New Orleans-Style Po’Boy Sandwich with Fried Shrimp and Remoulade

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

A classic New Orleans sandwich featuring crispy fried shrimp, fresh lettuce, tomato, and a tangy homemade remoulade on a crusty French roll. This Cajun-inspired sandwich and wrap recipe, ready in about 40 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 650 calories and feeds 2, 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

• 16 pieces medium shrimp, peeled and deveined
• 1 cup all-purpose flour
• 1/2 cup cornmeal
• 1 tbsp cajun seasoning
• 1 cup buttermilk
• 4 cups vegetable oil
• 2 French bread rolls
• 1 cup leaf lettuce
• 1 medium sliced tomato
• 1/2 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tsp prepared horseradish
• 1 tsp Worcestershire sauce
• 1 tbsp lemon juice
• 1/2 tsp paprika
• 1 clove minced garlic

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Instructions

1. Step 1: In a medium bowl, whisk together 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 1 tsp prepared horseradish, 1 tsp Worcestershire sauce, 1 tbsp lemon juice, 1/2 tsp paprika, and 1 clove minced garlic to make remoulade sauce. Refrigerate until ready to use.
2. Step 2: In another bowl, combine 1 cup all-purpose flour, 1/2 cup cornmeal, and 1 tbsp Cajun seasoning. Pour 1 cup buttermilk into a separate shallow bowl.
3. Step 3: Dip 16 medium peeled and deveined shrimp into buttermilk, then dredge in flour mixture, shaking off excess.
4. Step 4: Heat 4 cups vegetable oil in a deep skillet or fryer to 350°F. Fry shrimp in batches for 2-3 minutes until golden and crispy. Drain on paper towels.
5. Step 5: Slice 2 French bread rolls lengthwise without cutting all the way through. Spread remoulade sauce inside each roll.
6. Step 6: Layer 1 cup leaf lettuce and slices from 1 medium tomato on each roll, then pile on the fried shrimp.
7. Step 7: Serve immediately, pressing the sandwich gently to hold together.