Cajun-Spiced Shrimp Po’Boy Sandwich

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

A lively sandwich featuring spicy Cajun-seasoned shrimp nestled in a crusty French roll with crisp lettuce and tangy remoulade sauce. This Southern-inspired sandwich and wrap recipe, ready in about 25 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 550 calories and feeds 2, 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

• 12 pieces large shrimp, peeled and deveined
• 2 tbsp Cajun seasoning
• 1/2 cup all-purpose flour
• 1/2 cup buttermilk
• 1 cup vegetable oil
• 2 French rolls
• 1 cup shredded iceberg lettuce
• 1 medium ripe tomato, sliced
• 1/3 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tsp hot sauce
• 1 tsp lemon juice
• 1/4 tsp salt
• 1/4 tsp black pepper

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

Instructions

1. Step 1: In a medium bowl, combine 1/2 cup all-purpose flour and 2 tbsp Cajun seasoning. In another bowl, pour 1/2 cup buttermilk. Dip each of the 12 large shrimp first into the buttermilk, then dredge in the seasoned flour, coating evenly.
2. Step 2: Heat 1 cup vegetable oil in a deep skillet over medium-high heat until it reaches 350°F. Carefully fry the coated shrimp in batches for 2-3 minutes until golden and crispy, then transfer to a paper towel-lined plate to drain.
3. Step 3: In a small bowl, whisk together 1/3 cup mayonnaise, 1 tbsp Dijon mustard, 1 tsp hot sauce, 1 tsp lemon juice, 1/4 tsp salt, and 1/4 tsp black pepper until smooth to create the remoulade sauce.
4. Step 4: Slice 2 French rolls lengthwise without cutting all the way through. Spread a generous layer of remoulade sauce inside each roll. Layer 1/2 cup shredded iceberg lettuce and 3-4 tomato slices evenly on each.
5. Step 5: Arrange 6 fried shrimp inside each roll over the lettuce and tomato. Close the sandwich and press gently. Serve immediately while shrimp are crispy and warm.