Creole-Spiced Shrimp Po’Boy with Remoulade Sauce
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 sandwich and wrap recipe, ready in about 35 minutes, pairs Medium shrimp, 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
- 1 lb, peeled and deveined Medium shrimp
- 1 cup All-purpose flour
- 1/2 cup Cornmeal
- 2 tsp Creole seasoning
- 1 cup Buttermilk
- for frying, about 4 cups Vegetable oil
- 4, split lengthwise French rolls
- 1/2 cup Mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp Capers, chopped
- 1 tsp Hot sauce
- 1 tbsp Lemon juice
- 1 clove Minced garlic
- 1 cup Shredded lettuce
- 1 medium tomato, sliced Sliced tomato
- 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, combine 1 cup all-purpose flour, 1/2 cup cornmeal, and 2 tsp Creole seasoning. Pour 1 cup buttermilk into another bowl.
- 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.
- Step 3: Fry shrimp in batches for 2-3 minutes until golden brown and crispy. Drain on paper towels and season lightly with salt.
- 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.
- Step 5: Toast 4 French rolls split lengthwise until lightly browned. Spread remoulade sauce evenly on both sides of each roll.
- 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.
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). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Creole-Spiced 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 medium shrimp from drying out.
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.
