Creole Shrimp Po’Boy Sandwich with Remoulade Sauce

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

A classic New Orleans sandwich filled with crispy fried shrimp, fresh lettuce, tomato, and a tangy homemade remoulade on toasted French bread. This Caribbean-inspired sandwich and wrap recipe, 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 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

• 16 pieces medium shrimp, peeled and deveined
• 1 cup all-purpose flour
• 1/2 cup cornmeal
• 1 tbsp Cajun seasoning
• 1 cup buttermilk
• 3 cups vegetable oil for frying
• 1 French bread loaf, cut into 4 portions
• 2 cups shredded iceberg lettuce
• 1 medium sliced ripe tomato
• 1/2 cup mayonnaise
• 2 tbsp Dijon mustard
• 1 tbsp capers, chopped
• 1 clove minced garlic
• 1 tsp hot sauce
• 1 tbsp lemon juice
• 1 tsp paprika
• to taste salt
• to taste black pepper

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Instructions

1. Step 1: In a bowl, whisk together 1/2 cup mayonnaise, 2 tbsp Dijon mustard, 1 tbsp chopped capers, 1 clove minced garlic, 1 tsp hot sauce, 1 tbsp lemon juice, 1 tsp paprika, salt, and black pepper until smooth to make remoulade sauce. Refrigerate.
2. Step 2: In a shallow dish, combine 1 cup all-purpose flour, 1/2 cup cornmeal, and 1 tbsp Cajun seasoning.
3. Step 3: Dip 16 medium peeled and deveined shrimp into 1 cup buttermilk, then dredge in the seasoned flour mixture, pressing lightly to coat evenly.
4. Step 4: Heat 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. Drain on paper towels.
5. Step 5: Slice 1 French bread loaf into 4 sandwich portions and toast lightly.
6. Step 6: Spread remoulade sauce generously on the bottom halves of the bread, then layer with 2 cups shredded iceberg lettuce, slices from 1 medium ripe tomato, and the fried shrimp.
7. Step 7: Top with the other bread halves, press gently, and serve immediately.