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If I had to live on one food, and one food alone, it would be Shrimp Po’Boys. I know, it’s quite specific and random, but this is literally my favorite food. In fact, this past summer, I visited New Orleans and literally went on a one woman quest to find the best one in the city. Yes, I ate 4 shrimp po’ boys in 2 days, so I think it’s safe to say that I. Am. OBSESSED. Now, a lot of shrimp (or other seafood) po’ boys have breaded and fried seafood, so it’s not something you really want to eat twice a day. This inspired me to think of a way to get lots of fantastic flavor into my shrimp without frying them, so I knew I had to use the grill for best results. Whenever I’m cooking healthy meals on the grill, I only trust Mazola® Corn Oil! Mazola has a smoke point higher than most cooking oils at 450°F and performs well in a variety of cooking applications. Many home cooks may not realize that all cooking oils have a smoke point that, once exceeded, not only negatively affect the food’s flavor and nutritional value. And did you know?…a clinical study showed Mazola Corn Oil reduces cholesterol 2x more than extra virgin olive oil. To learn more about this claim, see Mazola.com.
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My grilled Cajun shrimp lettuce wraps are positively packed with flavor, so I didn’t miss the breading at all! Creole seasoning adds a beautiful color and spice to the shrimp, and a screaming hot grill gives us that beautiful blackened color. Mazola Corn Oil has a neutral taste that lets the natural flavor of your food stand out. That’s why I love using it in so many different ways. Mazola Corn Oil is an all-purpose, cholesterol free cooking oil that is a smart heart-healthy choice for your family. Variety of uses include baking, grilling, sautéing, stir frying, or mixing up a marinade or dressing.
To lighten up my recipe, I replaced the breaded shrimp with a grilled version and I used Greek yogurt in place of mayonnaise for the remoulade sauce. I also used Mazola Corn Oil in place of vegetable shortening for grilling up these delicious Cajun shrimp. These Cajun shrimp lettuce wraps are so frickin’ irresistible, I can barely type this recipe up without salivating on the keyboard. Make them next time you’re in the mood for some NOLA inspired cuisine that’s lighter on the waistline.
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Cajun Shrimp Lettuce Wraps
- 1 tbsp Mazola® Corn Oil
- 1 1/2 tsp Creole/Cajun seasoning
- 1 lb large shrimp, peeled and deveined 41-50 count per lb
- 2 heads bibb lettuce, leaves washes and separated
- 1/2 cup cherry tomatoes, halved
- 1/4 cup pickle slices, blotted dry
Greek Yogurt Remoulade
- 3/4 cup Greek yogurt
- 2 tsp whole grain mustard
- 2 tbsp Louisiana style hot sauce
- 2 tbsp pickle juice
- 2 tbsp dill pickles, minced
- 1/4 tsp Creole/Cajun seasoning
- 1/2 tsp garlic powder
- 1/2 tsp paprika
Prepare the greek yogurt remoulade by combining all the ingredients (greek yogurt through paprika), mix thoroughly. Cover with plastic wrap and refrigerate while preparing the shrimp.
Preheat a grill or grill pan to medium high heat.
In a bowl, add the shrimp, corn oil and 1 1/2 teaspoons of Creole/Cajun seasoning. Stir to combine.
Thread the shrimp onto metal or bamboo skewers. Grill the shrimp for 2 minutes per side, until just cooked through.
Assemble the cajun shrimp lettuce wraps by putting 1 tablespoon of the Greek yogurt remoulade onto the center of a bibb lettuce leaf, then add shrimp, tomatoes, and pickles. Repeat until all your ingredients are used up. Serve immediately.