Cajun-Spiced Po’ Boy Sandwich with Remoulade Sauce

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

A classic New Orleans sandwich featuring crispy fried shrimp seasoned with Cajun spices, served on a crusty baguette with zesty remoulade. This Cajun-inspired sandwich and wrap recipe, ready in about 35 minutes, pairs large 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 520 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 all-purpose flour
• 1/2 cup cornmeal
• 2 tsp Cajun seasoning
• 1 cup buttermilk
• 2 cups vegetable oil, for frying
• 1 loaf french baguette, cut into 4 pieces
• 1 cup shredded iceberg lettuce
• 1 medium tomato, thinly sliced
• 1/2 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tsp prepared horseradish
• 1/2 tsp paprika
• 1 tsp hot sauce
• 1 tsp lemon juice
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Pans + Buying Guide

Instructions

1. Step 1: In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 cup cornmeal, and 2 tsp Cajun seasoning. Pour 1 cup buttermilk into a separate bowl.
2. Step 2: Dip 1 lb peeled shrimp first into the buttermilk, then dredge evenly in the flour mixture, pressing lightly to coat.
3. Step 3: Heat 2 cups vegetable oil in a deep skillet over medium-high heat until it reaches 350°F. Fry the shrimp in batches for 2-3 minutes until golden brown and crispy. Drain on paper towels.
4. Step 4: In a small bowl, whisk 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 1 tsp prepared horseradish, 1/2 tsp paprika, 1 tsp hot sauce, 1 tsp lemon juice, 1/4 tsp garlic powder, 1/4 tsp salt, and 1/4 tsp black pepper to make remoulade sauce.
5. Step 5: Slice the baguette pieces lengthwise, spread each with remoulade, then layer with 1/4 cup shredded iceberg lettuce, 2-3 tomato slices, and a generous portion of fried shrimp. Serve immediately.