New Orleans-Style Shrimp Po’Boy Sandwich

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

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 sandwich and wrap recipe, 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.

Ingredients

• 12 pieces large shrimp, peeled and deveined
• 1 cup all-purpose flour
• 1/2 cup cornmeal
• 1 tbsp cajun seasoning
• 3/4 cup buttermilk
• 2 cups vegetable oil
• 2 French sandwich rolls
• 1/3 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tsp prepared horseradish
• 1 tbsp lemon juice
• 1 tsp hot sauce
• 1 cup shredded iceberg lettuce
• 4 slices sliced tomatoes
• 1/4 cup sliced pickles

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

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.