Spiced Creole Po’Boy Sandwich with Crispy Fried Shrimp

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

A classic New Orleans po’boy featuring crispy fried shrimp dusted with Creole seasoning, served on a crusty French roll with tangy remoulade. This Creole-inspired sandwich and wrap recipe, ready in about 35 minutes, pairs shrimp, all-purpose flour, cornmeal for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 600 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 shrimp
• 1 cup all-purpose flour
• 1/2 cup cornmeal
• 2 tbsp Creole seasoning
• 1 cup buttermilk
• 4 cups, for frying vegetable oil
• 4, about 6 inches each French baguette rolls
• 1 cup shredded iceberg lettuce
• 1 medium, sliced tomato
• 1/2 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tsp hot sauce
• 1 tsp lemon juice
• 1/2 tsp garlic powder

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a large bowl, whisk together 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 1 tsp hot sauce, 1 tsp lemon juice, and 1/2 tsp garlic powder to make the remoulade sauce. Refrigerate until ready to use.
2. Step 2: Combine 1 cup all-purpose flour, 1/2 cup cornmeal, and 2 tbsp Creole seasoning in a shallow bowl. Pour 1 cup buttermilk into another bowl.
3. Step 3: Dip 1 lb peeled shrimp into the buttermilk, then dredge in the flour mixture, coating evenly. Set aside on a plate.
4. Step 4: Heat 4 cups vegetable oil in a deep skillet or fryer to 350°F. Fry shrimp in batches for 2-3 minutes until golden brown and crispy. Drain on paper towels.
5. Step 5: Slice 4 French baguette rolls lengthwise without cutting all the way through. Spread about 2 tbsp remoulade sauce inside each roll.
6. Step 6: Layer each sandwich with 1 cup shredded iceberg lettuce, 1 sliced medium tomato, and one-quarter of the fried shrimp. Serve immediately while hot.