Creole-Spiced Shrimp Po’Boy Sandwich with Remoulade

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

A traditional New Orleans sandwich featuring crispy fried shrimp seasoned with Creole spices, served on a soft French roll with tangy remoulade sauce. This Caribbean-inspired sandwich and wrap recipe, ready in about 35 minutes, pairs Large 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 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

• 12, peeled and deveined Large shrimp
• 2 tsp Creole seasoning
• 1 cup All-purpose flour
• 1/2 cup Cornmeal
• 1 cup Buttermilk
• for frying, about 3 cups Vegetable oil
• 4, split lengthwise French rolls
• 4 Lettuce leaves
• 1 large, sliced Tomato
• 1/2 cup Mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp Hot sauce
• 1 tbsp, chopped Capers
• 1 tbsp Lemon juice
• 1, minced Garlic clove
• 1/2 tsp Paprika
• to taste Salt
• to taste Black pepper

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Instructions

1. Step 1: In a large bowl, whisk together 1 cup buttermilk and 2 tsp Creole seasoning. Add 12 peeled and deveined large shrimp, tossing to coat. Let marinate for 15 minutes.
2. Step 2: In another bowl, combine 1 cup all-purpose flour and 1/2 cup cornmeal. Remove shrimp from buttermilk, allowing excess to drip off, then dredge each shrimp in the flour mixture to coat evenly.
3. Step 3: Heat 3 cups vegetable oil in a deep skillet 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: To make remoulade sauce, whisk together 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 1 tbsp hot sauce, 1 tbsp chopped capers, 1 tbsp lemon juice, 1 minced garlic clove, 1/2 tsp paprika, salt and black pepper to taste.
5. Step 5: To assemble, spread remoulade sauce generously on the inside of 4 split French rolls. Layer each with 1 leaf of lettuce, 2-3 tomato slices, and 3 fried shrimp. Serve immediately for a classic po’boy experience.