Shrimp Po’Boy Wrap
I spent a lot of time working in a Cajun seafood restaurant outside of Chicago when I was younger. I went into the position not really liking seafood or knowing what Cajun food was. After 6 years though, I was hooked (get the pun? LOL)! My issue with the Cajun style of cooking, however, is that it’s not very healthy. Given the french influence, most of the food is super rich, deep fried, and loaded with butter. While it sure is tasty, I would feel sluggish and tired after eating it. Wanting to have those delicious Louisiana flavors without all the fat, I decided to make this amazing, healthier, version of one of my faves, the Shrimp Po’Boy.
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What is a Po’Boy?
Po’Boy’s (sometimes called Poor Boy’s) are typically a hefty sandwich on a french baguette. They are loaded with fried seafood, lettuce, tomato, pickles,and remoulade sauce. They also include sliced tomato, lettuce, and pickles.
For the sake of health, I decided to ditch the bread for this Shrimp Po’Boy recipe, instead I use an almond four wrap. The sauce consists of only 1 Tbsp. of light mayo, seeded Dijon mustard, and some capers. Instead of deep frying the shrimp, I do a light saute with some creole seasoning. That’s it! Easy peasy.
Almond Flour Tortillas
I use the Siete brand of almond flour tortillas in this shrimp po’ boy recipe. In my opinion, they are the best! They are super tasty, gluten free, diabetic friendly, and have more protein than a regular flour tortilla. The flavor is mild and slightly nutty. Because of the mild flavor, they are a good substitute for flour tortillas.
Currently, I live in Monterey, CA, and they are very easy to find here. All of the major grocery stores carry them; they usually sell for about $8 per 8 pack. They are pretty pricey, but the good news is that Costco sells them for around $11.00 for 20 tortillas. That’s a great price! I usually grab a bunch and freeze them. They last a while in the freezer, and you never know when Costco will discontinue something.
How to prepare shrimp
You can pretty much find shrimp anywhere, but I turn to Costco again for the best price. They can be found in the freezer section; I get them already peeled and devained. When I lived near an Aldi, I remember them having a good deal on frozen shrimp as well.
The prep for the shrimp in this recipe couldn’t be easier; you just throw them into a frying pan with a little olive oil spray and some creole spice. Cook them until they’re pink on both sides. I caution you though, shrimp get very rubbery if they’re overcooked. It’s important to take them off the heat as soon at they are pink on both sides.
What to serve on the side
Most of the time, we eat these shrimp po’ boy wraps without any side dish. If I’m feeling ambitious, however, I’ll make some potato wedges or avocado fries to eat with them. Get the recipe here.
If you’re ready to get cooking, here is the Shrimp Po’ Boy recipe. Make it and let me know how you liked it!
Shrimp Po’Boy Wrap
Equipment
- 1 frying pan
- 1 griddle or comal for warming tortillas
Ingredients
Toppings
- 1 Roma Tomato
- ½ Head Butter Lettuce can sub Romaine
- 16 Dill Pickle Chips
- 4 Almond Flour Tortillas Siete Brand
Shrimp
- 16 to 20 36/41 size shrimp peeled and devained
- 1 spray olive oil cooking spray
- 1/2 Tbsp. Tony Chachere's Original Creole Seasoning
Remoulade sauce
- 1 Tbsp. Lite Mayo or Primal Foods Avocado Mayo
- 1 Tbsp. Seeded Mustard
- 1 Tbsp. Capers
Instructions
Wash and Prep the Toppings
- Wash the tomato, slice about ¼ inch rounds.
- Wash and dry the butter lettuce, separate the leaves.
Prepare the Remoulade
- Rough chop the capers.
- In a small bowl, mix capers, mayo, and mustard.
- Set aside.
Cook the Shrimp and Tortillas
- Wash the shrimp. Toss with the Creole Seasoning.
- Lightly spray the frying pan with olive oil cooking spray and heat to medium heat.
- Place the seasoned shrimp into the hot pan in a single layer. Cook without stirring for about 3 – 4 min., or until pink on the side that is touching the pan.
- While the shrimp is cooking, heat your griddle or comal. Once warm, place the tortillas and cook on each side for about 10 seconds each. Remove from heat, set aside.
- Flip the shrimp and cook for an additional 3 – 4 min. until the shrimp is completely pink on both sides.
Assemble the Wraps
- To each tortilla, spread about 1 tsp. of the Remoulade Sauce in an even layer. There may be extra.
- Lay Butter Lettuce Leaves over the sauce until the tortilla is covered.
- Place about 2 slices of tomato on top of the lettuce.
- Place 4 Dill Pickle Chips on top of the tomato.
- Divide the cooked shrimp evenly across all four wraps.
- Option to serve with Avocado Fries or baked Potato Wedges.
- Enjoy.
