Cajun-Spiced Po’Boy Sandwich with Crispy Fried Shrimp

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

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 classic New Orleans po’boy sandwich loaded with crispy fried shrimp tossed in Cajun spices, dressed with lettuce, tomato, and a zesty remoulade. This Creole-inspired sandwich and wrap recipe, ready in about 35 minutes, pairs 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 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 Creole cuisine 550 cal/serving

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Ingredients

1 lb large, peeled and deveined shrimp
2 tbsp Cajun seasoning
1 cup all-purpose flour
1/2 cup cornmeal
1 tsp baking powder
1 cup buttermilk
for frying, about 4 cups vegetable oil
4, split lengthwise French baguette rolls
1/2 cup mayonnaise
1 tbsp Creole mustard
1 tsp hot sauce
1 cup shredded romaine lettuce
1 large, sliced tomato
1/4 cup sliced pickles
1 tbsp lemon juice

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Instructions

Step 1: In a large bowl, whisk 1 cup all-purpose flour, 1/2 cup cornmeal, 1 tsp baking powder, and 2 tbsp Cajun seasoning. Pour in 1 cup buttermilk and stir until smooth to make the batter.
Step 2: Heat 4 cups vegetable oil in a deep fryer or heavy pot to 350°F.
Step 3: Dip 1 lb peeled and deveined shrimp into the batter, then carefully drop into hot oil. Fry shrimp in batches for 2-3 minutes until golden brown and crispy; drain on paper towels.
Step 4: In a small bowl, mix 1/2 cup mayonnaise, 1 tbsp Creole mustard, 1 tsp hot sauce, and 1 tbsp lemon juice to create the sandwich sauce.
Step 5: Spread sauce evenly on the inside of 4 split French baguette rolls. Layer each with 1/4 cup shredded romaine lettuce, 3-4 tomato slices, 1/4 cup sliced pickles, and a generous portion of fried shrimp.
Step 6: Close sandwiches, slice in half if desired, and serve immediately while shrimp are hot and crispy.