Cajun-Spiced Shrimp Po’boy with Remoulade Sauce

By AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

A classic Louisiana-style sandwich featuring crispy Cajun-spiced shrimp on a soft French roll, topped with a tangy remoulade sauce and crisp lettuce. This Southern-inspired sandwich and wrap recipe, ready in about 30 minutes, pairs large shrimp, peeled and deveined, all-purpose flour, Cajun seasoning for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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
• 1 cup all-purpose flour
• 2 tbsp Cajun seasoning
• 2 cups vegetable oil
• 4 French rolls
• 1/2 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tsp prepared horseradish
• 1 tsp paprika
• 1 tbsp lemon juice
• 1 tsp Worcestershire sauce
• 1/2 tsp garlic powder
• 1 tsp hot sauce
• 1 cup shredded iceberg lettuce
• 1 medium sliced tomato
• 1/4 cup pickles, sliced

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 cup all-purpose flour and 2 tbsp Cajun seasoning. Toss 1 lb peeled and deveined large shrimp in the seasoned flour until evenly coated.
2. Step 2: Heat 2 cups vegetable oil in a deep skillet over medium-high heat until it reaches 350°F. Fry the coated shrimp in batches for 2-3 minutes until golden and crispy, then drain on paper towels.
3. Step 3: In a small bowl, whisk together 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 1 tsp prepared horseradish, 1 tsp paprika, 1 tbsp lemon juice, 1 tsp Worcestershire sauce, 1/2 tsp garlic powder, and 1 tsp hot sauce until smooth and well combined to make the remoulade sauce.
4. Step 4: Slice 4 French rolls lengthwise without cutting all the way through and lightly toast them.
5. Step 5: Spread about 2 tbsp remoulade sauce inside each roll. Layer with 1/4 cup shredded iceberg lettuce, 2-3 slices of tomato, 1 tbsp sliced pickles, and a generous portion of the fried Cajun shrimp.
6. Step 6: Serve immediately while the shrimp are warm and the rolls are crisp.