Po’ Boy Sliders with Crispy Fried Shrimp and Remoulade Sauce

By AislePrompt Editorial · Published 2026-08-06 · Updated 2026-08-06

Miniature Louisiana po’ boy sandwiches loaded with crispy fried shrimp, shredded lettuce, and a tangy remoulade sauce for a flavorful bite-sized snack. This Southern US-inspired seafood recipe, ready in about 35 minutes, pairs small slider buns, large shrimp, buttermilk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 8, 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

• 8 small slider buns
• 1 lb, peeled and deveined large shrimp
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1/2 cup cornmeal
• 1 tbsp cajun seasoning
• 1 tsp salt
• 1/2 tsp black pepper
• for frying, about 4 cups vegetable oil
• 2 cups shredded iceberg lettuce
• 1/2 cup mayonnaise
• 1 tbsp yellow mustard
• 1 tbsp hot sauce
• 1 tsp prepared horseradish
• 1/2 tsp paprika
• 1 tsp lemon juice

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 together 1/2 cup mayonnaise, 1 tbsp yellow mustard, 1 tbsp hot sauce, 1 tsp prepared horseradish, 1/2 tsp paprika, and 1 tsp lemon juice to make the remoulade sauce. Cover and refrigerate.
2. Step 2: Pour 1 cup buttermilk into a large bowl. In another bowl, combine 1 cup all-purpose flour, 1/2 cup cornmeal, 1 tbsp Cajun seasoning, 1 tsp salt, and 1/2 tsp black pepper.
3. Step 3: Dip 1 lb peeled and deveined large shrimp first into the buttermilk, then dredge thoroughly in the seasoned flour and cornmeal mixture, pressing gently to coat.
4. Step 4: Heat about 4 cups vegetable oil in a deep skillet or fryer to 350°F (175°C). Fry the shrimp in batches for 2-3 minutes until golden brown and crispy. Drain on paper towels.
5. Step 5: Slice 8 small slider buns in half and lightly toast them.
6. Step 6: To assemble each slider, spread 1 tbsp remoulade sauce on the bottom half of the bun, layer with 3-4 fried shrimp, then top with 1/4 cup shredded iceberg lettuce and a drizzle of remoulade on top.
7. Step 7: Close with the top bun and serve immediately while warm.