Shrimp Po’ Boy Lettuce Boats (Print View)

Golden fried shrimp in lettuce, topped with tangy sauce and crisp veggies for a low-carb, satisfying meal.

# Components:

→ For the Shrimp

01 - 1 lb (454 g) large shrimp, peeled and deveined
02 - 1/2 cup (60 g) cornmeal
03 - 1/4 cup (30 g) rice flour
04 - 1 tsp smoked paprika
05 - 1/2 tsp garlic powder
06 - 1/2 tsp onion powder
07 - 1/2 tsp cayenne pepper
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper
10 - 2 large eggs, beaten
11 - 2 tbsp olive oil for frying

→ For the Remoulade Sauce

12 - 1/3 cup (80 ml) mayonnaise
13 - 1 tbsp Dijon mustard
14 - 1 tbsp ketchup
15 - 1 tbsp dill pickle relish
16 - 1 tsp lemon juice
17 - 1 tsp hot sauce
18 - 1/2 tsp smoked paprika
19 - Salt and pepper to taste

→ For Assembly

20 - 8 large romaine lettuce leaves or butter lettuce
21 - 1 cup (100 g) shredded purple cabbage
22 - 1 medium tomato, thinly sliced
23 - 1/2 small red onion, thinly sliced
24 - Fresh parsley, chopped, for garnish (optional)

# Directions:

01 - In a shallow bowl, combine cornmeal, rice flour, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Set aside. In a separate bowl, place the beaten eggs.
02 - Dip each shrimp into the beaten eggs, allowing excess to drip off, then dredge in the cornmeal mixture, pressing gently to ensure an even coating. Heat olive oil in a large skillet over medium-high heat. Fry shrimp in batches for 2-3 minutes per side until golden brown and fully cooked. Transfer fried shrimp to a plate lined with paper towels to drain excess oil.
03 - In a small bowl, whisk together mayonnaise, Dijon mustard, ketchup, dill pickle relish, lemon juice, hot sauce, and smoked paprika. Season with salt and pepper to taste. Mix until smooth. Adjust seasoning as desired.
04 - Arrange the lettuce leaves on a serving platter. Layer the shredded purple cabbage onto each lettuce leaf, followed by slices of tomato and red onion. Top generously with the fried shrimp.
05 - Drizzle the remoulade sauce over the shrimp in each lettuce boat. Sprinkle with fresh chopped parsley, if using. Serve immediately for optimal crispness.

# Expert Advice:

01 -
  • Uses budget-friendly pantry basics and fresh ingredients
  • Can be prepped and cooked in thirty minutes
  • Gluten-free and low in carbs for a lighter take
  • Packed with bold Cajun flavor in every bite
  • A fun hands-on meal that is perfect for sharing with friends
02 -
  • High in protein and low in carbs
  • Completely gluten-free and customizable
  • Can be prepped ahead and assembled last minute
03 -
  • Always dry shrimp thoroughly or the coating will slip off while frying
  • Do not overcrowd your skillet or shrimp will steam and not crisp nicely
  • Double up on remoulade and use leftovers as a dip for veggies or roasted potatoes

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