Cajun-Spiced Shrimp Po'boy with Creole Remoulade
A hearty sandwich featuring spicy Cajun-seasoned shrimp piled high on a toasted French roll with creamy Creole remoulade and crisp lettuce. This southern-inspired sandwiches & wraps ready in about 25 minutes pairs large shrimp, peeled and deveined, Cajun seasoning, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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
- 2 tbsp Cajun seasoning
- 1/2 cup all-purpose flour
- 1/2 cup vegetable oil
- 4 French rolls
- 1 cup romaine lettuce, shredded
- 1/2 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1 tsp Worcestershire sauce
- 1 tsp hot sauce
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- to taste salt
- to taste black pepper
Instructions
- Step 1: Toss 1 lb large shrimp with 2 tbsp Cajun seasoning until evenly coated. Dredge the shrimp in 1/2 cup all-purpose flour, shaking off excess.
- Step 2: Heat 1/2 cup vegetable oil in a large skillet over medium-high heat until shimmering. Fry the shrimp in batches for 2-3 minutes per side until golden and cooked through, then drain on paper towels.
- Step 3: In a small bowl, mix 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 1 tbsp lemon juice, 1 tsp Worcestershire sauce, 1 tsp hot sauce, 1/2 tsp garlic powder, 1/2 tsp paprika, salt, and black pepper until smooth to create the Creole remoulade.
- Step 4: Slice 4 French rolls lengthwise and toast them lightly under a broiler or in a toaster oven until the edges are crispy, about 2 minutes.
- Step 5: Spread a generous layer of remoulade on both sides of each toasted roll, layer 1/4 cup shredded romaine lettuce, then pile on the fried Cajun shrimp. Serve immediately with pickles or chips.
Frequently asked questions
How long does Cajun-Spiced Shrimp Po'boy with Creole Remoulade take to make?
Total time is about 25 minutes (15 min prep + 10 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 Shrimp Po'boy with Creole Remoulade?
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 cajun seasoning from drying out.
Can I substitute ingredients in Cajun-Spiced Shrimp Po'boy with Creole Remoulade?
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 Shrimp Po'boy with Creole Remoulade 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 Shrimp Po'boy with Creole Remoulade?
Southern 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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