Creole Shrimp Po'Boy with Remoulade and Pickled Slaw

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

A classic New Orleans sandwich featuring crispy fried shrimp, tangy remoulade sauce, and crunchy pickled cabbage slaw on a soft French roll. This Cajun-inspired sandwich and wrap recipe, ready in about 40 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

• 1 lb medium shrimp, peeled and deveined
• 1 cup all-purpose flour
• 1/2 cup cornmeal
• 1 tsp cayenne pepper
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup buttermilk
• 2 cups vegetable oil (for frying)
• 4 French rolls
• 1/2 cup mayonnaise
• 2 tbsp Dijon mustard
• 1 tbsp prepared horseradish
• 1 tbsp hot sauce
• 1 tbsp lemon juice
• 2 cups cabbage, thinly sliced
• 1/4 cup white vinegar
• 1 tsp sugar
• 1/2 tsp salt (for slaw)
• 1/4 tsp black pepper (for slaw)

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Instructions

1. Step 1: In a bowl, whisk together 1/2 cup mayonnaise, 2 tbsp Dijon mustard, 1 tbsp prepared horseradish, 1 tbsp hot sauce, and 1 tbsp lemon juice until smooth to make the remoulade sauce. Refrigerate.
2. Step 2: Combine 2 cups thinly sliced cabbage with 1/4 cup white vinegar, 1 tsp sugar, 1/2 tsp salt, and 1/4 tsp black pepper in a separate bowl. Toss and let marinate for at least 20 minutes.
3. Step 3: In a shallow bowl, whisk 1 cup buttermilk. In another bowl, mix 1 cup all-purpose flour, 1/2 cup cornmeal, 1 tsp cayenne pepper, 1 tsp salt, and 1/2 tsp black pepper.
4. Step 4: Heat 2 cups vegetable oil in a deep skillet to 350°F. Dip 1 lb medium shrimp first into buttermilk, then dredge in the flour-cornmeal mixture, coating thoroughly.
5. Step 5: Fry shrimp in batches for 2-3 minutes until golden and crispy. Drain on paper towels.
6. Step 6: Slice 4 French rolls lengthwise without cutting all the way through. Spread remoulade sauce generously on both sides of the rolls.
7. Step 7: Layer fried shrimp and a generous handful of pickled cabbage slaw inside each roll. Serve immediately for a crunchy, zesty sandwich experience.