New Orleans-Style Creole Shrimp Po'Boy Sandwich

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A classic New Orleans sandwich featuring crispy fried shrimp dressed with Creole mayo and fresh lettuce on a crusty French roll. This Cajun-inspired sandwich and wrap recipe, ready in about 35 minutes, pairs large 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 530 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.

Prep: 20 min Cook: 15 min Serves 4 Cajun cuisine 530 cal/serving

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Ingredients

1 lb large shrimp, peeled and deveined
1 cup all-purpose flour
1/2 cup cornmeal
2 tsp Creole seasoning
1 cup buttermilk
2 cups vegetable oil for frying
4 French rolls
1/2 cup mayonnaise
1 tbsp Creole mustard
1 tsp hot sauce
1 cup shredded iceberg lettuce
1 medium sliced tomato
1/4 cup pickles, sliced

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Instructions

Step 1: In a shallow bowl, mix 1 cup all-purpose flour, 1/2 cup cornmeal, and 2 tsp Creole seasoning.
Step 2: Pour 1 cup buttermilk into another bowl. Dip 1 lb peeled and deveined large shrimp first into buttermilk, then dredge in the flour mixture until fully coated.
Step 3: Heat 2 cups vegetable oil in a deep skillet over medium-high heat to 350°F. Fry shrimp in batches for 2-3 minutes until golden brown and crispy; drain on paper towels.
Step 4: In a small bowl, combine 1/2 cup mayonnaise, 1 tbsp Creole mustard, and 1 tsp hot sauce to make the Creole mayo.
Step 5: Slice 4 French rolls lengthwise, spread Creole mayo on both sides, layer with 1 cup shredded iceberg lettuce, fried shrimp, 1 medium sliced tomato, and 1/4 cup sliced pickles.
Step 6: Serve immediately for a crunchy, spicy New Orleans classic.