Spiced Po’Boy Sandwich with Crispy Fried Shrimp

By AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

A classic New Orleans po’boy featuring crunchy fried shrimp seasoned with Cajun spices, served on a crusty French roll with tangy remoulade. This Cajun-inspired sandwich and wrap recipe, ready in about 45 minutes, pairs large 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 650 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 large shrimp, peeled and deveined
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1/2 cup cornmeal
• 2 tsp Cajun seasoning
• for frying (about 4 cups) vegetable oil
• 4 French rolls
• 2 cups shredded lettuce
• 1 medium tomato, sliced
• 1/2 cup pickle slices
• 1/2 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tsp hot sauce
• 1 tsp lemon juice

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Toss 1 lb peeled and deveined large shrimp in 1 cup buttermilk and let marinate for 20 minutes in the refrigerator.
2. Step 2: In a shallow bowl, combine 1 cup all-purpose flour, 1/2 cup cornmeal, and 2 tsp Cajun seasoning. Remove shrimp from buttermilk, letting excess drip off, then dredge each shrimp in the flour mixture to coat evenly.
3. Step 3: Heat 4 cups vegetable oil in a deep skillet or Dutch oven to 350°F. Fry shrimp in batches, about 2-3 minutes per batch, until golden brown and crispy. Use a slotted spoon to transfer shrimp to paper towels to drain.
4. Step 4: In a small bowl, mix 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 1 tsp hot sauce, and 1 tsp lemon juice to make remoulade sauce.
5. Step 5: Slice 4 French rolls lengthwise without cutting all the way through. Spread remoulade sauce generously inside each roll.
6. Step 6: Layer 2 cups shredded lettuce, slices from 1 medium tomato, 1/2 cup pickle slices, and a generous portion of fried shrimp inside each roll.
7. Step 7: Serve po’boys immediately while shrimp are hot and crispy.