Creole-Spiced Shrimp Po’Boy with Remoulade Sauce

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

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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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.