Deep-Fried Cajun Shrimp Po' Boy with Remoulade

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A classic New Orleans sandwich featuring crispy Cajun-seasoned fried shrimp piled high on a French roll with zesty remoulade sauce. This caribbean-inspired mardi gras ready in about 35 minutes pairs large shrimp, peeled and deveined, all-purpose flour, cornmeal for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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.

★ 4.6 (15 ratings) Prep: 20 min Cook: 15 min Serves 4 Caribbean cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large bowl, combine 1 cup all-purpose flour, 1/2 cup cornmeal, and 2 tbsp Cajun seasoning. Pour 1 cup buttermilk into a separate bowl.
  2. Step 2: Dip each of the 1 lb large shrimp first into the buttermilk, then dredge thoroughly in the seasoned flour mixture, shaking off excess.
  3. Step 3: Heat vegetable oil in a deep fryer or large pot to 350°F. Fry the shrimp in batches for 2-3 minutes until golden brown and crispy, then 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 tsp Worcestershire sauce, 1 tsp hot sauce, 1 tbsp lemon juice, 1/2 tsp garlic powder, and 1/2 tsp paprika until smooth to make remoulade sauce.
  5. Step 5: Split and lightly toast 4 French rolls. Spread about 2 tbsp remoulade sauce on each roll, layer with 1/4 cup shredded iceberg lettuce and 2-3 slices of tomato.
  6. Step 6: Pile fried shrimp generously into each sandwich and drizzle with additional remoulade if desired. Serve immediately while hot and crispy.

Frequently asked questions

How long does Deep-Fried Cajun Shrimp Po' Boy with Remoulade 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 Deep-Fried Cajun Shrimp Po' Boy with Remoulade?

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 all-purpose flour from drying out.

Can I substitute ingredients in Deep-Fried Cajun Shrimp Po' Boy with Remoulade?

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 Deep-Fried Cajun Shrimp Po' Boy with Remoulade 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 Deep-Fried Cajun Shrimp Po' Boy with Remoulade?

Caribbean mardi gras 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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