New Orleans Shrimp Po Boy Wrap
New Orleans po boy tradition reframed in a soft flour tortilla wrap reading Creole-seasoned shrimp fried crisp and rolled with shredded lettuce, tomato, pickle, and remoulade sauce, plated with crinkle fries and hot sauce for the French Quarter weeknight handheld.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cut potatoes into 1cm crinkle fries. Shred 120g lettuce, dice tomato, slice pickles into rounds. Drain and chop capers, pick parsley, halve lemons, pat shrimp dry. Whisk mayo, Dijon, capers, parsley, lemon juice, hot sauce, and salt for remoulade. Whisk flour, cornmeal, Creole seasoning, paprika, cayenne, salt, and pepper in one bowl; whisk eggs and buttermilk in another.
Roast
Divide fries between two sheet pans, toss each with 0.5 tbsp oil and salt. Roast at 425F (220C) for 28 minutes, flipping at 14 minutes, until edges turn deep golden.
Fry
Heat 480ml oil in a heavy skillet to 350F (175C) for 5 minutes. Dip shrimp in egg wash, dredge in flour mixture. Fry in batches (3–4 batches for 400g shrimp), 90 seconds per side, until deep golden and crisp. Lift to paper towel.
Toast
Warm tortillas one at a time in a dry skillet over medium heat, 30 seconds per side each, until pliable.
Wrap
Spread remoulade across each tortilla. Layer lettuce, tomato, pickles, and shrimp down the center of each. Roll tightly and halve on the diagonal.
Plate
Set wrap halves on plates with fries piled alongside, lemon half on the rim, and hot sauce in small ramekins.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.