New Orleans-Spiced Po’Boy with Crispy Fried Shrimp and Remoulade

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

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 sandwich and wrap recipe, ready in about 35 minutes, pairs 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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.