Cajun-Spiced Shrimp Po'Boy Sandwich with Remoulade

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

A vibrant sandwich featuring spicy Cajun-seasoned shrimp nestled in a crusty French baguette, topped with crisp lettuce and a zesty remoulade sauce. This Caribbean-inspired sandwich and wrap recipe, ready in about 20 minutes, pairs large shrimp, peeled and deveined, Cajun seasoning, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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
• 2 tbsp olive oil
• 1, about 12 inches French baguette
• 1 cup shredded iceberg lettuce
• 1 medium tomato, thinly sliced
• 1/4 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tsp hot sauce
• 1 tbsp lemon juice
• 1/4 tsp garlic powder
• 1/4 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: Toss 1 lb large shrimp with 2 tbsp Cajun seasoning and 2 tbsp olive oil until evenly coated. Heat a large skillet over medium-high heat and sauté shrimp for 2-3 minutes per side until pink and opaque, with a slightly charred edge.
2. Step 2: While shrimp cooks, prepare the remoulade by whisking together 1/4 cup mayonnaise, 1 tbsp Dijon mustard, 1 tsp hot sauce, 1 tbsp lemon juice, 1/4 tsp garlic powder, 1/4 tsp paprika, salt, and black pepper to taste in a small bowl until smooth and tangy.
3. Step 3: Slice the 12-inch French baguette horizontally, leaving a hinge intact. Toast the bread lightly in a 375°F oven for 5 minutes until crisp.
4. Step 4: Spread the remoulade evenly on both sides of the toasted baguette. Layer 1 cup shredded iceberg lettuce and 1 sliced medium tomato on the bottom half.
5. Step 5: Arrange the cooked Cajun shrimp on top of the lettuce and tomato, close the sandwich, slice into portions, and serve immediately while warm and flavorful.