Creole-Spiced Shrimp Po’Boy with Remoulade Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A crispy fried shrimp sandwich layered with tangy Creole remoulade, lettuce, and tomato on a toasted French roll for a classic New Orleans lunch. This creole-inspired sandwiches & wraps ready in about 35 minutes blends peeled and deveined Medium shrimp, All-purpose flour, Cornmeal into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 550 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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.

Prep: 20 min Cook: 15 min Serves 4 Creole cuisine 550 cal/serving
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Ingredients

Instructions

  1. Step 1: In a bowl, combine 1 cup all-purpose flour, 1/2 cup cornmeal, and 2 tsp Creole seasoning. Pour 1 cup buttermilk into another bowl.
  2. Step 2: Heat 4 cups vegetable oil in a deep skillet or pot to 350°F. Dip 1 lb peeled and deveined medium shrimp first into buttermilk, then dredge in the flour-cornmeal mixture, shaking off excess.
  3. Step 3: Fry shrimp in batches for 2-3 minutes until golden brown and crispy. Drain on paper towels and season lightly with salt.
  4. Step 4: In a small bowl, whisk together 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 1 tbsp chopped capers, 1 tsp hot sauce, 1 tbsp lemon juice, and 1 clove minced garlic to make remoulade.
  5. Step 5: Toast 4 French rolls split lengthwise until lightly browned. Spread remoulade sauce evenly on both sides of each roll.
  6. Step 6: Layer each sandwich with a handful of 1 cup shredded lettuce, slices from 1 medium tomato, and the fried shrimp. Serve immediately for a flavorful, crunchy po’boy experience.

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Frequently asked questions

How long does Creole-Spiced Shrimp Po’Boy with Remoulade Sauce take to make?

Total time is about 35 minutes (20 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Creole-Spiced Shrimp Po’Boy with Remoulade Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Creole-Spiced 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-Spiced 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-Spiced Shrimp Po’Boy with Remoulade Sauce?

Creole 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.

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