Cajun-Spiced Po’Boy Sandwich with Remoulade and Pickled Veggies

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

A crispy fried shrimp po’boy sandwich layered with zesty remoulade and tangy pickled vegetables on a soft French roll. This Caribbean-inspired sandwich and wrap recipe, 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

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a medium bowl, soak 1 lb large peeled shrimp in 1 cup buttermilk for 15 minutes to tenderize and add moisture.
2. 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.
3. 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.
4. 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.
5. 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.
6. Step 6: Serve immediately for a classic Louisiana po’boy experience with a spicy kick.