Dinner

Blackened Shrimp Wrap with BBQ Bacon and Cajun Remoulade

Name: Blackened Shrimp Wrap with BBQ Bacon and Cajun Remoulade
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 servings
Cuisine: Creole
Ingredients: 2 avocados, medium dice; 1/4 teaspoon black pepper; 1 tablespoon capers, drained and chopped; 1/4 teaspoon cayenne pepper; 4 large 12-inch flour tortillas, very lightly grilled til' just charred and beginning to bubble; 1 tablespoon chopped fresh parsley; 1 clove garlic, grated; 2 teaspoons granulated garlic; 1 teaspoon granulated sugar; 1/2 teaspoon ground coriander; 1 tablespoon honey mustard; 1 tablespoon hot sauce; 3/4 teaspoon kosher salt; 1 tablespoon fresh lemon juice; 1 cup mayonnaise; 1 teaspoon onion powder; 2 tablespoons fresh orange juice; 1 tablespoon sweet relish; 2 Roma tomatoes, medium dice; Salt and freshly ground black pepper; 4 tablespoons salted butter; 1 pound shrimp (21-25 count), peeled, deveined and tails removed; 2 tablespoons smoked paprika; 1 pound thick-cut bacon

14 September 2026

Not yet ratedRate Recipe

Total Time55 Mins

Serves4

Per Serving$6.40

Blackened Shrimp Wrap with BBQ Bacon and Cajun Remoulade might be just the Creole recipe you are searching for. One portion of this dish contains roughly 51g of protein, 123g of fat, and a total of 1606 calories. This recipe serves 4.

Cajun Lunch Onions Tomatoes Avocados

Method:

1
Heat a grill to medium-high heat.
2
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.
3
Add the spice mixture and cook until fragrant, stirring frequently, about 3 minutes.
4
Let cool, then toss the shrimp with the butter and spices and let sit for 15 minutes.
5
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.
6
Grill the shrimp until charred, 1 to 2 minutes per side.
7
Let rest, then chop each shrimp into 3 smaller chunks.
8
Mix together the mayonnaise, capers, hot sauce, lemon juice, mustard, parsley, relish and garlic in a bowl and season with salt and black pepper.
9
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.