Sautéed Shrimp Po’Boy with Spicy Remoulade and Pickled Slaw

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A classic New Orleans shrimp po’boy featuring crispy sautéed shrimp, a zesty remoulade sauce, and tangy pickled slaw on a fresh baguette. This caribbean-inspired sandwiches & wraps ready in about 25 minutes pairs shrimp, peeled and deveined, cajun seasoning, all-purpose flour 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: 15 min Cook: 10 min Serves 4 Caribbean cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Toss 1 lb peeled and deveined shrimp with 1 tbsp Cajun seasoning and dredge lightly in 1/2 cup all-purpose flour.
  2. Step 2: Heat 3 tbsp vegetable oil in a large skillet over medium-high heat. Add shrimp in a single layer and sauté for 2-3 minutes per side until golden and cooked through. Remove and set aside.
  3. Step 3: In a small bowl, whisk together 1/3 cup mayonnaise, 1 tbsp Dijon mustard, 1 tbsp hot sauce, 1 tbsp lemon juice, and 1/2 tsp garlic powder to make the spicy remoulade.
  4. Step 4: In another bowl, combine 2 cups shredded green cabbage, 1 julienned medium carrot, 2 tbsp apple cider vinegar, and 1 tsp sugar. Toss and let sit for 10 minutes to create pickled slaw.
  5. Step 5: Spread the remoulade evenly on both sides of the split 1 French baguette. Layer the sautéed shrimp on the bottom half, then top with pickled slaw before closing the sandwich and serving.

Equipment for this recipe

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Frequently asked questions

How long does Sautéed Shrimp Po’Boy with Spicy Remoulade and Pickled Slaw take to make?

Total time is about 25 minutes (15 min prep + 10 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 Sautéed Shrimp Po’Boy with Spicy Remoulade and Pickled Slaw?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep shrimp, peeled and deveined from drying out.

Can I substitute ingredients in Sautéed Shrimp Po’Boy with Spicy Remoulade and Pickled Slaw?

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 Sautéed Shrimp Po’Boy with Spicy Remoulade and Pickled Slaw 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 Sautéed Shrimp Po’Boy with Spicy Remoulade and Pickled Slaw?

Caribbean sandwiches & wraps 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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