Blackened Shrimp Wrap with BBQ Bacon and Cajun Remoulade

Total Time:
55 min
25 min
15 min
15 min

4 servings

  • 2 tablespoons smoked paprika
  • 2 teaspoons granulated garlic
  • 1 teaspoon onion powder
  • 1 teaspoon granulated sugar
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 4 tablespoons salted butter
  • 1 pound shrimp (21-25 count), peeled, deveined and tails removed
  • 1 pound thick-cut bacon
  • Cajun Remoulade:
  • 1 cup mayonnaise
  • 1 tablespoon capers, drained and chopped
  • 1 tablespoon hot sauce
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon honey mustard
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon sweet relish
  • 1 clove garlic, grated
  • Salt and freshly ground black pepper
  • 2 avocados, medium dice
  • 2 Roma tomatoes, medium dice
  • 2 tablespoons fresh orange juice
  • Salt and freshly ground black pepper
  • 4 large 12-inch flour tortillas, very lightly grilled til' just charred and beginning to bubble
  • For the shrimp: Heat a grill to medium-high heat. Combine the paprika, garlic, onion powder, sugar, salt, coriander, black pepper and cayenne in a bowl. Melt the butter in small saucepan over medium-low heat. Add the spice mixture and cook until fragrant, stirring frequently, about 3 minutes. Let cool, then toss the shrimp with the butter and spices and let sit for 15 minutes.

  • Lay the bacon across grates of a grill and grill until crisp, 2 to 3 minutes per side. Set aside on paper-towel-lined plate.

  • Grill the shrimp until charred, 1 to 2 minutes per side. Let rest, then chop each shrimp into 3 smaller chunks.

  • For the remoulade: Mix together the mayonnaise, capers, hot sauce, lemon juice, mustard, parsley, relish and garlic in a bowl and season with salt and black pepper.

  • Mix together the avocados, tomatoes and orange juice. Season with salt and black pepper. Schmear a tablespoon of remoulade on each tortilla and top with avocado and tomatoes, 2 slices of bacon and some grilled shrimp. Tightly wrap and serve with extra remoulade for dipping.

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