Cajun-Spiced Shrimp Po’Boy with Remoulade Dressing

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

A classic New Orleans po’boy sandwich loaded with crispy Cajun shrimp and tangy homemade remoulade sauce on a toasted French roll. This Latin American-inspired sandwich and wrap recipe, ready in about 35 minutes, pairs medium 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 600 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 medium shrimp, peeled and deveined
• 2 tbsp cajun seasoning
• 1 cup all-purpose flour
• 1/2 cup cornmeal
• 1 cup buttermilk
• 4 cups for frying vegetable oil
• 4 french rolls
• 1 cup romaine lettuce, shredded
• 1 medium tomato, sliced
• 1/2 cup mayonnaise
• 1 tbsp dijon mustard
• 1 tbsp capers, chopped
• 1 tsp hot sauce
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1 tbsp lemon juice

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

Instructions

1. Step 1: In a large bowl, toss 1 lb peeled shrimp with 2 tbsp Cajun seasoning until evenly coated.
2. Step 2: Pour 1 cup buttermilk into a shallow dish. In another shallow dish, mix 1 cup all-purpose flour with 1/2 cup cornmeal.
3. Step 3: Dip each shrimp first into the buttermilk, then dredge in the flour and cornmeal mixture, coating thoroughly.
4. Step 4: Heat 4 cups vegetable oil in a deep skillet or fryer to 350°F. Fry the shrimp in batches for 2-3 minutes until golden and crispy. Drain on paper towels.
5. Step 5: To make the remoulade, whisk together 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 1 tbsp chopped capers, 1 tsp hot sauce, 1 tsp paprika, 1/2 tsp garlic powder, and 1 tbsp lemon juice until smooth.
6. Step 6: Slice 4 French rolls lengthwise and toast them under a broiler until just golden, about 1-2 minutes.
7. Step 7: Spread a generous amount of remoulade on the inside of each roll. Layer with 1 cup shredded romaine lettuce and slices from 1 medium tomato.
8. Step 8: Fill each sandwich with the crispy Cajun shrimp and serve immediately for a crunchy, spicy po’boy experience.