Creole Shrimp Po’Boys with Remoulade Sauce

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

Classic New Orleans sandwich featuring crispy fried shrimp stuffed in a French baguette with zesty remoulade and fresh lettuce. This Cajun-inspired sandwich and wrap recipe, ready in about 35 minutes, pairs 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

• 16 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
• for frying, about 4 cups vegetable oil
• 2, split lengthwise French baguette
• 1 cup shredded iceberg lettuce
• 1/2 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp capers, chopped
• 1 tbsp lemon juice
• 1 tsp hot sauce
• 1 clove garlic, minced

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Instructions

1. Step 1: In a bowl, combine 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 1 tbsp chopped capers, 1 tbsp lemon juice, 1 tsp hot sauce, and 1 minced garlic clove. Mix well to create remoulade sauce and refrigerate.
2. Step 2: In a shallow dish, whisk together 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.
3. Step 3: Dip 16 peeled and deveined medium shrimp into 1 cup buttermilk, then dredge thoroughly in the flour mixture, coating evenly.
4. Step 4: Heat about 4 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. Drain on paper towels.
5. Step 5: Split 2 French baguettes lengthwise but not all the way through. Layer each with 1/2 cup shredded iceberg lettuce, then pile fried shrimp generously.
6. Step 6: Drizzle remoulade sauce over shrimp, close the sandwich, and serve immediately while shrimp are hot and crunchy.