Spiced Po’Boy Sandwich with Crispy Fried Shrimp and Remoulade

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

A New Orleans classic sandwich featuring crunchy fried shrimp seasoned with Cajun spices, topped with a tangy remoulade on a soft French roll. This Latin American-inspired sandwich and wrap recipe, ready in about 40 minutes, pairs medium shrimp, all-purpose flour, cornmeal for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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

• 16 peeled and deveined medium shrimp
• 1 cup all-purpose flour
• 1/2 cup cornmeal
• 2 tsp Cajun seasoning
• 1 tsp paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup buttermilk
• for frying, about 4 cups vegetable oil
• 4 French rolls
• 1 cup shredded romaine lettuce
• 1 large sliced tomato
• 1/2 cup mayonnaise
• 2 tbsp Dijon mustard
• 1 tbsp hot sauce
• 1 tbsp lemon juice
• 1/2 tsp garlic powder
• 1/2 tsp paprika (for remoulade)

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a shallow bowl, mix 1 cup all-purpose flour, 1/2 cup cornmeal, 2 tsp Cajun seasoning, 1 tsp paprika, 1 tsp salt, and 1/2 tsp black pepper.
2. Step 2: Pour 1 cup buttermilk into another bowl. Dip each of the 16 medium peeled and deveined shrimp first into the buttermilk, then dredge in the flour mixture, pressing lightly to coat fully.
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: Split 4 French rolls lengthwise and toast lightly. Spread each with 2 tbsp remoulade sauce made by whisking 1/2 cup mayonnaise, 2 tbsp Dijon mustard, 1 tbsp hot sauce, 1 tbsp lemon juice, 1/2 tsp garlic powder, and 1/2 tsp paprika until smooth.
5. Step 5: Layer each roll with 1/4 cup shredded romaine lettuce, 2-3 slices of tomato, and 4 fried shrimp. Serve the Po’Boy sandwiches immediately while shrimp are warm and crunchy.