Cajun-Spiced Shrimp Po'boy with Remoulade Sauce

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

A Southern sandwich featuring crispy Cajun-spiced shrimp nestled in a soft sub roll with a tangy homemade remoulade sauce and fresh lettuce. This Southern-inspired sandwich and wrap recipe, ready in about 30 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 450 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
• 1/2 cup all-purpose flour
• 3/4 cup buttermilk
• 2 cups vegetable oil
• 4 sub rolls
• 1 cup shredded iceberg lettuce
• 1 medium tomato, thinly sliced
• 1/2 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tsp prepared horseradish
• 1 tsp Worcestershire sauce
• 1 tbsp lemon juice
• 1 tsp paprika
• 1/2 tsp garlic powder
• 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: In a medium bowl, toss 1 lb peeled and deveined medium shrimp with 2 tbsp Cajun seasoning, coating evenly. Set aside.
2. Step 2: Pour 3/4 cup buttermilk into a shallow dish. In another dish, place 1/2 cup all-purpose flour for dredging.
3. Step 3: Heat 2 cups vegetable oil in a deep skillet over medium-high heat until it reaches 350°F.
4. Step 4: Dip each shrimp first into the buttermilk, then dredge in flour, shaking off excess.
5. Step 5: Fry shrimp in batches for 2-3 minutes until golden and crispy, then transfer to a paper towel-lined plate to drain.
6. Step 6: In a small bowl, whisk together 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 1 tsp prepared horseradish, 1 tsp Worcestershire sauce, 1 tbsp lemon juice, 1 tsp paprika, and 1/2 tsp garlic powder to make the remoulade sauce. Season with salt and black pepper to taste.
7. Step 7: Slice 4 sub rolls lengthwise and toast lightly if desired. Spread a generous layer of remoulade sauce on both sides.
8. Step 8: Layer each roll with 1/4 cup shredded iceberg lettuce, 3-4 slices of tomato, and a generous portion of fried shrimp.
9. Step 9: Close sandwiches and serve immediately while shrimp are hot and crisp.