Cajun Shrimp Po'Boy with Remoulade Sauce

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

A classic New Orleans sandwich featuring crispy Cajun-spiced shrimp piled on a French roll with crisp lettuce and zesty remoulade sauce. This southern-inspired mardi gras ready in about 30 minutes pairs medium shrimp, cajun seasoning, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

Prep: 15 min Cook: 15 min Serves 4 Southern cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Toss 1 lb peeled shrimp with 2 tbsp Cajun seasoning until evenly coated.
  2. Step 2: Place 1/2 cup all-purpose flour on a plate. Dredge each shrimp lightly in the flour, shaking off excess.
  3. Step 3: Heat 1/4 cup vegetable oil in a large skillet over medium-high heat until shimmering. Fry shrimp in batches for 2-3 minutes per side until golden and cooked through, then drain on paper towels.
  4. Step 4: In a small bowl, whisk together 1/3 cup mayonnaise, 1 tbsp prepared horseradish, 1 tbsp Dijon mustard, 1 tbsp lemon juice, 1 tsp paprika, 1/2 tsp garlic powder, and 1 tsp hot sauce to make remoulade sauce.
  5. Step 5: Split 4 French bread rolls lengthwise without cutting all the way through and toast lightly.
  6. Step 6: Spread a generous layer of remoulade sauce inside each roll. Layer with 1 cup shredded romaine lettuce, fried shrimp, and slices from 1 medium tomato.
  7. Step 7: Serve immediately, letting the zesty shrimp and creamy sauce shine in every bite.

Frequently asked questions

How long does Cajun Shrimp Po'Boy with Remoulade Sauce take to make?

Total time is about 30 minutes (15 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 Cajun Shrimp Po'Boy with Remoulade Sauce?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium shrimp from drying out.

Can I substitute ingredients in Cajun Shrimp Po'Boy with Remoulade Sauce?

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 Cajun Shrimp Po'Boy with Remoulade Sauce 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 Cajun Shrimp Po'Boy with Remoulade Sauce?

Southern mardi gras 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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