Grilled Shrimp Po’ Boy Wraps with Remoulade Sauce

By AislePrompt Editorial · Published 2026-06-29 · Updated 2026-06-29

Juicy grilled shrimp wrapped in tortillas with crisp lettuce and a zesty remoulade sauce, inspired by classic NOLA picnic flavors. This Caribbean-inspired seafood recipe, ready in about 30 minutes, pairs large shrimp, olive oil, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, peeled and deveined large shrimp
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 3/4 tsp salt
• 1/4 tsp black pepper
• 6 large flour tortillas
• 2 cups shredded iceberg lettuce
• 1 large, thinly sliced tomato
• 1/2 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp, chopped capers
• 2 tsp lemon juice
• 1 tsp Worcestershire sauce
• 1/2 tsp hot sauce
• 1 tbsp chopped fresh parsley

Grilling tools worth buying → Best Grilling Tools and BBQ Gadgets for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat grill or grill pan to medium-high heat (about 400°F). In a bowl, toss 1 lb peeled and deveined large shrimp with 2 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp garlic powder, 3/4 tsp salt, and 1/4 tsp black pepper until evenly coated.
2. Step 2: Grill shrimp for 2-3 minutes on each side until opaque and slightly charred, then remove from heat.
3. Step 3: In a small bowl, whisk together 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 1 tbsp chopped capers, 2 tsp lemon juice, 1 tsp Worcestershire sauce, 1/2 tsp hot sauce, and 1 tbsp chopped fresh parsley to make remoulade sauce.
4. Step 4: Warm 6 large flour tortillas briefly on the grill or in a dry skillet.
5. Step 5: To each tortilla, spread 2-3 tbsp of remoulade sauce, layer with 1/3 cup shredded iceberg lettuce, 2-3 tomato slices, and about 6 grilled shrimp.
6. Step 6: Roll up tortillas tightly into wraps, slice in half if desired, and wrap in parchment paper or foil for easy outdoor eating.