Creole Po'Boy Sandwich with Crispy Fried Shrimp and Remoulade

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

A classic New Orleans-style po'boy with crunchy fried shrimp, crisp lettuce, tomato, and a tangy homemade remoulade sauce on a soft French roll. This Caribbean-inspired sandwich and wrap recipe, ready in about 35 minutes, pairs medium shrimp, peeled and deveined, buttermilk, all-purpose flour 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 medium shrimp, peeled and deveined
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1/2 cup cornmeal
• 1 tbsp cajun seasoning
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups vegetable oil for frying
• 4 french rolls, split but not cut all the way through
• 4 large romaine lettuce leaves
• 1 large ripe tomato, sliced
• 1/2 cup mayonnaise
• 1 tbsp prepared horseradish
• 1 tbsp dijon mustard
• 1 tsp hot sauce
• 1/2 tsp paprika
• 1/4 tsp garlic powder
• 1 tbsp lemon juice

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Instructions

1. Step 1: In a medium bowl, soak 1 lb peeled and deveined medium shrimp in 1 cup buttermilk for 15 minutes.
2. Step 2: In a shallow dish, whisk together 1 cup all-purpose flour, 1/2 cup cornmeal, 1 tbsp Cajun seasoning, 1 tsp salt, and 1/2 tsp black pepper.
3. Step 3: Heat 2 cups vegetable oil in a deep skillet or pot to 350°F. Remove shrimp from buttermilk, letting excess drip off, then dredge each shrimp in the flour mixture, pressing to coat well.
4. Step 4: Fry shrimp in batches for 2-3 minutes until golden brown and crispy. Drain on paper towels.
5. Step 5: To make the remoulade sauce, whisk together 1/2 cup mayonnaise, 1 tbsp prepared horseradish, 1 tbsp Dijon mustard, 1 tsp hot sauce, 1/2 tsp paprika, 1/4 tsp garlic powder, and 1 tbsp lemon juice until smooth.
6. Step 6: To assemble, spread remoulade sauce generously inside 4 split French rolls. Layer each with 4 large romaine lettuce leaves, slices from 1 large tomato, and a generous portion of fried shrimp.
7. Step 7: Serve immediately while shrimp are still warm and crispy.