Spiced Shrimp Po'boy with Remoulade Sauce

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

Crisp fried shrimp tossed in a spicy Cajun seasoning, nestled inside a toasted French roll with a tangy remoulade sauce. This Southern-inspired sandwich and wrap recipe, ready in about 30 minutes, pairs large shrimp, peeled and deveined, 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

• 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 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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.