Cajun-Spiced Po’Boy Sandwich with Remoulade and Pickled Veggies
A crispy fried shrimp po’boy sandwich layered with zesty remoulade and tangy pickled vegetables on a soft French roll. This caribbean-inspired sandwiches & wraps ready in about 35 minutes pairs large shrimp, peeled and deveined, buttermilk, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 600 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.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 cup buttermilk
- 1 1/2 cups all-purpose flour
- 2 tbsp Cajun seasoning
- 4 cups vegetable oil
- 4 French rolls
- 1/2 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tsp hot sauce
- 1 tbsp lemon juice
- 1 cup shredded lettuce
- 1 medium tomato, thinly sliced
- 1/4 cup pickled jalapeños, sliced
- 1/4 cup pickled red onions
Instructions
- Step 1: In a medium bowl, soak 1 lb large peeled shrimp in 1 cup buttermilk for 15 minutes to tenderize and add moisture.
- Step 2: In a shallow dish, combine 1 1/2 cups all-purpose flour and 2 tbsp Cajun seasoning. Remove shrimp from buttermilk, letting excess drip off, then dredge each shrimp in the seasoned flour until well coated.
- Step 3: Heat 4 cups vegetable oil in a deep skillet or Dutch oven over medium-high heat to 350°F. Fry shrimp in batches for 2-3 minutes until golden brown and crispy, then transfer to a paper towel-lined plate to drain.
- Step 4: In a small bowl, whisk together 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 1 tsp hot sauce, and 1 tbsp lemon juice to make remoulade sauce.
- Step 5: Slice 4 French rolls lengthwise without cutting all the way through and lightly toast them. Spread a generous layer of remoulade inside each roll, then layer with 1 cup shredded lettuce, 1 sliced tomato, fried shrimp, 1/4 cup pickled jalapeños, and 1/4 cup pickled red onions.
- Step 6: Serve immediately for a classic Louisiana po’boy experience with a spicy kick.
Frequently asked questions
How long does Cajun-Spiced Po’Boy Sandwich with Remoulade and Pickled Veggies take to make?
Total time is about 35 minutes (20 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-Spiced Po’Boy Sandwich with Remoulade and Pickled Veggies?
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 buttermilk from drying out.
Can I substitute ingredients in Cajun-Spiced Po’Boy Sandwich with Remoulade and Pickled Veggies?
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-Spiced Po’Boy Sandwich with Remoulade and Pickled Veggies 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-Spiced Po’Boy Sandwich with Remoulade and Pickled Veggies?
Caribbean sandwiches & wraps 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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