Shrimp Po' Boy Lettuce Boats

This lighter take on the New Orleans shrimp po' boy swaps out the classic French bread for crisp lettuce leaves, letting the briny sweet flavor of the shrimp and tangy remoulade shine. The result is a crunchy, vibrant handheld meal that packs all the soul of the original with a fresh twist.

I started making these for patio dinners with friends and quickly found that no one missed the bread the spicy shrimp and creamy sauce are the real stars. When I first served these at a family party they disappeared almost before I could get the platter to the table Now everyone asks for the recipe and it has become my go to when I want something impressive but easy

Ingredients

• Shrimp: fresh medium shrimp give the sweetest bite peel and devein for best texture and flavor
• Cajun seasoning: brings signature Louisiana flavor you can use a store bought blend or make your own with smoked paprika and cayenne for extra kick
• Garlic powder: enhances savory depth look for aromatic powder for best results
• Smoked paprika: adds warmth and subtle smokiness opt for the Spanish kind if available
• Salt and black pepper: balance and highlight all the flavors always use fresh ground pepper if possible
• Cornmeal: makes the coating ultra crunchy stone ground cornmeal gives extra texture
• All purpose or gluten free flour: helps the coating stick and keeps it light choose high quality flour for a crispier shrimp
• Eggs: bind the coating to the shrimp use room temperature eggs for even dredging
• Vegetable oil: high heat oil makes frying easier peanut or canola also work well
• Remoulade Sauce
• Mayonnaise: the base of the sauce creamy and rich use full fat for best taste
• Dijon mustard: for tangy heat choose traditional Dijon for the right punch
• Dill pickle relish: adds zip and brightness the acidic tang balances the rich mayonnaise
• Lemon juice: fresh squeezed is best for brightness and to keep the sauce lively
• Hot sauce: just enough to make things interesting a vinegar based hot sauce like Louisiana works best
• Prepared horseradish: a little goes a long way adding bite and earthiness
• Garlic clove: mincing fresh garlic makes the sauce aromatic and bold
• Salt and pepper: a must for balance
• Lettuce Boats and Toppings
• Large Romaine or butter lettuce leaves: crunchy and sturdy for holding fillings look for big unblemished leaves
• Shredded purple cabbage: gives color and crunch use freshest cabbage you can find for vibrant texture
• Tomato: thin slices add juiciness use ripe but firm tomatoes
• Red onion: thinly sliced for sharpness and color soak if you want milder flavor
• Fresh parsley: for a burst of green and bright finish flat leaf parsley gives milder flavor
• Lemon wedges: brighten and balance every bite and make the whole platter pop

Instructions

Mix and Season the Shrimp:

In a large bowl add shrimp then sprinkle with Cajun seasoning garlic powder smoked paprika salt and pepper Massage seasoning into shrimp so every piece is coated Let it sit for five minutes to absorb flavors

Set Up the Breading Station:

In another bowl combine cornmeal and flour In a second shallow dish beat the eggs until smooth Set up a clean plate for coated shrimp

Dredge the Shrimp:

Coat each shrimp first in the cornmeal flour mixture then dip into the egg then again in the cornmeal flour Press coating onto shrimp for a thicker crust Repeat with all shrimp for extra crunch

Heat the Oil and Fry the Shrimp:

Pour oil into a skillet and heat over medium high You know the oil is ready when a pinch of cornmeal sizzles in the pan Fry shrimp in a single layer working in batches so they do not crowd the pan Cook each side for two to three minutes until they are golden crisp and cooked through Transfer to paper towels so excess oil drains

Prepare the Remoulade Sauce:

In a small bowl whisk together mayonnaise Dijon dill relish lemon juice hot sauce horseradish minced garlic salt and pepper Taste and adjust to your preferred tanginess or spice

Assemble the Lettuce Boats:

Lay out washed and dried lettuce leaves on a serving platter Layer with shredded cabbage tomato slices and red onion so every boat gets a beautiful mix

Top and Finish the Dish:

Pile fried shrimp on top of veggies Drizzle generously with remoulade sauce then sprinkle fresh parsley over everything Serve with lemon wedges so guests can squeeze as they eat

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I love dill pickle relish in the sauce because my grandma always put loads of pickles in everything It reminds me of summer picnics and laughter in the backyard and the sauce just makes me smile every time I make it My son loves to assemble his own lettuce boats and dreams up wild new toppings

Storage Tips

Keep leftover shrimp and sauce separate to keep things crisp Refrigerate both in airtight containers Shrimp are best eaten within two days Recrisp the shrimp under a broiler or in a hot skillet right before serving Lettuce and veggies should be prepared fresh if possible

Ingredient Substitutions

Swap buttermilk for eggs to add a Southern twist Try Greek yogurt in the remoulade instead of mayonnaise for a tangy lighter version You can use iceberg lettuce for more crunch though romaine or butter lettuce holds its shape better I sometimes skip the flour and use all cornmeal for an extra crunchy gluten free batch

Serving Suggestions

Pile lettuce boats on a platter with extra remoulade on the side Add hot sauce and pickle slices for guests Set out crispy oven fries or a big salad for a picnic style meal A chilled light beer or Sauvignon Blanc matches perfectly The shrimp also make amazing taco fillings or salad toppers

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Try this lighter classic for your next get together and enjoy the bold flavors with none of the heaviness. You'll be surprised how quickly the platter is empty!

Recipe FAQ

→ How do I make the shrimp extra crispy?

Double-dredge shrimp in the cornmeal and flour mixture before frying to achieve an extra crunchy coating.

→ Can I use a lighter cooking method?

Yes, you can grill or roast the shrimp instead of frying for a lighter option without sacrificing flavor.

→ What type of lettuce works best?

Romaine or butter lettuce work well for sturdy, boat-shaped leaves. Endive can also be used for smaller servings.

→ Is this dish gluten-free?

If you use gluten-free flour in the dredge, this meal is suitable for gluten-free diets. Always check product labels.

→ How can I make the remoulade spicier?

Add extra hot sauce, cayenne, or a dash of Creole mustard to the remoulade for more heat.

→ What are good pairing suggestions?

Serve with crisp lager or Sauvignon Blanc to balance the flavors and add a refreshing touch.