Southern-Style Shrimp Po'Boy Sandwich with Remoulade Sauce

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

A classic New Orleans-inspired sandwich featuring crispy fried shrimp, fresh lettuce, tomato, and a zesty remoulade sauce on a toasted baguette. This southern-inspired sandwiches & wraps ready in about 45 minutes blends Gulf shrimp, peeled and deveined, buttermilk, all-purpose flour 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 480 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.

Prep: 30 min Cook: 15 min Serves 4 Southern cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: In a medium bowl, soak 1 lb peeled and deveined Gulf shrimp in 1 cup buttermilk for 20 minutes to tenderize.
  2. Step 2: In another bowl, mix 1 cup all-purpose flour, 1/2 cup cornmeal, 1 tsp cayenne pepper, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper to create the dredge.
  3. Step 3: Heat 2 cups vegetable oil in a deep skillet over medium-high heat until it reaches 350°F for frying.
  4. Step 4: Remove shrimp from buttermilk, dredge each shrimp in the seasoned flour mixture, shaking off excess.
  5. Step 5: Fry shrimp in batches for 2-3 minutes until golden brown and crispy. Drain on paper towels.
  6. Step 6: To make the remoulade sauce, whisk together 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 1 tbsp hot sauce, 1 tbsp finely chopped capers, and 1 tbsp lemon juice in a small bowl.
  7. Step 7: Slice 1 French baguette into 4 pieces and toast lightly.
  8. Step 8: Spread a generous layer of remoulade sauce on each baguette piece. Layer with 1 leaf romaine lettuce, 2-3 fried shrimp, and 2-3 tomato slices.
  9. Step 9: Serve sandwiches immediately while shrimp are warm and crispy.

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Frequently asked questions

How long does Southern-Style Shrimp Po'Boy Sandwich with Remoulade Sauce take to make?

Total time is about 45 minutes (30 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Southern-Style Shrimp Po'Boy Sandwich with Remoulade Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Southern-Style Shrimp Po'Boy Sandwich with 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 Southern-Style Shrimp Po'Boy Sandwich with Remoulade Sauce 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 Southern-Style Shrimp Po'Boy Sandwich with Remoulade Sauce?

Southern 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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