New Orleans-Spiced Po’Boy with Crispy Fried Shrimp and Remoulade
A vibrant sandwich layered with crunchy fried shrimp dusted in Cajun spices, topped with tangy remoulade sauce, capturing the lively essence of Chicago’s Hyde Park inspired by New Orleans. This american-inspired sandwiches & wraps ready in about 35 minutes pairs large, peeled and deveined shrimp, cajun seasoning, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 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, peeled and deveined shrimp
- 2 tsp cajun seasoning
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 cup buttermilk
- for frying, about 4 cups vegetable oil
- 4, split lengthwise French baguette rolls
- 1 cup, shredded leaf lettuce
- 1 large, thinly sliced tomato
- 1/2 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp hot sauce
- 1 tsp lemon juice
- 1 tbsp, chopped capers
- 1/2 tsp garlic powder
- 1/2 tsp paprika
Instructions
- Step 1: Toss 1 lb peeled and deveined shrimp with 2 tsp Cajun seasoning until evenly coated. In a shallow bowl, whisk together 1 cup all-purpose flour and 1/4 cup cornstarch. Pour 1 cup buttermilk into another bowl.
- Step 2: Heat 4 cups vegetable oil in a deep skillet or fryer to 350°F. Dip each shrimp first into the buttermilk, then dredge in the flour mixture, pressing to coat well. Fry shrimp in batches for 2-3 minutes until golden and crisp, then drain on paper towels.
- Step 3: In a small bowl, combine 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 1 tbsp hot sauce, 1 tsp lemon juice, 1 tbsp chopped capers, 1/2 tsp garlic powder, and 1/2 tsp paprika. Stir until smooth to make remoulade sauce.
- Step 4: Split 4 French baguette rolls lengthwise without cutting all the way through. Toast the insides lightly. Spread remoulade sauce generously on both sides of each roll.
- Step 5: Layer each sandwich with 1/4 cup shredded leaf lettuce, 2-3 slices of tomato, and a generous portion of the fried shrimp. Close sandwiches and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does New Orleans-Spiced Po’Boy with Crispy Fried Shrimp and 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 New Orleans-Spiced Po’Boy with Crispy Fried Shrimp and 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 cajun seasoning from drying out.
Can I substitute ingredients in New Orleans-Spiced Po’Boy with Crispy Fried Shrimp and 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 New Orleans-Spiced Po’Boy with Crispy Fried Shrimp and 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 New Orleans-Spiced Po’Boy with Crispy Fried Shrimp and Remoulade?
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.
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