New Orleans-Style Shrimp Po’Boy with Remoulade Sauce

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

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 recipe, ready in about 35 minutes, pairs medium shrimp, all-purpose flour, cornstarch for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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.

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)

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Instructions

1. 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.
2. 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.
3. Step 3: Heat 4 cups vegetable oil in a deep skillet or fryer to 350°F.
4. Step 4: Dip 16 medium peeled and deveined shrimp into the buttermilk, then dredge thoroughly in the seasoned flour mixture, shaking off excess.
5. Step 5: Fry shrimp in batches for 2-3 minutes until golden and crisp, then drain on paper towels.
6. Step 6: Slice a French baguette loaf into 4 sections and split open lengthwise. Spread remoulade sauce generously on both sides.
7. Step 7: Layer each sandwich with 1/4 cup shredded romaine lettuce, 2-3 slices of tomato, and 4 fried shrimp.
8. Step 8: Serve immediately for a spicy, crunchy taste of New Orleans street food at home.