Grilled cajun shrimp lettuce wraps are a lighter version of my favorite New Orleans meal, a fried shrimp po’ boy. With a few easy swaps, you’ll have all the flavors of NOLA, without the extra calories!
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.
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.
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. 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.
Cajun Shrimp Lettuce Wraps
- 1 tbsp 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.