Shrimp Po’ Boy Taco Boats™



Spicy Remoulade

  • 1/2 cup mayonnaise
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon finely chopped garlic
  • 1 teaspoon hot sauce
  • 1/2 teaspoon fresh lemon juice


  • Vegetable oil for deep frying
  • 1/4 cup butter, melted
  • 1/2 teaspoon finely chopped garlic
  • 1 package Old El Paso™ Taco Boats™ soft flour tortillas
  • 1/2 cup buttermilk
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons Cajun seasoning with salt
  • 1 lb uncooked deveined peeled (tail shells removed) medium shrimp
  • Shredded lettuce, tomato slices, pickles, hot sauce, if desired


  1. In small bowl, stir Spicy Remoulade ingredients until blended. Cover and refrigerate.
  2. In deep fryer or heavy-bottomed pot, heat at least 2 inches oil to 350°F.
  3. Heat oven to 325°F. In small bowl, stir together melted butter and 1/2 teaspoon garlic. Lightly brush melted butter mixture on all sides of each boat to coat. Place boats on cookie sheet. Bake 5 to 7 minutes or until warm.
  4. In shallow dish, pour buttermilk. Mix flour and Cajun seasoning in another shallow dish. Dip shrimp into buttermilk, allowing excess to drip back into dish. Coat shrimp with flour mixture, shaking off excess. Place coated shrimp in batches in preheated oil, 2 to 3 minutes per batch, stirring occasionally in oil, until golden brown and just cooked through. Drain on paper towel-lined cookie sheet. Keep warm while frying remaining shrimp.
  5. Evenly divide shrimp among warmed boats. Top with remoulade, shredded lettuce, tomato slices, pickles and hot sauce.