Spiced Cajun Po’Boy Sandwich with Remoulade Sauce

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

A classic New Orleans po’boy sandwich loaded with crispy fried shrimp, dressed with zesty remoulade and crisp lettuce on a French roll. This Creole-inspired sandwich and wrap recipe, ready in about 35 minutes, pairs medium shrimp, peeled and deveined, 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 medium shrimp, peeled and deveined
• 1 cup all-purpose flour
• 1/2 cup cornmeal
• 2 tbsp Cajun seasoning
• 1 cup buttermilk
• 4 cups vegetable oil for frying
• 4 French bread rolls
• 1 cup shredded iceberg lettuce
• 1 large tomato, sliced
• 1/2 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1 tsp Worcestershire sauce
• 1 tsp hot sauce
• 1 clove minced garlic
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: In a large bowl, whisk together 1 cup all-purpose flour, 1/2 cup cornmeal, and 2 tbsp Cajun seasoning. Pour 1 cup buttermilk into another bowl.
2. Step 2: Dip 1 lb peeled and deveined shrimp first in the buttermilk, then dredge thoroughly in the seasoned flour mixture, shaking off excess.
3. Step 3: Heat 4 cups vegetable oil in a deep skillet or fryer to 350°F. Fry the shrimp in batches for 2-3 minutes until golden brown and crispy. Drain on paper towels.
4. Step 4: To prepare remoulade sauce, whisk together 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 1 tbsp lemon juice, 1 tsp Worcestershire sauce, 1 tsp hot sauce, 1 minced garlic clove, 1 tsp paprika, 1/2 tsp salt, and 1/4 tsp black pepper until smooth.
5. Step 5: Slice 4 French bread rolls lengthwise without cutting completely through. Spread a generous layer of remoulade sauce inside each roll.
6. Step 6: Layer 1 cup shredded iceberg lettuce and slices from 1 large tomato evenly in the rolls. Top with the hot fried shrimp.
7. Step 7: Close the sandwiches and serve immediately for a satisfying crunchy and spicy po’boy experience.