Cajun Shrimp Po' Boy Lettuce Wraps

Serves 4 · 12 min prep · 8 min cook

Ingredients

• 1.25 lb large shrimp peeled and deveined
• 1.5 tbsp Cajun seasoning
• 1 tsp smoked paprika
• 0.5 tsp garlic powder
• 2 tbsp olive oil
• 0.5 cup mayonnaise
• 1 tbsp hot sauce
• 1 tbsp lemon juice
• 2 tbsp pickle relish
• 2 heads butter lettuce or romaine hearts
• 1 large tomato
• 1 avocado
• 3 green onions
• 0.5 tsp kosher salt

Instructions

1. 1Pat shrimp completely dry. Toss with Cajun seasoning, smoked paprika, garlic powder, and salt until evenly coated.
2. 2Heat olive oil in a large skillet over medium-high heat until shimmering. Add shrimp in a single layer and cook 2 minutes.
3. 3Flip and cook 1–2 minutes more until opaque, curled, and lightly charred at the edges. Remove from heat immediately so they stay juicy.
4. 4In a small bowl whisk mayonnaise, hot sauce, lemon juice, and pickle relish into a quick remoulade; taste and add a drop more hot sauce if you want extra kick.
5. 5Separate and wash sturdy lettuce leaves; pat very dry so the wraps stay crisp.
6. 6Slice the tomato into thin wedges and the avocado into slices; thinly slice the green onions.
7. 7Lay out eight large lettuce leaves as boats. Spoon a little remoulade into each.
8. 8Divide the hot Cajun shrimp among the leaves, then top with tomato, avocado, and green onion.
9. 9Drizzle remaining remoulade over the top and serve right away while the shrimp are warm and the lettuce is cold and crunchy.
10. 10If packing for lunch, keep shrimp, sauce, and lettuce separate and assemble just before eating to preserve texture.