Cajun-Spiced Shrimp Po’boy with Remoulade Sauce
A classic Louisiana-style sandwich featuring crispy Cajun-spiced shrimp on a soft French roll, topped with a tangy remoulade sauce and crisp lettuce. This southern-inspired sandwiches & wraps ready in about 30 minutes blends large shrimp, peeled and deveined, all-purpose flour, Cajun seasoning 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 large shrimp, peeled and deveined
- 1 cup all-purpose flour
- 2 tbsp Cajun seasoning
- 2 cups vegetable oil
- 4 French rolls
- 1/2 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tsp prepared horseradish
- 1 tsp paprika
- 1 tbsp lemon juice
- 1 tsp Worcestershire sauce
- 1/2 tsp garlic powder
- 1 tsp hot sauce
- 1 cup shredded iceberg lettuce
- 1 medium sliced tomato
- 1/4 cup pickles, sliced
Instructions
- Step 1: In a medium bowl, combine 1 cup all-purpose flour and 2 tbsp Cajun seasoning. Toss 1 lb peeled and deveined large shrimp in the seasoned flour until evenly coated.
- Step 2: Heat 2 cups vegetable oil in a deep skillet over medium-high heat until it reaches 350°F. Fry the coated shrimp in batches for 2-3 minutes until golden and crispy, then drain on paper towels.
- Step 3: In a small bowl, whisk together 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 1 tsp prepared horseradish, 1 tsp paprika, 1 tbsp lemon juice, 1 tsp Worcestershire sauce, 1/2 tsp garlic powder, and 1 tsp hot sauce until smooth and well combined to make the remoulade sauce.
- Step 4: Slice 4 French rolls lengthwise without cutting all the way through and lightly toast them.
- Step 5: Spread about 2 tbsp remoulade sauce inside each roll. Layer with 1/4 cup shredded iceberg lettuce, 2-3 slices of tomato, 1 tbsp sliced pickles, and a generous portion of the fried Cajun shrimp.
- Step 6: Serve immediately while the shrimp are warm and the rolls are crisp.
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?
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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