New Orleans-Inspired Po’Boy with Crispy Fried Shrimp

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-25 · Updated 2026-05-25

A hearty sandwich featuring crispy fried shrimp dressed with classic remoulade sauce, shredded lettuce, and ripe tomatoes on a toasted French roll. This american-inspired sandwiches & wraps ready in about 45 minutes pairs peeled and deveined large shrimp, buttermilk, 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 pieces, peeled and deveined large shrimp
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1/4 cup cornstarch
• 1 tsp paprika
• 1/2 tsp cayenne pepper
• 1 tsp salt
• 1/2 tsp black pepper
• for frying, about 3 cups vegetable oil
• 4 rolls French rolls
• 1/2 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp hot sauce
• 1 tbsp lemon juice
• 1 minced garlic clove
• 2 cups shredded iceberg lettuce
• 1 large, sliced ripe tomatoes

Instructions

1. Step 1: In a medium bowl, combine 1 cup buttermilk with 1 tsp hot sauce and soak 12 large shrimp peeled and deveined for 20 minutes to tenderize and add flavor.
2. Step 2: In a shallow dish, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp paprika, 1/2 tsp cayenne pepper, 1 tsp salt, and 1/2 tsp black pepper until evenly mixed.
3. Step 3: Heat 3 cups vegetable oil in a deep skillet or fryer to 350°F. Remove shrimp from buttermilk, letting excess drip off, then dredge each shrimp thoroughly in the flour mixture.
4. Step 4: Fry shrimp in batches for 2-3 minutes until golden brown and crispy, turning once. Drain on paper towels to remove excess oil.
5. Step 5: In a small bowl, whisk 1/2 cup mayonnaise with 1 tbsp Dijon mustard, 1 tbsp lemon juice, 1 minced garlic clove, and 1 tbsp hot sauce until smooth to make remoulade sauce.
6. Step 6: Slice 4 French rolls lengthwise without cutting all the way through, then toast them lightly under a broiler or in a pan until just golden.
7. Step 7: Spread remoulade sauce evenly inside each roll, then layer with 1/2 cup shredded iceberg lettuce, 3 fried shrimp, and slices from 1 large ripe tomato per sandwich.
8. Step 8: Serve immediately, enjoying the balance of crunchy shrimp, tangy sauce, and fresh vegetables.