Creole Shrimp Po’Boy with Remoulade and Pickled Vegetables

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

A classic New Orleans sandwich featuring crispy fried shrimp piled high on a toasted baguette with zesty remoulade sauce and tangy pickled vegetables. This American-inspired sandwich and wrap recipe, ready in about 40 minutes, pairs medium shrimp, peeled and deveined, buttermilk, all-purpose flour 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 buttermilk
• 1 1/2 cups all-purpose flour
• 1/2 cup cornmeal
• 1 tbsp Cajun seasoning
• 4 cups vegetable oil
• 1 loaf French baguette
• 1/2 cup mayonnaise
• 2 tbsp Dijon mustard
• 1 tbsp prepared horseradish
• 1 tsp hot sauce
• 1/2 tsp garlic powder
• to taste salt
• to taste black pepper
• 1/2 cup pickled cucumber slices
• 1/2 cup pickled red onion slices
• 1 cup shredded lettuce
• 1 medium tomato slices

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Combine 1 cup buttermilk and 1 lb peeled and deveined medium shrimp in a bowl. Let marinate for 15 minutes in the refrigerator.
2. Step 2: In a shallow dish, whisk together 1 1/2 cups all-purpose flour, 1/2 cup cornmeal, and 1 tbsp Cajun seasoning.
3. Step 3: Heat 4 cups vegetable oil in a deep skillet or fryer to 350°F.
4. Step 4: Remove shrimp from buttermilk, allowing excess to drip off, then dredge in the flour mixture, coating evenly.
5. Step 5: Fry shrimp in batches for 2-3 minutes until golden brown and crispy. Drain on paper towels.
6. Step 6: To make remoulade, whisk together 1/2 cup mayonnaise, 2 tbsp Dijon mustard, 1 tbsp prepared horseradish, 1 tsp hot sauce, 1/2 tsp garlic powder, salt, and black pepper to taste.
7. Step 7: Slice 1 French baguette lengthwise and toast lightly.
8. Step 8: Spread remoulade generously on both sides of the baguette. Layer 1 cup shredded lettuce, 1 medium sliced tomato, fried shrimp, 1/2 cup pickled cucumber slices, and 1/2 cup pickled red onion slices.
9. Step 9: Close sandwich, slice into portions, and serve immediately.