Spiced Cajun Shrimp Po'Boy with Remoulade Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A classic New Orleans sandwich featuring crispy Cajun-seasoned shrimp, crunchy lettuce, and tangy remoulade sauce on a fresh French baguette. This louisiana creole-inspired mardi gras ready in about 35 minutes pairs large shrimp, 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.

Ingredients

• 1 lb, peeled and deveined large shrimp
• 2 tbsp Cajun seasoning
• 3/4 cup all-purpose flour
• 1/4 cup cornmeal
• 1 cup buttermilk
• for frying, about 2 cups vegetable oil
• 1 loaf, cut into 4 portions and split French baguette
• 2 cups shredded iceberg lettuce
• 1 large, sliced ripe tomato
• 1/2 cup mayonnaise
• 2 tbsp Dijon mustard
• 1 tbsp prepared horseradish
• 1 tbsp Worcestershire sauce
• 1 tsp hot sauce
• 1 tbsp lemon juice
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• to taste salt
• 1/4 tsp black pepper

Instructions

1. Step 1: In a bowl, whisk together 1/2 cup mayonnaise, 2 tbsp Dijon mustard, 1 tbsp prepared horseradish, 1 tbsp Worcestershire sauce, 1 tsp hot sauce, 1 tbsp lemon juice, 1/2 tsp garlic powder, and 1/2 tsp paprika to make the remoulade sauce; refrigerate.
2. Step 2: Toss 1 lb peeled and deveined large shrimp with 2 tbsp Cajun seasoning thoroughly.
3. Step 3: In one bowl, pour 1 cup buttermilk; in another bowl, mix 3/4 cup all-purpose flour with 1/4 cup cornmeal, 1/4 tsp black pepper, and salt to taste.
4. Step 4: Dip each shrimp first into the buttermilk, then dredge in the flour-cornmeal mixture, coating evenly.
5. Step 5: Heat 2 cups vegetable oil in a deep skillet or fryer to 350°F. Fry shrimp in batches for 2-3 minutes until golden and crispy; drain on paper towels.
6. Step 6: Split 1 French baguette loaf into 4 portions, then slice lengthwise without cutting through completely; toast lightly if desired.
7. Step 7: Spread a generous amount of remoulade sauce inside each baguette portion.
8. Step 8: Layer 2 cups shredded iceberg lettuce and slices from 1 large ripe tomato inside each sandwich.
9. Step 9: Fill each po'boy with crispy Cajun shrimp, close sandwiches, and serve immediately for a crunchy, spicy bite.