Spicy Cajun Po’Boy Sandwich with Remoulade Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

A classic New Orleans-style po’boy sandwich filled with golden fried shrimp, crunchy lettuce, and a zesty homemade remoulade sauce on crusty French bread. This Caribbean-inspired sandwich and wrap recipe, ready in about 35 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 550 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 all-purpose flour
• 1/2 cup cornmeal
• 2 tbsp Cajun seasoning
• 1 cup buttermilk
• for frying, about 4 cups vegetable oil
• 1 French bread loaf, cut into 4 rolls
• 2 cups shredded iceberg lettuce
• 1 cup sliced tomatoes
• 1/2 cup pickle slices
• 1/2 cup mayonnaise
• 2 tbsp Dijon mustard
• 1 tbsp prepared horseradish
• 1 tsp paprika
• 1 tsp hot sauce
• 1 tbsp lemon juice
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: In a shallow bowl, whisk together 1 cup all-purpose flour, 1/2 cup cornmeal, and 2 tbsp Cajun seasoning. Pour 1 cup buttermilk into a separate bowl. Dip 1 lb peeled and deveined large shrimp first into the buttermilk, then dredge in the seasoned flour mixture, pressing gently to adhere.
2. Step 2: Heat 4 cups vegetable oil in a deep skillet or fryer to 350°F. Fry the coated shrimp in batches for 2-3 minutes per side until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
3. Step 3: To make the remoulade sauce, whisk together 1/2 cup mayonnaise, 2 tbsp Dijon mustard, 1 tbsp prepared horseradish, 1 tsp paprika, 1 tsp hot sauce, 1 tbsp lemon juice, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper until smooth.
4. Step 4: Slice the French bread loaf into 4 rolls and lightly toast under a broiler for 1-2 minutes until just crisp. Spread about 2 tbsp remoulade sauce inside each roll, then layer with 1/2 cup shredded iceberg lettuce, 1/4 cup sliced tomatoes, 2-3 pickle slices, and a generous portion of fried shrimp. Serve immediately for a crunchy, spicy sandwich experience.