Po’Boy Sandwich with Crispy Fried Shrimp and Remoulade Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

A classic New Orleans street food sandwich featuring crunchy fried shrimp piled high on a soft French roll, dressed with a zesty remoulade sauce and crisp lettuce. This latin american-inspired sandwiches & wraps ready in about 35 minutes blends large shrimp, peeled and deveined, all-purpose flour, cornmeal 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 550 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

• 1 lb large shrimp, peeled and deveined
• 1 cup all-purpose flour
• 1/2 cup cornmeal
• 1 tsp paprika
• 1/2 tsp cayenne pepper
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup buttermilk
• about 4 cups vegetable oil for frying
• 4 French bread rolls, split lengthwise
• 2 cups shredded iceberg lettuce
• 1 large tomato, sliced
• 1/2 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp prepared horseradish
• 1 tsp hot sauce
• 1 tsp lemon juice
• 1 clove minced garlic
• 1 tbsp chopped parsley

Instructions

1. Step 1: In a medium bowl, whisk together 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 1 tbsp prepared horseradish, 1 tsp hot sauce, 1 tsp lemon juice, 1 minced garlic clove, and 1 tbsp chopped parsley to make the remoulade sauce. Refrigerate until ready.
2. Step 2: In a shallow dish, combine 1 cup all-purpose flour, 1/2 cup cornmeal, 1 tsp paprika, 1/2 tsp cayenne pepper, 1 tsp salt, and 1/2 tsp black pepper.
3. Step 3: Pour 1 cup buttermilk into another shallow bowl. Dip 1 lb peeled shrimp first into buttermilk, letting excess drip off, then dredge in the flour mixture until fully coated.
4. Step 4: Heat about 4 cups vegetable oil in a deep skillet or fryer to 350°F. Fry the shrimp in batches for 2-3 minutes until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
5. Step 5: Slice 4 French bread rolls lengthwise but do not cut all the way through. Toast lightly if desired.
6. Step 6: Spread a generous layer of remoulade sauce inside each roll. Layer with 2 cups shredded iceberg lettuce, sliced tomato from 1 large tomato, and then the fried shrimp.
7. Step 7: Serve the po’boys immediately while shrimp are hot and crispy.