Deep-Fried Cajun-Spiced Shrimp Po’ Boy Sandwich

By AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

A classic New Orleans sandwich featuring crispy deep-fried shrimp seasoned with Cajun spices, served on a soft French bread with tangy remoulade and fresh lettuce. This Caribbean-inspired Mardi Gras recipe, 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 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 large shrimp, peeled and deveined
• 1 cup all-purpose flour
• 1/2 cup cornmeal
• 2 tbsp Cajun seasoning
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup buttermilk
• 4 cups vegetable oil, for frying
• 1 French bread loaf
• 1 cup romaine lettuce, shredded
• 1 medium tomato, sliced
• 1/2 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp hot sauce
• 1 tsp lemon juice

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Instructions

1. Step 1: In a large bowl, whisk together 1 cup all-purpose flour, 1/2 cup cornmeal, 2 tbsp Cajun seasoning, 1 tsp salt, and 1/2 tsp black pepper. Pour 1 cup buttermilk into another bowl.
2. Step 2: Dip 1 lb peeled and deveined large shrimp into the buttermilk, then dredge them thoroughly in the seasoned flour mixture, coating evenly.
3. Step 3: Heat 4 cups vegetable oil in a deep skillet or fryer to 350°F. Fry the shrimp in batches for 2-3 minutes until golden brown and crispy; drain on paper towels.
4. Step 4: Slice 1 French bread loaf lengthwise without cutting all the way through; toast lightly in a 375°F oven for 5 minutes until warm and slightly crisp.
5. Step 5: In a small bowl, mix 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 1 tbsp hot sauce, and 1 tsp lemon juice to make remoulade sauce.
6. Step 6: Spread the remoulade sauce evenly inside the toasted bread, layer with 1 cup shredded romaine lettuce, slices of 1 medium tomato, and the fried shrimp. Close the sandwich and serve immediately.