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 tossed in Cajun spices, served on a soft French roll with tangy remoulade. This Louisiana Creole-inspired sandwich and wrap recipe, ready in about 35 minutes, pairs shrimp, Cajun seasoning, buttermilk 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.

Ingredients

• 1 lb, peeled and deveined shrimp
• 2 tbsp Cajun seasoning
• 1 cup buttermilk
• 1 1/2 cups all-purpose flour
• 1/2 cup cornmeal
• for frying, about 4 cups vegetable oil
• 4, split French rolls
• 4 leaves leaf lettuce
• 1 medium, sliced tomato
• 1/2 cup sliced pickles
• 1/2 cup mayonnaise
• 2 tbsp Dijon mustard
• 1 tbsp prepared horseradish
• 1 tbsp lemon juice
• 1 tsp Worcestershire sauce
• 1 tsp hot sauce
• 1/2 tsp garlic powder
• 1/2 tsp paprika

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

Instructions

1. Step 1: In a bowl, combine 1 lb peeled shrimp with 2 tbsp Cajun seasoning and 1 cup buttermilk. Toss to coat and marinate for 15 minutes.
2. Step 2: In a separate shallow dish, mix 1 1/2 cups all-purpose flour and 1/2 cup cornmeal evenly.
3. Step 3: Heat vegetable oil in a deep skillet or fryer to 350°F (about 4 cups oil).
4. Step 4: Remove shrimp from buttermilk, letting excess drip off, then dredge in the flour-cornmeal mixture until well coated.
5. Step 5: Fry shrimp in batches for 2-3 minutes until golden and crispy. Drain on paper towels.
6. Step 6: In a small bowl, whisk together 1/2 cup mayonnaise, 2 tbsp Dijon mustard, 1 tbsp prepared horseradish, 1 tbsp lemon juice, 1 tsp Worcestershire sauce, 1 tsp hot sauce, 1/2 tsp garlic powder, and 1/2 tsp paprika to make remoulade.
7. Step 7: Split 4 French rolls and toast lightly if desired. Spread remoulade sauce on both sides, then layer 1 leaf lettuce, sliced tomato, 1/2 cup pickles, and fried shrimp.
8. Step 8: Serve immediately while shrimp are hot and crunchy.