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 seafood recipe, ready in about 35 minutes, pairs medium shrimp, peeled and deveined, cajun seasoning, and 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 "Build a week of meals around this recipe" 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 5 Skillet 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.