Cajun-Spiced Shrimp Po' Boy with Remoulade Sauce
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 ready in about 30 minutes blends peeled and deveined medium shrimp, Cajun seasoning, all-purpose flour into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 480 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cajun-Spiced Shrimp Po' Boy with Remoulade Sauce take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Cajun-Spiced Shrimp Po' Boy with Remoulade Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Cajun-Spiced Shrimp Po' Boy with Remoulade Sauce?
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 Remoulade Sauce 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 Remoulade Sauce?
Louisiana Creole seafood 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.
