Creole Shrimp Po’Boy with Remoulade and Pickled Veggies
A classic New Orleans sandwich with crispy fried shrimp, tangy remoulade sauce, and quick pickled vegetables on a crusty baguette. This american-inspired sandwiches & wraps ready in about 35 minutes pairs medium 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 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
- 16 pieces medium shrimp, peeled and deveined
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup buttermilk
- enough for 2-inch depth vegetable oil for frying
- 4 rolls french baguette or hoagie rolls
- 1/2 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp creole mustard
- 1 tbsp lemon juice
- 1 clove minced garlic
- 1/2 cup pickled cucumber slices
- 1/2 cup pickled red onions
- 1 cup shredded lettuce
Instructions
- Step 1: Prepare pickled vegetables by combining 1/2 cup sliced cucumbers and 1/2 cup sliced red onions in a bowl with 1/4 cup apple cider vinegar and 1 tsp sugar. Let sit at room temperature for 20 minutes.
- Step 2: In a shallow bowl, whisk 1 cup buttermilk and soak 16 medium peeled and deveined shrimp for 10 minutes.
- Step 3: In another bowl, mix 1 cup all-purpose flour, 1/2 cup cornmeal, 1 tsp paprika, 1/2 tsp cayenne pepper, 1 tsp salt, and 1/2 tsp black pepper.
- Step 4: Heat vegetable oil in a deep skillet to 350°F.
- Step 5: Remove shrimp from buttermilk, dredge in the seasoned flour and cornmeal mixture, pressing gently to coat.
- Step 6: Fry shrimp in batches for 2-3 minutes until golden and crisp. Drain on paper towels.
- Step 7: For remoulade, whisk together 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 1 tbsp creole mustard, 1 tbsp lemon juice, and 1 clove minced garlic until smooth.
- Step 8: Slice 4 baguette rolls lengthwise but not through. Spread remoulade inside each roll, layer 1 cup shredded lettuce, fried shrimp, and top with pickled cucumbers and onions.
- Step 9: Serve immediately to enjoy the crisp textures and tangy flavors.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Creole Shrimp Po’Boy with Remoulade and Pickled Veggies take to make?
Total time is about 35 minutes (20 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 Veggies?
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 all-purpose flour from drying out.
Can I substitute ingredients in Creole Shrimp Po’Boy with Remoulade and Pickled Veggies?
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 Veggies 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 Veggies?
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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