Creole Shrimp Po’Boy with Remoulade and Pickled Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A classic New Orleans sandwich featuring crispy fried shrimp piled high on a toasted baguette with zesty remoulade sauce and tangy pickled vegetables. This american-inspired sandwiches & wraps ready in about 40 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.

Prep: 25 min Cook: 15 min Serves 4 American cuisine 550 cal/serving
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Ingredients

Instructions

  1. Step 1: Combine 1 cup buttermilk and 1 lb peeled and deveined medium shrimp in a bowl. Let marinate for 15 minutes in the refrigerator.
  2. Step 2: In a shallow dish, whisk together 1 1/2 cups all-purpose flour, 1/2 cup cornmeal, and 1 tbsp Cajun seasoning.
  3. Step 3: Heat 4 cups vegetable oil in a deep skillet or fryer to 350°F.
  4. Step 4: Remove shrimp from buttermilk, allowing excess to drip off, then dredge in the flour mixture, coating evenly.
  5. Step 5: Fry shrimp in batches for 2-3 minutes until golden brown and crispy. Drain on paper towels.
  6. Step 6: To make remoulade, whisk together 1/2 cup mayonnaise, 2 tbsp Dijon mustard, 1 tbsp prepared horseradish, 1 tsp hot sauce, 1/2 tsp garlic powder, salt, and black pepper to taste.
  7. Step 7: Slice 1 French baguette lengthwise and toast lightly.
  8. Step 8: Spread remoulade generously on both sides of the baguette. Layer 1 cup shredded lettuce, 1 medium sliced tomato, fried shrimp, 1/2 cup pickled cucumber slices, and 1/2 cup pickled red onion slices.
  9. Step 9: Close sandwich, slice into portions, and serve immediately.

Equipment for this recipe

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Frequently asked questions

How long does Creole Shrimp Po’Boy with Remoulade and Pickled Vegetables take to make?

Total time is about 40 minutes (25 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Creole Shrimp Po’Boy with Remoulade and Pickled Vegetables?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep buttermilk from drying out.

Can I substitute ingredients in Creole Shrimp Po’Boy with Remoulade and Pickled Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Creole Shrimp Po’Boy with Remoulade and Pickled Vegetables for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Creole Shrimp Po’Boy with Remoulade and Pickled Vegetables?

American sandwiches & wraps like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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