Creole Shrimp Po’Boy with Remoulade and Pickled Veggies

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

A classic New Orleans sandwich with crispy fried shrimp, tangy remoulade sauce, and quick pickled vegetables on a crusty baguette. This American-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 480 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 tsp paprika
• 1/2 tsp cayenne pepper
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup buttermilk
• enough for 2-inch depth vegetable oil for frying
• 4 french baguette or hoagie rolls
• 1/2 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp creole mustard
• 1 tbsp lemon juice
• 1 clove minced garlic
• 1/2 cup pickled cucumber slices
• 1/2 cup pickled red onions
• 1 cup shredded lettuce

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

Instructions

1. Step 1: Prepare pickled vegetables by combining 1/2 cup sliced cucumbers and 1/2 cup sliced red onions in a bowl with 1/4 cup apple cider vinegar and 1 tsp sugar. Let sit at room temperature for 20 minutes.
2. Step 2: In a shallow bowl, whisk 1 cup buttermilk and soak 16 medium peeled and deveined shrimp for 10 minutes.
3. Step 3: In another bowl, mix 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.
4. Step 4: Heat vegetable oil in a deep skillet to 350°F.
5. Step 5: Remove shrimp from buttermilk, dredge in the seasoned flour and cornmeal mixture, pressing gently to coat.
6. Step 6: Fry shrimp in batches for 2-3 minutes until golden and crisp. Drain on paper towels.
7. Step 7: For remoulade, whisk together 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 1 tbsp creole mustard, 1 tbsp lemon juice, and 1 clove minced garlic until smooth.
8. Step 8: Slice 4 baguette rolls lengthwise but not through. Spread remoulade inside each roll, layer 1 cup shredded lettuce, fried shrimp, and top with pickled cucumbers and onions.
9. Step 9: Serve immediately to enjoy the crisp textures and tangy flavors.