Creole Shrimp Po’Boys with Remoulade Sauce
Classic New Orleans sandwich featuring crispy fried shrimp stuffed in a French baguette with zesty remoulade and fresh lettuce. This cajun-inspired sandwiches & wraps ready in about 35 minutes blends medium shrimp, peeled and deveined, 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 550 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.
Ingredients
- 16 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
- for frying, about 4 cups vegetable oil
- 2, split lengthwise French baguette
- 1 cup shredded iceberg lettuce
- 1/2 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp capers, chopped
- 1 tbsp lemon juice
- 1 tsp hot sauce
- 1 clove garlic, minced
Instructions
- Step 1: In a bowl, combine 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 1 tbsp chopped capers, 1 tbsp lemon juice, 1 tsp hot sauce, and 1 minced garlic clove. Mix well to create remoulade sauce and refrigerate.
- Step 2: In a shallow dish, whisk together 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 3: Dip 16 peeled and deveined medium shrimp into 1 cup buttermilk, then dredge thoroughly in the flour mixture, coating evenly.
- Step 4: Heat about 4 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. Drain on paper towels.
- Step 5: Split 2 French baguettes lengthwise but not all the way through. Layer each with 1/2 cup shredded iceberg lettuce, then pile fried shrimp generously.
- Step 6: Drizzle remoulade sauce over shrimp, close the sandwich, and serve immediately while shrimp are hot and crunchy.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Creole Shrimp Po’Boys 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’Boys 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’Boys 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’Boys 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’Boys 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.
