# Components:
→ Shrimp
01 - 1 pound medium shrimp, peeled and deveined
02 - 1 teaspoon Cajun seasoning
03 - 1/2 teaspoon garlic powder
04 - 1/2 teaspoon smoked paprika
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon ground black pepper
07 - 1/2 cup cornmeal
08 - 1/4 cup all-purpose flour or gluten-free flour
09 - 2 large eggs, beaten
10 - 3 tablespoons vegetable oil
→ Remoulade Sauce
11 - 1/3 cup mayonnaise
12 - 1 tablespoon Dijon mustard
13 - 1 tablespoon dill pickle relish
14 - 1 tablespoon fresh lemon juice
15 - 1 teaspoon hot sauce
16 - 1 teaspoon prepared horseradish
17 - 1 small garlic clove, minced
18 - Salt and black pepper, to taste
→ Lettuce Boats & Toppings
19 - 8 large romaine or butter lettuce leaves
20 - 1 cup shredded purple cabbage
21 - 1 medium tomato, thinly sliced
22 - 1/4 small red onion, thinly sliced
23 - Fresh parsley, chopped, for garnish
24 - Lemon wedges, for serving
# Directions:
01 - In a mixing bowl, combine shrimp with Cajun seasoning, garlic powder, smoked paprika, salt, and black pepper, and toss to evenly coat.
02 - In a shallow dish, mix cornmeal and flour. Dredge seasoned shrimp in the cornmeal-flour mixture, dip into beaten eggs, then coat again in the cornmeal-flour mixture for a crisp finish.
03 - Heat vegetable oil in a large skillet over medium-high heat. Working in batches, fry breaded shrimp for 2 to 3 minutes per side until golden and fully cooked. Transfer to paper towels to drain excess oil.
04 - In a small bowl, whisk together mayonnaise, Dijon mustard, dill pickle relish, lemon juice, hot sauce, horseradish, minced garlic, salt, and black pepper until smooth.
05 - Arrange lettuce leaves on a serving platter. Top each with shredded purple cabbage, tomato slices, and thin red onion.
06 - Place fried shrimp on top of each lettuce boat. Drizzle generously with remoulade sauce, garnish with chopped parsley, and serve alongside lemon wedges.
