New Orleans-Inspired Shrimp Po’Boy Sandwich

By AislePrompt Editorial · Published 2026-05-25 · Updated 2026-05-25

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 sandwich and wrap recipe, 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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Step 5: Slice 4 French rolls lengthwise without cutting all the way through. Spread a generous layer of remoulade sauce inside each roll.
6. 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.