Spiced Shrimp Po'boy with Remoulade Sauce
Crisp fried shrimp tossed in a spicy Cajun seasoning, nestled inside a toasted French roll with a tangy remoulade sauce. This southern-inspired sandwiches & wraps ready in about 30 minutes blends large shrimp, peeled and deveined, all-purpose flour, cornmeal into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 520 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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
- 3/4 cup all-purpose flour
- 1/4 cup cornmeal
- 1 tbsp paprika
- 1 tsp cayenne pepper
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup buttermilk
- for frying (about 2 cups) vegetable oil
- 4 rolls French rolls
- 1/2 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tsp hot sauce
- 1 tbsp lemon juice
- 1/2 tsp garlic powder
- 1/2 tsp paprika (for sauce)
- 1 cup shredded lettuce
- 1 cup sliced tomatoes
Instructions
- Step 1: In a bowl, whisk together 3/4 cup all-purpose flour, 1/4 cup cornmeal, 1 tbsp paprika, 1 tsp cayenne pepper, 1 tsp salt, and 1/2 tsp black pepper.
- Step 2: Pour 1 cup buttermilk into a separate bowl. Dip 1 lb peeled and deveined shrimp first into the buttermilk, then dredge in the flour mixture until fully coated.
- Step 3: Heat about 2 cups vegetable oil in a deep pan or fryer to 350°F. Fry shrimp in batches for 2-3 minutes until golden brown and cooked through, then drain on paper towels.
- Step 4: To prepare remoulade sauce, whisk together 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 1 tsp hot sauce, 1 tbsp lemon juice, 1/2 tsp garlic powder, and 1/2 tsp paprika in a small bowl until smooth.
- Step 5: Slice 4 French rolls lengthwise and toast lightly. Spread remoulade sauce inside each roll, then layer with 1 cup shredded lettuce, 1 cup sliced tomatoes, and the fried shrimp. Serve immediately.
Frequently asked questions
How long does Spiced Shrimp Po'boy with Remoulade Sauce take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Spiced Shrimp Po'boy with Remoulade Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Spiced Shrimp Po'boy with Remoulade Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Spiced Shrimp Po'boy with Remoulade Sauce for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Spiced Shrimp Po'boy with Remoulade Sauce?
Southern sandwiches & wraps like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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