Cajun-Spiced Shrimp Po'Boy Sandwich

By AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

A classic Louisiana sandwich featuring crispy Cajun-seasoned shrimp nestled in a soft hoagie roll with tangy remoulade and fresh lettuce. This American-inspired sandwich and wrap recipe, ready in about 30 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 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.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tbsp cajun seasoning
• 1 cup all-purpose flour
• 3/4 cup buttermilk
• 2 cups vegetable oil
• 4 hoagie rolls
• 1 cup romaine lettuce, shredded
• 1 medium tomato, sliced
• 1/2 cup mayonnaise
• 1 tbsp prepared horseradish
• 1 tbsp lemon juice
• 1 tsp hot sauce
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• to taste salt
• to taste black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Rinse and pat dry 1 lb large shrimp, then toss with 2 tbsp Cajun seasoning to coat evenly.
2. Step 2: Pour 3/4 cup buttermilk into a bowl and place 1 cup all-purpose flour in another shallow dish.
3. Step 3: Heat 2 cups vegetable oil in a deep skillet over medium-high heat until it reaches 350°F.
4. Step 4: Dip each shrimp first into the buttermilk, then dredge thoroughly in flour, shaking off excess.
5. Step 5: Fry shrimp in batches for 2-3 minutes until golden and cooked through, then drain on paper towels.
6. Step 6: In a small bowl, whisk together 1/2 cup mayonnaise, 1 tbsp prepared horseradish, 1 tbsp lemon juice, 1 tsp hot sauce, 1/2 tsp garlic powder, 1/2 tsp paprika, salt, and black pepper to taste until smooth.
7. Step 7: Slice 4 hoagie rolls lengthwise without cutting all the way through and lightly toast them.
8. Step 8: Spread a generous layer of the remoulade sauce inside each roll, then layer with 1 cup shredded romaine lettuce, sliced tomato, and the fried shrimp.
9. Step 9: Serve immediately for a crunchy, spicy, and tangy po'boy experience.