Shrimp Wraps with Remoulade

Cajun Skillet Corn
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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

  1. Bake shrimp according to package directions.
  2. Meanwhile, stir together mayonnaise, mustard, lemon juice, capers, garlic, and paprika in a small bowl.
  3. 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

  1. 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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