Shrimp Wraps with Remoulade
Cajun Skillet Corn
Ingredients
- 1 (18-oz) pkg frozen popcorn shrimp
- ½ cup mayonnaise
- 1 Tbsp Dijon mustard
- 1 Tbsp lemon juice
- 1 Tbsp capers
- 1 Tbsp minced garlic
- ½ tsp paprika
- 6 burrito-size flour tortillas
- 3 cups shredded romaine lettuce
- 3 Roma tomatoes, sliced
Instructions
- Bake shrimp according to package directions.
- Meanwhile, stir together mayonnaise, mustard, lemon juice, capers, garlic, and paprika in a small bowl.
- Spoon shrimp down center of tortillas. Top with lettuce and tomatoes; drizzle with sauce. Fold in both sides of each tortilla; roll up to completely enclose filling.
Side Dish Ingredients
- 2 Tbsp butter
- 1 (12-oz) pkg frozen corn kernels
- 1 Tbsp minced garlic
- ½ tsp paprika
- ½ tsp salt
- ¼ tsp cayenne pepper
- 2 green onions, thinly sliced
Side Dish Instructions
- Melt butter in a large skillet over medium heat. Add corn; cook 8 minutes or until lightly browned. Add garlic, paprika, salt, and cayenne; cook 1 minute or until fragrant. Stir in onions.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
537
|
101
|
638
|
| Fat (g) | 28 | 5 | 33 |
| Sat. Fat (g) | 6 | 2 | 8 |
| Protein (g) | 16 | 2 | 18 |
| Carb (g) | 55 | 14 | 69 |
| Fiber (g) | 3 | 1 | 4 |
| Sodium (mg) | 1185 | 225 | 1410 |
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