Shrimp Po’Boy with Spicy Remoulade

By AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

A classic New Orleans sandwich featuring crispy fried shrimp nestled in a crusty French roll with zesty spicy remoulade sauce and fresh lettuce. This Creole-inspired sandwich and wrap recipe, ready in about 35 minutes, pairs large shrimp, all-purpose flour, cornmeal for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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.

Ingredients

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

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Instructions

1. Step 1: In a bowl, combine 1 cup all-purpose flour, 1/2 cup cornmeal, 1 tsp cayenne pepper, 1 tsp salt, and 1/2 tsp black pepper. In another bowl, pour 1 cup buttermilk.
2. Step 2: Dip 1 lb peeled and deveined large shrimp into the buttermilk, then dredge thoroughly in the flour and cornmeal mixture, ensuring an even coating.
3. Step 3: Heat 4 cups vegetable oil in a deep skillet or fryer to 350°F. Fry the coated shrimp in batches for 2-3 minutes until golden brown and crispy. Drain on paper towels.
4. Step 4: For the remoulade sauce, whisk together 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 1 tbsp prepared horseradish, 1 tsp hot sauce, 1 tsp paprika, and 1 tbsp lemon juice until smooth and tangy.
5. Step 5: To assemble, spread 2 tbsp remoulade sauce inside each split French roll (4 rolls). Layer with 1/2 cup shredded iceberg lettuce, 2-3 slices of tomato, and 6-8 fried shrimp per sandwich.
6. Step 6: Serve immediately with extra remoulade sauce on the side for dipping.