Creole-Spiced Shrimp Po’Boy Sandwich

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

A classic New Orleans sandwich featuring crispy Creole-seasoned shrimp tucked into a crusty French roll with tangy remoulade. This Cajun-inspired sandwich and wrap recipe, ready in about 30 minutes, pairs medium shrimp, Creole seasoning, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 560 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

• 1 lb, peeled and deveined medium shrimp
• 2 tbsp Creole seasoning
• 1 cup all-purpose flour
• 1 cup buttermilk
• for frying, about 4 cups vegetable oil
• 4 rolls, split lengthwise French bread rolls
• 1/2 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tsp prepared horseradish
• 1 tbsp lemon juice
• 1 tsp Worcestershire sauce
• 1/2 tsp garlic powder
• 1 cup shredded lettuce
• 1 cup sliced tomatoes
• 1/2 cup, sliced pickles

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Instructions

1. Step 1: In a medium bowl, toss 1 lb peeled and deveined medium shrimp with 2 tbsp Creole seasoning until evenly coated.
2. Step 2: Pour 1 cup buttermilk into a shallow dish. Place 1 cup all-purpose flour in another shallow dish. Dip each seasoned shrimp first into the buttermilk, then dredge in flour, shaking off excess.
3. Step 3: Heat 4 cups vegetable oil in a deep skillet or pot over medium-high heat to 350°F. Fry shrimp in batches for 2-3 minutes until golden brown and crispy. Drain on paper towels.
4. Step 4: In a small bowl, whisk together 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 1 tsp prepared horseradish, 1 tbsp lemon juice, 1 tsp Worcestershire sauce, and 1/2 tsp garlic powder until smooth to make remoulade sauce.
5. Step 5: Split 4 French bread rolls lengthwise, toast lightly if desired. Spread remoulade sauce evenly on both sides of each roll.
6. Step 6: Layer each sandwich with 1/4 cup shredded lettuce, 1/4 cup sliced tomatoes, 1/8 cup sliced pickles, and a generous handful of fried shrimp. Serve immediately.