Blackened Shrimp Wrap with BBQ Bacon and Cajun Remoulade

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  • Level: Easy
  • Total: 55 min
  • Prep: 25 min
  • Inactive: 15 min
  • Cook: 15 min
  • Yield: 4 servings
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Ingredients

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

4 large 12-inch flour tortillas, very lightly grilled til' just charred and beginning to bubble

Directions

  1. 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. 
  2. 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. 
  3. Grill the shrimp until charred, 1 to 2 minutes per side. Let rest, then chop each shrimp into 3 smaller chunks. 
  4. 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. 
  5. 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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