New Orleans-Style Shrimp Po’Boy Sandwich

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant sandwich featuring crispy fried shrimp dressed with a tangy remoulade sauce, inspired by Chicago’s beloved New Orleans-inspired eateries. This latin american-inspired sandwiches & wraps ready in about 25 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 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.

Prep: 15 min Cook: 10 min Serves 2 Latin American cuisine 650 cal/serving
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Ingredients

Instructions

  1. Step 1: In a medium bowl, whisk 1 cup all-purpose flour, 1/2 cup cornmeal, and 1 tbsp cajun seasoning until combined. In another bowl, pour 3/4 cup buttermilk. Dip 12 large shrimp into buttermilk, then dredge thoroughly in the flour mixture, shaking off excess.
  2. Step 2: 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 each until golden brown and crispy. Transfer to a paper towel-lined plate to drain.
  3. Step 3: In a small bowl, stir together 1/3 cup mayonnaise, 1 tbsp Dijon mustard, 1 tsp prepared horseradish, 1 tbsp lemon juice, and 1 tsp hot sauce until smooth to make remoulade sauce.
  4. Step 4: Slice 2 French rolls lengthwise without cutting through. Spread remoulade sauce evenly on both sides. Layer with 1 cup shredded iceberg lettuce, 4 tomato slices, 1/4 cup sliced pickles, and the fried shrimp.
  5. Step 5: Close sandwiches and serve immediately, enjoying the contrast of crispy shrimp and tangy sauce.

Equipment for this recipe

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Frequently asked questions

How long does New Orleans-Style Shrimp Po’Boy Sandwich take to make?

Total time is about 25 minutes (15 min prep + 10 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-Style Shrimp Po’Boy Sandwich?

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 all-purpose flour from drying out.

Can I substitute ingredients in New Orleans-Style Shrimp Po’Boy Sandwich?

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-Style Shrimp Po’Boy Sandwich for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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-Style Shrimp Po’Boy Sandwich?

Latin 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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