New Orleans-Inspired Shrimp Po’Boy Sandwich
A flavorful sandwich featuring crispy fried shrimp, spicy remoulade, and fresh lettuce on a soft French roll, inspired by Chicago's best take on New Orleans po’boys. This southern american-inspired sandwiches & wraps ready in about 30 minutes pairs medium 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. 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 medium shrimp, peeled and deveined
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup buttermilk
- 2 cups vegetable oil for frying
- 4 French rolls
- 1/2 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp hot sauce
- 1/2 tsp garlic powder
- 1 tsp lemon juice
- 2 cups shredded iceberg lettuce
- 1 medium tomato sliced tomato
Instructions
- Step 1: In a large bowl, whisk together 1 cup all-purpose flour, 1/2 cup cornmeal, 1 tsp paprika, 1/2 tsp cayenne pepper, 1 tsp salt, and 1/2 tsp black pepper. Pour 1 cup buttermilk into a separate bowl.
- Step 2: Dip 1 lb peeled and deveined medium shrimp into the buttermilk, then dredge in the flour mixture, coating evenly. Set aside on a plate.
- Step 3: Heat 2 cups vegetable oil in a deep skillet over medium-high heat to 350°F. Fry the shrimp in batches for 2-3 minutes until golden and crispy. Transfer to paper towels to drain.
- Step 4: In a small bowl, mix 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 1 tbsp hot sauce, 1/2 tsp garlic powder, and 1 tsp lemon juice to make a spicy remoulade sauce.
- Step 5: Slice 4 French rolls lengthwise without cutting all the way through. Spread a generous layer of remoulade sauce inside each roll.
- Step 6: Layer each roll with 1/2 cup shredded iceberg lettuce, 2-3 slices of tomato, and a handful of fried shrimp. Serve immediately while hot.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does New Orleans-Inspired Shrimp Po’Boy Sandwich take to make?
Total time is about 30 minutes (15 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 New Orleans-Inspired Shrimp Po’Boy Sandwich?
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 New Orleans-Inspired Shrimp Po’Boy Sandwich?
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 New Orleans-Inspired Shrimp Po’Boy Sandwich 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 New Orleans-Inspired Shrimp Po’Boy Sandwich?
Southern American 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.
