New Orleans-Style Shrimp Po’Boy with Remoulade Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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.

Prep: 20 min Cook: 15 min Serves 4 American cuisine 480 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

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.

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). 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 with Remoulade Sauce?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

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.

Related recipes