Char-Grilled Po’Boy Sandwich with Crispy Shrimp

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

A classic New Orleans po’boy sandwich featuring char-grilled bread, crispy fried shrimp, and a zesty remoulade sauce. This Caribbean-inspired sandwich and wrap recipe, ready in about 35 minutes, pairs large shrimp, peeled and deveined, all-purpose flour, cornmeal for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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
• 1/2 cup cornmeal
• 1 tbsp cajun seasoning
• 1 cup buttermilk
• 2 cups vegetable oil
• 2 French baguette loaves
• 1/2 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tsp prepared horseradish
• 1 tsp Worcestershire sauce
• 1 tsp hot sauce
• 1/2 tsp garlic powder
• 1 cup shredded lettuce
• 1 medium tomato sliced tomatoes
• 1/2 cup pickle slices

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Instructions

1. Step 1: In a medium bowl, whisk together 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 1 tsp prepared horseradish, 1 tsp Worcestershire sauce, 1 tsp hot sauce, and 1/2 tsp garlic powder to make the remoulade. Cover and chill.
2. Step 2: Pour 1 cup buttermilk into a shallow dish. In another shallow dish, combine 1 cup all-purpose flour, 1/2 cup cornmeal, and 1 tbsp Cajun seasoning.
3. Step 3: Dip 1 lb peeled and deveined large shrimp first into the buttermilk, then dredge in the flour mixture, pressing to coat evenly.
4. Step 4: Heat 2 cups vegetable oil in a deep skillet over medium-high heat until it reaches 350°F. Fry the shrimp in batches for 2-3 minutes until golden and crispy. Drain on paper towels.
5. Step 5: Slice 2 French baguette loaves lengthwise and char-grill the cut sides on a hot grill or grill pan for 1-2 minutes until lightly toasted and smoky.
6. Step 6: Spread a generous amount of remoulade sauce on both sides of the grilled bread. Layer with 1 cup shredded lettuce, 1 sliced medium tomato, 1/2 cup pickle slices, and the crispy fried shrimp.
7. Step 7: Close the sandwich, cut into portions, and serve immediately.