Creole Shrimp Po’Boy with Remoulade Sauce
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
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Frequently asked questions
How long does Creole Shrimp Po’Boy with Remoulade Sauce take to make?
Total time is about 35 minutes (20 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Creole Shrimp Po’Boy with Remoulade Sauce?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large shrimp from drying out.
Can I substitute ingredients in Creole Shrimp Po’Boy with Remoulade Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Creole Shrimp Po’Boy with Remoulade Sauce for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Creole Shrimp Po’Boy with Remoulade Sauce?
Cajun sandwiches & wraps like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
