Po’ Boy Sliders with Crispy Fried Shrimp and Remoulade Sauce

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

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.

Prep: 20 min Cook: 15 min Serves 8 Southern US cuisine 320 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Po’ Boy Sliders with Crispy Fried Shrimp and 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 Po’ Boy Sliders with Crispy Fried Shrimp and 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 Po’ Boy Sliders with Crispy Fried Shrimp and 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 Po’ Boy Sliders with Crispy Fried Shrimp and Remoulade Sauce for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). 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 Po’ Boy Sliders with Crispy Fried Shrimp and Remoulade Sauce?

Southern US 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.

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