Shrimp Po' Girl Wrap Recipe

Name: Shrimp Po' Girl Wrap
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb raw shrimp, peeled & deveined; ½ cup whole wheat panko; 1 tablespoon flax seed, ground; 1 tablespoon cajun seasoning, divided; 2 egg whites; 1 tablespoon water; ¼ cup yellow cornmeal; ¼ cup flour; ¼ cup light mayonnaise; 1 tablespoon spicy brown mustard; 2 teaspoons Dijon mustard; 2 teaspoons dill relish; 4 teaspoons chili sauce; 8 whole wheat tortillas; 1 cup lettuce; ⅓ cup onion, diced; pickle

Servings: persons

1 lb raw shrimp, peeled & deveined
½ cup whole wheat panko
1 tablespoon flax seed, ground
1 tablespoon cajun seasoning, divided
2 egg whites
1 tablespoon water
¼ cup yellow cornmeal
¼ cup flour
¼ cup light mayonnaise
1 tablespoon spicy brown mustard
2 teaspoons Dijon mustard
2 teaspoons dill relish
4 teaspoons chili sauce
8 whole wheat tortillas
1 cup lettuce
⅓ cup onion, diced
pickle

1
Preheat the oven to 400 degrees.
2
Coat a baking sheet with nonstick cooking spray; set aside.
3
Combine the breadcrumbs, flaxseed, and 1 teaspoon of Cajun seasoning in a shallow dish.
4
Beat the egg whites and water in a small bowl.
5
Combine the cornmeal, flour and 1 teaspoon of Cajun seasoning in another shallow dish.
6
Working in batches, coat the shrimp in the cornmeal/flour mixture then dip in the egg wash.
7
Finally roll the shrimp in the breadcrumbs.
8
Place on the prepared sheet.
9
Repeat with remaining shrimp.
10
Lightly coat the shrimp cooking spray.
11
Bake 8 to 12 minutes or until the shrimp are pink, turning once.
12
Remove from oven and set aside.
13
Meanwhile, combine the mayo, mustards, dill relish, chili sauce, and the remaining teaspoon of Cajun seasoning in a small bowl.
14
Chill until ready to serve.
15
Heat the tortillas in the microwave until warm.
16
Top each with the sauce, lettuce and pickles.
17
Add the shrimp and onion.
18
Serve warm.

404

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 lb raw shrimp, peeled & deveined, ½ cup whole wheat panko, 1 tablespoon flax seed, ground, 1 tablespoon cajun seasoning, divided, and more.

Yes, Shrimp Po' Girl Wrap falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Shrimp Po' Girl Wrap

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions