Authentic New Orleans-Style Shrimp Po'boy with Creole Remoulade

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A true New Orleans street food classic where slow-simmered shrimp and a perfectly balanced remoulade capture the soul of the French Quarter. This american-inspired seafood ready in about 40 minutes pairs jumbo shrimp, all-purpose flour, cayenne pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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.

★ 4.2 (14 ratings) Prep: 25 min Cook: 15 min Serves 4 American cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a shallow dish, mix 1/2 cup all-purpose flour with 1/2 tsp cayenne pepper; dredge shrimp thoroughly, shaking off excess.
  2. Step 2: Heat 1/4 cup vegetable oil in a large skillet over medium-high heat until shimmering, then cook shrimp in batches for 2-3 minutes per side until pink and opaque.
  3. Step 3: In a bowl, combine 1/4 cup mayonnaise, 2 tbsp creole mustard, and 1 tbsp hot sauce to make remoulade; set aside.
  4. Step 4: Sauté 1/4 cup diced celery, 1/4 cup diced green bell pepper, and 1/4 cup diced onion in 1 tbsp oil until softened (5 minutes), then cool slightly.
  5. Step 5: Assemble po'boys by spreading remoulade on bread halves, layering with hot shrimp and sautéed vegetables, then serve immediately.

Frequently asked questions

How long does Authentic New Orleans-Style Shrimp Po'boy with Creole Remoulade take to make?

Total time is about 40 minutes (25 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Authentic New Orleans-Style Shrimp Po'boy with Creole Remoulade?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Authentic New Orleans-Style Shrimp Po'boy with Creole Remoulade?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Authentic New Orleans-Style Shrimp Po'boy with Creole Remoulade for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Authentic New Orleans-Style Shrimp Po'boy with Creole Remoulade?

American seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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