Creole Shrimp Po’Boy with Remoulade Sauce

By AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

A classic New Orleans sandwich featuring crispy fried shrimp on a soft French roll with tangy remoulade sauce and fresh lettuce. This Cajun-inspired sandwich and wrap recipe, ready in about 35 minutes, pairs large shrimp, all-purpose flour, cornmeal for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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 peeled and deveined large shrimp
• 1 cup all-purpose flour
• 1/2 cup cornmeal
• 1 tbsp cajun seasoning
• 1 cup buttermilk
• for frying, approx 3 cups vegetable oil
• 4, split French rolls
• 1 cup shredded romaine lettuce
• 1 medium sliced tomato
• 1/2 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1 tsp hot sauce
• 1 tsp paprika
• 1/2 tsp garlic powder
• to taste salt
• to taste black pepper

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

Instructions

1. Step 1: In a bowl, whisk together 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 1 tbsp lemon juice, 1 tsp hot sauce, 1 tsp paprika, 1/2 tsp garlic powder, salt, and black pepper to taste to make the remoulade sauce. Refrigerate until ready to use.
2. Step 2: In a shallow dish, combine 1 cup all-purpose flour, 1/2 cup cornmeal, and 1 tbsp cajun seasoning. Pour 1 cup buttermilk into another bowl.
3. Step 3: Dip each of the 16 peeled and deveined large shrimp first into the buttermilk, then dredge thoroughly in the flour and cornmeal mixture, shaking off excess.
4. Step 4: Heat approximately 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, then drain on paper towels.
5. Step 5: To assemble, spread 2 tbsp remoulade sauce inside each split French roll (4 rolls). Layer with 1 cup shredded romaine lettuce, sliced tomato, and 4-5 fried shrimp per sandwich. Serve immediately.