Cajun-Spiced Gulfport Shrimp Po’ Boy Sandwich

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A crispy fried shrimp sandwich with zesty Cajun seasoning served on a soft French roll with creamy remoulade and crisp lettuce. This Southern American-inspired sandwich and wrap recipe, ready in about 35 minutes, pairs Large Gulf shrimp, peeled and deveined, All-purpose flour, Cornmeal for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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: 20 min Cook: 15 min Serves 4 Southern American cuisine 550 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a shallow bowl, whisk together 1 cup all-purpose flour, 1/2 cup cornmeal, and 2 tbsp Cajun seasoning. Pour 1 cup buttermilk into another bowl. Dip 1 lb peeled and deveined large Gulf shrimp first into the buttermilk, then dredge in the flour mixture, pressing lightly to coat.
  2. Step 2: Heat 2 cups vegetable oil in a deep skillet or fryer to 350°F. Fry the coated shrimp in batches for 3-4 minutes until golden brown and crisp. Drain on paper towels.
  3. Step 3: In a small bowl, combine 1/2 cup mayonnaise, 1 tbsp Dijon mustard, and 1 tbsp hot sauce to make remoulade sauce. Mix well.
  4. Step 4: Slice 4 French rolls lengthwise without cutting all the way through. Spread about 2 tbsp remoulade on each roll, then layer 2 lettuce leaves, 3-4 fried shrimp, 2 tomato slices, and 2 tbsp sliced pickles per sandwich.
  5. Step 5: Close sandwiches gently and serve immediately with extra hot sauce on the side.

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