Cajun-Spiced Shrimp Po’ Boy with Remoulade

By AislePrompt Editorial · ·

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 sandwich featuring crispy Cajun-spiced shrimp tucked into a soft French roll with tangy remoulade sauce and fresh lettuce. This Caribbean-inspired Mardi Gras recipe, ready in about 35 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 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.

Prep: 20 min Cook: 15 min Serves 4 Caribbean cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, toss 1 lb large shrimp with 2 tbsp Cajun seasoning until evenly coated. In another bowl, whisk together 1/2 cup buttermilk and 1/2 cup all-purpose flour to create a batter.
  2. Step 2: Heat 2 cups vegetable oil in a deep skillet or pot over medium-high heat to 350°F. Dip each shrimp into the batter, then carefully fry in hot oil for 2-3 minutes until golden and crispy. Remove and drain on paper towels.
  3. Step 3: To make the remoulade, mix 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 1 tsp hot sauce, 1/2 tsp paprika, 1/4 tsp garlic powder, and 1 tbsp lemon juice in a small bowl until smooth.
  4. Step 4: Slice 4 French rolls lengthwise without cutting all the way through. Spread 2 tbsp of remoulade inside each roll, layer with shredded lettuce (about 1/4 cup per sandwich), sliced tomato, and 4-5 fried shrimp. Serve immediately while shrimp are hot and crisp.

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