Southern-Style Shrimp Po'Boy Sandwich with Remoulade Sauce

By AislePrompt Editorial · Published 2026-06-30 · Updated 2026-06-30

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 sandwich and wrap recipe, ready in about 45 minutes, pairs Gulf shrimp, peeled and deveined, buttermilk, 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.

Ingredients

• 1 lb Gulf shrimp, peeled and deveined
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1/2 cup cornmeal
• 1 tsp cayenne pepper
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups vegetable oil for frying
• 1 French baguette, cut into 4 sandwich-sized pieces
• 1/2 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp hot sauce
• 1 tbsp capers, finely chopped
• 1 tbsp lemon juice
• 4 romaine lettuce leaves
• 1 medium ripe tomato, sliced

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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.