this dish tasted like we were eating in a classy restaurant!! It was so mouth watering and tasty. I agree and this recipe made me a better cook and was fun to make.
So very yummy – thanks for sharing Julie
That’s so fantastic, Lyn!! I love to hear these stories, and I hope this recipe is something you enjoy for years to come. I make them ALL the time and never tire of them. 😉
This recipe was delicious! My boyfriend ate ten lettuce shrimp cups haha and wanted five more!
Ahhh I love that! Tell your husband I totally agree – they’re irresistible!!! 😉