Fried Shrimp Wrap with Cajun Mayo & Potato Wedges: A Crispy Southern-Inspired Delight

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If you’re craving something bold, crispy, flavorful, and satisfying, look no further than this Fried Shrimp Wrap with Cajun Mayo & Potato Wedges. This recipe brings the heat and the comfort, combining golden-fried shrimp, spicy Cajun mayo, and crisp veggies wrapped in a warm tortilla—with crispy potato wedges on the side to round out the meal.

Perfect for weeknight dinners, casual get-togethers, or a laid-back weekend lunch, this dish is a Southern-inspired masterpiece that brings restaurant-quality flavor to your kitchen with minimal effort. Whether you’re cooking for your family or impressing guests, this recipe delivers a bold, tangy, crunchy bite in every wrap—and those roasted wedges? They’re the ultimate sidekick.

Let’s dive into how to bring this recipe to life.

Who Is This Recipe For?

This recipe is made for flavor seekers—people who love a little spice, texture, and variety in their meals. If you’re a fan of Southern or coastal cuisine, love shrimp, or want to add some flair to your weeknight dinner rotation, you’re going to fall in love with this recipe.

Busy home cooks will also appreciate that this dish is approachable and easy to prep in stages. It’s perfect for families, shrimp-lovers, or anyone looking to take taco night up a notch. Plus, the ingredients are flexible, so you can tweak it to your preferences or dietary needs.

Why You’ll Love This Recipe

  • Crispy, seasoned shrimp: Each bite is juicy and golden, with just the right amount of Cajun heat.
  • Flavor-packed Cajun mayo: Creamy, spicy, and tangy—this sauce is the ultimate spread.
  • Customizable and quick: Use your favorite tortillas, adjust spice levels, or swap ingredients with ease.
  • Oven-roasted potato wedges: Crispy, garlicky, and a healthier take on fries.
  • Perfect for meal prep or casual entertaining: Assemble wraps on demand and store components separately.

Ingredients Overview

For the Fried Shrimp:

  • 1 lb large shrimp, peeled & deveined
  • 1/2 cup buttermilk (or 1/2 cup milk + 1 tsp vinegar as a substitute)
  • 1/2 tsp hot sauce (optional)
  • 1/2 cup all-purpose flour
  • 1/2 cup cornmeal (or breadcrumbs for a different texture)
  • 1 tsp Cajun seasoning
  • Salt & pepper
  • Oil for frying (vegetable or canola)

For the Cajun Mayo:

  • 1/4 cup mayonnaise
  • 1 tsp Cajun seasoning
  • 1/2 tsp lemon juice
  • Hot sauce to taste (optional)

For the Wraps:

  • 2–4 large flour tortillas
  • 1 cup shredded lettuce
  • 1 tomato, sliced
  • 1/4 red onion, thinly sliced
  • Pickles (optional)
  • Cajun mayo (from above)

For the Potato Wedges:

  • 2 large potatoes, cut into wedges
  • 1 tbsp olive oil
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • Salt & pepper to taste
  • Optional: parsley or grated Parmesan for topping

Kitchen Equipment You’ll Need

  • Baking sheet
  • Mixing bowls (at least two)
  • Frying pan or deep skillet
  • Tongs or slotted spoon
  • Paper towels
  • Cutting board & knife
  • Small whisk or spoon for the mayo
  • Measuring spoons & cups
  • Serving plate or wrap tray

Step-by-Step Instructions

1. Make the Potato Wedges

Start with the wedges since they take the longest. Preheat your oven to 425°F (220°C). Toss your potato wedges with olive oil, paprika, garlic powder, salt, and pepper. Spread them out on a baking sheet in a single layer.

Roast for 30–35 minutes, flipping halfway, until golden, crisp, and fork-tender. Finish with chopped parsley or grated Parmesan for extra flavor.

Pro Tip: For even crispier wedges, soak the cut potatoes in cold water for 30 minutes before roasting. Dry them thoroughly before seasoning.

2. Prep & Fry the Shrimp

While your potatoes roast, marinate the shrimp. Combine shrimp with buttermilk and hot sauce in a bowl and let sit for 10–15 minutes.

In a separate bowl, mix flour, cornmeal (or breadcrumbs), Cajun seasoning, salt, and pepper.

Heat your frying oil to 350°F (175°C) in a deep skillet or pan. Dredge each shrimp in the flour mixture, shake off excess, and fry in batches for 2–3 minutes per side, or until golden brown and crispy. Drain on paper towels.

Shortcut: Use pre-cooked frozen shrimp for faster prep—just thaw, coat, and crisp up in a hot skillet with oil.

3. Mix the Cajun Mayo

In a small bowl, combine mayo, Cajun seasoning, lemon juice, and a few dashes of hot sauce if desired. Stir until smooth and well-blended. Chill until ready to use.

Variations: Swap mayo with Greek yogurt for a lighter version, or add minced garlic for extra depth.

4. Assemble the Wraps

Warm your tortillas for 15–20 seconds in the microwave or a dry skillet. Spread a spoonful of Cajun mayo on each tortilla. Layer with shredded lettuce, tomato slices, red onion, pickles (if using), and a generous handful of crispy shrimp.

Roll tightly and slice in half on a bias for that café-style presentation.

Customization Ideas:

  • Add avocado slices or coleslaw for extra creaminess and crunch.
  • Swap tortillas for lettuce wraps for a low-carb option.
  • Turn the wrap into a bowl with rice or quinoa instead.

How to Store Leftovers

Shrimp: Store fried shrimp in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or air fryer at 350°F for 5–7 minutes to keep them crispy.

Cajun Mayo: Keep in a sealed container in the fridge for up to 1 week.

Potato Wedges: Store in a container in the fridge and reheat in the oven or air fryer until crisp.

Assembled Wraps: Best enjoyed fresh. If needed, store components separately and assemble when ready to eat to prevent sogginess.

What to Serve With It

This dish is already a full meal, but if you want to elevate it further, consider these pairings:

  • Drinks: Sweet iced tea, a cold beer (try a pilsner or wheat beer), or a citrusy mocktail.
  • Side salad: A simple arugula or mixed green salad with vinaigrette balances the richness.
  • Dessert: A light lemon sorbet or peach cobbler pairs beautifully with the spice.

FAQ

Can I bake the shrimp instead of frying?

Yes! Preheat oven to 425°F. Place coated shrimp on a greased baking sheet and spray lightly with oil. Bake for 10–12 minutes, flipping once, until golden.

What’s the best shrimp to use?

Large (16/20 count) shrimp are ideal for a satisfying bite. Make sure they’re peeled and deveined. Frozen works fine—just thaw and pat dry.

Can I make this gluten-free?

Absolutely! Use gluten-free flour and cornmeal or certified gluten-free breadcrumbs. Opt for gluten-free tortillas or lettuce wraps.

Is the Cajun seasoning spicy?

It can be! Most blends are mildly spicy. Adjust the heat with hot sauce, or use a mild blend if you prefer.

What if I don’t have Cajun seasoning?

Mix your own with paprika, garlic powder, onion powder, oregano, thyme, black pepper, and a dash of cayenne.

Final Thoughts + Call to Action

There’s something undeniably satisfying about crispy fried shrimp, spicy creamy mayo, and fresh veggies all wrapped up in a warm tortilla. Add some golden potato wedges on the side, and you’ve got yourself a restaurant-quality meal right at home.

This Fried Shrimp Wrap with Cajun Mayo & Potato Wedges recipe checks all the boxes—quick, easy, flavorful, and adaptable. Perfect for busy weeknights or fun weekends.

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