Baton Rouge Style Shrimp Po' Boy Sandwiches with Remoulade Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

Crispy fried shrimp stuffed into soft French bread, topped with a tangy creole remoulade and fresh lettuce for a classic Louisiana sandwich. This southern american-inspired sandwiches & wraps ready in about 40 minutes blends peeled and deveined large shrimp, buttermilk, all-purpose flour into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 550 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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, peeled and deveined large shrimp
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1/2 cup cornmeal
• 1 tbsp cajun seasoning
• 2 cups for frying vegetable oil
• 4, split lengthwise French bread rolls
• 1 cup, shredded romaine lettuce
• 1/2 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tsp prepared horseradish
• 1 tsp paprika
• 1 tbsp lemon juice
• 1 tsp hot sauce
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: In a medium bowl, combine 1 cup buttermilk with 1 tbsp Cajun seasoning. Add 1 lb peeled and deveined shrimp and marinate for 20 minutes in the refrigerator.
2. Step 2: In a shallow dish, mix 1 cup all-purpose flour with 1/2 cup cornmeal, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Step 3: Heat 2 cups vegetable oil in a deep skillet or fryer over medium-high heat to 350°F.
4. Step 4: Remove shrimp from buttermilk, letting excess drip off, then dredge each shrimp in the flour-cornmeal mixture until fully coated.
5. Step 5: Fry shrimp in batches for 2-3 minutes until golden brown and crispy, then transfer to a paper towel-lined plate to drain.
6. Step 6: To make remoulade sauce, whisk together 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 1 tsp prepared horseradish, 1 tsp paprika, 1 tbsp lemon juice, 1 tsp hot sauce, and 1/2 tsp garlic powder in a small bowl.
7. Step 7: Split 4 French bread rolls lengthwise without cutting all the way through, then toast lightly.
8. Step 8: Spread a generous layer of remoulade sauce inside each roll, layer with 1 cup shredded romaine lettuce, and top with fried shrimp. Serve immediately.