Cajun-Spiced Shrimp Po’boy Sandwich with Remoulade Sauce

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

A Southern-inspired sandwich featuring crispy Cajun-seasoned shrimp piled on a toasted hoagie roll with tangy remoulade sauce and fresh lettuce. This Southern-inspired sandwich and wrap recipe, ready in about 35 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 520 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
• 1/2 cup all-purpose flour
• 1/2 cup buttermilk
• 2 cups vegetable oil
• 4 hoagie rolls
• 8 romaine lettuce leaves
• 1/2 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1 tsp hot sauce
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: In a medium bowl, combine 2 tbsp Cajun seasoning with 1/2 cup all-purpose flour. In another bowl, pour 1/2 cup buttermilk. Dip each of the 1 lb peeled and deveined large shrimp first into the buttermilk, then dredge in the seasoned flour to coat completely.
2. Step 2: Heat 2 cups vegetable oil in a deep skillet over medium-high heat until it reaches 350°F on a thermometer. Fry the coated shrimp in batches for 2-3 minutes until golden brown and crispy, then drain on paper towels.
3. Step 3: To prepare the remoulade sauce, whisk together 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 1 tbsp lemon juice, 1 tsp hot sauce, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper in a small bowl until smooth.
4. Step 4: Slice 4 hoagie rolls lengthwise and toast lightly. Spread a generous 2 tbsp of remoulade sauce inside each roll, then layer 2 lettuce leaves and a portion of the fried shrimp evenly.
5. Step 5: Serve immediately while the shrimp are warm and crispy for a flavorful Southern sandwich experience.