Cajun-Spiced Shrimp Po’boy Sandwich with Remoulade Sauce
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 leaves 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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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
- 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.
- Step 5: Serve immediately while the shrimp are warm and crispy for a flavorful Southern sandwich experience.
Frequently asked questions
How long does Cajun-Spiced Shrimp Po’boy Sandwich with Remoulade Sauce take to make?
Total time is about 35 minutes (20 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Cajun-Spiced Shrimp Po’boy Sandwich with Remoulade Sauce?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cajun seasoning from drying out.
Can I substitute ingredients in Cajun-Spiced Shrimp Po’boy Sandwich 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 Sandwich 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 Sandwich 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.
