Spicy Cajun Po’Boy Sandwich with Crispy Fried Shrimp

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

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A Louisiana classic sandwich loaded with crispy fried shrimp, spicy remoulade, and fresh lettuce on a crusty French roll. This Cajun-inspired sandwich and wrap recipe, ready in about 40 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.

Prep: 25 min Cook: 15 min Serves 4 Cajun cuisine 520 cal/serving

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Ingredients

1 lb large shrimp, peeled and deveined
1 cup all-purpose flour
1/2 cup cornmeal
2 tsp cajun seasoning
1 cup buttermilk
4 cups vegetable oil for frying
4 French rolls
1/2 cup mayonnaise
1 tbsp Dijon mustard
1 tbsp hot sauce
1/2 tsp garlic powder
2 cups shredded iceberg lettuce
1 cup sliced tomatoes
1/2 cup pickles, sliced

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Instructions

Step 1: In a bowl, whisk 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 1 tbsp hot sauce, and 1/2 tsp garlic powder to create a spicy remoulade sauce. Refrigerate until ready.
Step 2: In a shallow bowl, combine 1 cup all-purpose flour, 1/2 cup cornmeal, and 2 tsp Cajun seasoning.
Step 3: Dip 1 lb shrimp in 1 cup buttermilk, then dredge in the flour-cornmeal mixture, pressing to coat well.
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.
Step 5: Slice 4 French rolls lengthwise but not all the way through. Spread a generous amount of the spicy remoulade on each roll.
Step 6: Layer each roll with 1/2 cup shredded iceberg lettuce, 1/4 cup sliced tomatoes, 2 tbsp pickles, and a quarter of the fried shrimp.
Step 7: Serve immediately while shrimp are hot and crunchy.