Save This fresh and zesty Shrimp Po’ Boy Lettuce Boats recipe puts a low-carb spin on the classic New Orleans favorite by swapping out the bread for crisp lettuce leaves. It is all about crunchy fried shrimp, punchy remoulade sauce, and vibrant toppings for a gluten-free, weeknight-friendly main dish that never weighs you down.
The first time I made these lettuce boats was for an outdoor picnic since they travel so well. Now I make them every time I want something colorful and crowd-pleasing without needing to heat up the oven.
Ingredients
- Large shrimp: cleaned and deveined for sweet flavor and a meaty bite look for wild-caught if possible
- Cornmeal: gives an authentic Southern crunch choose fine or medium grind for best texture
- Rice flour: keeps the coating crisp and gluten-free check packages for additive-free options
- Smoked paprika: for smoky warmth try Spanish smoked paprika for the boldest flavor
- Garlic powder and onion powder: for savory depth choose fresh jars for maximum potency
- Cayenne pepper: adds true po’ boy heat use to taste
- Salt and black pepper: to round out the seasoning opt for sea salt and freshly ground pepper
- Eggs: help the coating stick
- Olive oil: for shallow frying choose pure olive oil for a hint of fruitiness
- Mayonnaise: forms the creamy base of remoulade use one you love the flavor of
- Dijon mustard: brings mild heat
- Ketchup: gives a little tang
- Dill pickle relish: for a punch of briny flavor opt for one without added sugar
- Lemon juice: for zing fresh squeezed is best
- Hot sauce: to add zip use your favorite Louisiana style
- Romaine or butter lettuce: for sturdy crisp boats pick big unblemished leaves
- Shredded purple cabbage: for crunch and color look for heads that feel heavy for their size
- Tomato: thinly sliced and juicy for layering seek out ripe summer tomatoes
- Red onion: thinly sliced for punch
- Fresh parsley: for herby brightness optional but pretty
Instructions
- Prep and Coat the Shrimp:
- Pat shrimp very dry with paper towels so the coating sticks well. In a shallow bowl mix the cornmeal, rice flour, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper until evenly combined. Place the beaten eggs in another bowl. One by one dip shrimp in the egg then let excess drip off and coat thoroughly in the cornmeal mixture pressing lightly so the coating adheres. Lay each coated shrimp on a plate as you work.
- Fry the Shrimp:
- Heat olive oil in a large skillet over medium-high heat. The oil should shimmer but not smoke. Add shrimp in a single layer without crowding working in batches if needed. Cook each batch for about two to three minutes per side until deeply golden and just cooked through. Use tongs to turn gently. Drain shrimp on a plate lined with paper towels to keep them crispy.
- Whisk the Remoulade:
- In a small mixing bowl combine mayonnaise Dijon mustard ketchup dill pickle relish lemon juice hot sauce smoked paprika and a pinch of salt and black pepper. Whisk until very smooth and creamy. Taste and adjust hot sauce or seasonings as desired for your own perfect balance.
- Build the Lettuce Boats:
- Arrange the lettuce leaves open side up on a serving platter. Spread a generous spoonful of shredded purple cabbage onto each then fan tomato and onion slices on top. Gently lay several fried shrimp on each assembled boat.
- Finish and Serve:
- Drizzle with plenty of remoulade and sprinkle chopped parsley over the top for freshness. Serve right away so everything stays cool and crisp.
Save Smoky paprika always stands out in this recipe and brings back memories of my first visit to New Orleans where every bite had that unforgettable savory warmth. I love to see my family build their own lettuce boats with the toppings they crave and make the meal interactive.
Storage Tips
Keep the fried shrimp and remoulade in separate airtight containers in the fridge for up to two days. For best texture reheat shrimp in a hot oven or air fryer just before serving. Store washed lettuce and prepped veggies in a container lined with paper towels.
Ingredient Substitutions
Try crispy tofu or grilled chicken for a shrimp-free twist. Butter lettuce makes a great swap for romaine if you want a softer wrap. For the coating you can also use all-purpose gluten-free flour in place of rice flour just check labels.
Serving Suggestions
Bring these to a picnic and let everyone assemble on their own or offer a platter alongside sweet potato fries and sliced avocado. For a New Orleans–inspired party serve with a pitcher of iced tea or a light Sauvignon Blanc.
Cultural and Historical Context
The shrimp po’ boy is a staple of New Orleans street food originally served to feed striking streetcar workers as an affordable yet hearty meal. Swapping in lettuce boats lightens the classic without losing the spiced crust or bold flavors.
Seasonal Adaptations
- Use local peak-season tomatoes for the juiciest layers
- Swap purple cabbage for thinly sliced radishes in spring
- In winter add a warm slaw of sautéed greens under the shrimp
Success Stories
Friends who avoid gluten always tell me this dish lets them enjoy NOLA flavor again thanks to the crisp rice flour coating. It is now featured at our family reunions as a build-your-own tradition all ages love assembling.
Freezer Meal Conversion
You can bread and freeze raw shrimp on a parchment-lined tray then transfer them to a freezer bag. Cook straight from frozen in a hot skillet adding two extra minutes per side. The remoulade can also be made ahead and kept chilled.
Save Serve these lettuce boats right away for the best cool and crisp texture. They are perfect for a light and satisfying meal.
Cooking Questions
- → What type of shrimp works best?
Large, peeled, and deveined shrimp offer the best texture and flavor for this dish. Fresh or thawed frozen shrimp both work well.
- → Can I substitute the shrimp?
Yes, crispy tofu or grilled chicken make excellent alternatives for those seeking different protein options.
- → How do I keep the shrimp crispy?
Fry shrimp in hot oil in small batches and serve immediately for optimal crunch. Drain on paper towels to remove excess oil.
- → Which lettuce is best for boats?
Romaine or butter lettuce works best due to their sturdy leaves, which hold fillings well without tearing.
- → Is the remoulade sauce spicy?
The sauce is mildly zesty, but you can adjust heat by adding more or less hot sauce to your preference.
- → What can I serve on the side?
Coleslaw or sweet potato fries complement the flavors and add extra crunch to round out the meal nicely.