Alabama Gulf Coast Shrimp Po' Boy with Remoulade Sauce

By AislePrompt Editorial · Published 2026-05-20 · Updated 2026-05-20

A crispy fried shrimp sandwich inspired by the seafood flavors of Alabama’s Gulf Coast, served on a toasted French roll with zesty remoulade. This American Southern-inspired seafood recipe, ready in about 35 minutes, pairs medium shrimp, peeled and deveined, cajun seasoning, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 560 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb medium shrimp, peeled and deveined
• 1 tbsp cajun seasoning
• 1 cup all-purpose flour
• 1/2 cup cornmeal
• 1 cup buttermilk
• 4 cups vegetable oil
• 4 French rolls
• 2 cups shredded lettuce
• 1 cup sliced tomatoes
• 1/2 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp prepared horseradish
• 1 tsp Worcestershire sauce
• 1 tbsp lemon juice
• 1 tsp hot sauce
• 1/2 tsp garlic powder
• 1/2 tsp paprika

The pan we’d use for this → Best Nonstick Cookware for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a bowl, toss 1 lb peeled and deveined medium shrimp with 1 tbsp Cajun seasoning until evenly coated.
2. Step 2: Prepare a dredging station: place 1 cup all-purpose flour mixed with 1/2 cup cornmeal in a shallow dish. Pour 1 cup buttermilk into another bowl.
3. Step 3: Dip each shrimp first into the buttermilk, then dredge in the flour-cornmeal mixture, pressing lightly to coat.
4. Step 4: In a deep skillet or fryer, heat 4 cups vegetable oil to 350°F. Fry shrimp in batches for 2-3 minutes until golden brown and crispy. Drain on paper towels.
5. Step 5: For the remoulade sauce, whisk together 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 1 tbsp prepared horseradish, 1 tsp Worcestershire sauce, 1 tbsp lemon juice, 1 tsp hot sauce, 1/2 tsp garlic powder, and 1/2 tsp paprika until smooth and tangy.
6. Step 6: Slice 4 French rolls lengthwise and toast lightly. Spread remoulade sauce generously on both sides.
7. Step 7: Layer each sandwich with 1/2 cup shredded lettuce, 1/4 cup sliced tomatoes, and a generous portion of fried shrimp. Serve immediately while hot and crispy.