Cajun-Spiced Shrimp Po' Boy with Remoulade Sauce

By AislePrompt Editorial · Published 2026-07-01 · Updated 2026-07-01

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 Louisiana sandwich with crispy Cajun-seasoned shrimp, crisp lettuce, and a tangy remoulade sauce on a French roll. This Louisiana Creole-inspired seafood recipe, ready in about 30 minutes, pairs medium 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 480 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: 15 min Cook: 15 min Serves 4 Louisiana Creole cuisine 480 cal/serving

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Ingredients

1 lb, peeled and deveined medium shrimp
1 tbsp Cajun seasoning
1/2 cup all-purpose flour
1/2 cup for frying vegetable oil
4, split lengthwise French rolls
1 cup shredded iceberg lettuce
1 medium, sliced tomato
1/2 cup mayonnaise
1 tbsp Dijon mustard
1 tsp hot sauce
1/2 tsp paprika
1 tsp lemon juice
1/4 tsp garlic powder

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Instructions

Step 1: In a medium bowl, toss 1 lb peeled and deveined medium shrimp with 1 tbsp Cajun seasoning until evenly coated.
Step 2: Heat 1/2 cup vegetable oil in a large skillet over medium-high heat to 350°F. Dredge shrimp lightly in 1/2 cup all-purpose flour, shaking off excess.
Step 3: Fry shrimp in batches for 2-3 minutes per side until golden and cooked through. Drain on paper towels.
Step 4: To make remoulade sauce, whisk together 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 1 tsp hot sauce, 1/2 tsp paprika, 1 tsp lemon juice, and 1/4 tsp garlic powder until smooth.
Step 5: Toast 4 French rolls lightly, then spread remoulade sauce on both sides. Layer with 1 cup shredded iceberg lettuce, sliced tomato, and the fried Cajun shrimp. Serve immediately.