Creole Shrimp Po’Boy with Remoulade Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A classic New Orleans sandwich featuring crispy fried shrimp on a soft French roll with tangy remoulade sauce and fresh lettuce. This cajun-inspired sandwiches & wraps ready in about 35 minutes blends peeled and deveined large shrimp, all-purpose flour, cornmeal into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 520 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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: 20 min Cook: 15 min Serves 4 Cajun cuisine 520 cal/serving
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Ingredients

Instructions

  1. Step 1: In a bowl, whisk together 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 1 tbsp lemon juice, 1 tsp hot sauce, 1 tsp paprika, 1/2 tsp garlic powder, salt, and black pepper to taste to make the remoulade sauce. Refrigerate until ready to use.
  2. Step 2: In a shallow dish, combine 1 cup all-purpose flour, 1/2 cup cornmeal, and 1 tbsp cajun seasoning. Pour 1 cup buttermilk into another bowl.
  3. Step 3: Dip each of the 16 peeled and deveined large shrimp first into the buttermilk, then dredge thoroughly in the flour and cornmeal mixture, shaking off excess.
  4. Step 4: Heat approximately 3 cups vegetable oil in a deep skillet or fryer to 350°F. Fry shrimp in batches for 2-3 minutes until golden brown and crispy, then drain on paper towels.
  5. Step 5: To assemble, spread 2 tbsp remoulade sauce inside each split French roll (4 rolls). Layer with 1 cup shredded romaine lettuce, sliced tomato, and 4-5 fried shrimp per sandwich. Serve immediately.

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Frequently asked questions

How long does Creole Shrimp Po’Boy with Remoulade Sauce take to make?

Total time is about 35 minutes (20 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Creole Shrimp Po’Boy with Remoulade Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Creole Shrimp Po’Boy with Remoulade Sauce?

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 Sauce 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 Sauce?

Cajun 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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