New Orleans-Style Shrimp Po’Boy with Remoulade Sauce
A classic New Orleans sandwich featuring crispy fried shrimp nestled in a soft baguette, dressed with tangy remoulade sauce and fresh lettuce for a perfect balance of textures and flavors. This american-inspired seafood ready in about 35 minutes blends peeled and deveined medium shrimp, all-purpose flour, cornstarch into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 480 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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, peeled and deveined medium shrimp
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup buttermilk
- for frying, about 4 cups vegetable oil
- 1 loaf, cut into 4 sections French baguette
- 1 cup shredded romaine 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 tsp hot sauce
- 1/2 tsp garlic powder
- 1/2 tsp paprika (for remoulade)
Instructions
- Step 1: In a bowl, whisk together 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 1 tsp prepared horseradish, 1 tsp Worcestershire sauce, 1 tbsp lemon juice, 1 tsp hot sauce, 1/2 tsp garlic powder, and 1/2 tsp paprika to make the remoulade sauce. Refrigerate until ready to use.
- Step 2: In a shallow dish, combine 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp paprika, 1/2 tsp cayenne pepper, 1 tsp salt, and 1/2 tsp black pepper. Pour 1 cup buttermilk into another bowl.
- Step 3: Heat 4 cups vegetable oil in a deep skillet or fryer to 350°F.
- Step 4: Dip 16 medium peeled and deveined shrimp into the buttermilk, then dredge thoroughly in the seasoned flour mixture, shaking off excess.
- Step 5: Fry shrimp in batches for 2-3 minutes until golden and crisp, then drain on paper towels.
- Step 6: Slice a French baguette loaf into 4 sections and split open lengthwise. Spread remoulade sauce generously on both sides.
- Step 7: Layer each sandwich with 1/4 cup shredded romaine lettuce, 2-3 slices of tomato, and 4 fried shrimp.
- Step 8: Serve immediately for a spicy, crunchy taste of New Orleans street food at home.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does New Orleans-Style Shrimp Po’Boy with Remoulade Sauce take to make?
Total time is about 35 minutes (20 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover New Orleans-Style Shrimp Po’Boy with Remoulade Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in New Orleans-Style Shrimp Po’Boy with Remoulade Sauce?
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 with Remoulade Sauce 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-Style Shrimp Po’Boy with Remoulade Sauce?
American seafood 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.
